Gluten-Free Szechuan Fish
Dive into bold, fiery flavors with this Gluten-Free Szechuan Fish recipe, a tantalizing twist on a classic Chinese dish that's perfect for those avoiding gluten. Tender white fish fillets are delicately seasoned with salt, white pepper, and a crispy gluten-free cornstarch coating, then pan-fried to golden perfection. The star of the dish, a robust Szechuan sauce, brims with the heat of dried red chilies and the signature tingle of Szechuan peppercorns, balanced with tamari, rice vinegar, and a touch of sweetness. This quick and easy recipe, ready in just 30 minutes, is an impressive homemade alternative to takeout. Garnished with green onions and a drizzle of sesame oil, it pairs beautifully with steamed rice or gluten-free noodles for a flavorful, restaurant-quality meal. Perfect for spice lovers and gluten-free foodies, this dish will bring the authentic tastes of Szechuan cuisine right to your table.
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Recipe Information
Ingredients
- 500 grams White fish fillets (cod, tilapia, or sole)
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 3 tablespoons Cornstarch (gluten-free)
- 4 tablespoons Vegetable oil
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 6 Dried red chilies, broken into pieces
- 1 teaspoon Szechuan peppercorns
- 2 tablespoons Gluten-free soy sauce (tamari)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 0.5 cup Vegetable broth (gluten-free)
- 2 Green onions, sliced
- 1 teaspoon Sesame oil
Instructions
Pat the fish fillets dry and cut them into bite-sized pieces.
Season the fish pieces with salt and ground white pepper. Coat them evenly with the gluten-free cornstarch.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the fish and pan-fry until golden on both sides, about 2-3 minutes per side. Remove the fish and set aside.
In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil. Reduce the heat to medium and add the minced garlic, ginger, dried red chilies, and Szechuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
In a small bowl, mix the gluten-free soy sauce, rice vinegar, sugar, and vegetable broth until combined. Pour this mixture into the skillet.
Bring the sauce to a simmer, then add the cooked fish back into the skillet. Gently toss to coat the fish in the sauce. Let it simmer for 2-3 minutes so the fish absorbs the flavors.
Turn off the heat and drizzle the sesame oil over the dish. Garnish with sliced green onions.
Serve immediately with steamed white rice or gluten-free noodles for a complete meal.
Nutrition Facts
Calories |
1439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 39.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 4861 mg | 211% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 35.5 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 256 mg | 20% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2775 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
