Low Sodium Szechuan Fish
Discover bold, fiery flavors with a heart-healthy twist in this Low Sodium Szechuan Fish recipe! Perfect for those seeking a lighter alternative to traditional Szechuan cuisine, this dish features tender white fish fillets coated in cornstarch for a delicate, crisp texture. A vibrant medley of aromatics including toasted Szechuan peppercorns, garlic, ginger, and red chili flakes infuses the dish with its signature tangy heat, while low-sodium soy sauce alternatives and vegetable broth create a rich, savory sauce. Packed with colorful veggies like julienned carrots and broccoli florets, this quick 35-minute meal is a nutritious and satisfying option. Garnish with fresh cilantro and green onions for a final burst of flavor and serve alongside steamed rice or grains for the ultimate healthy indulgence! Perfect for mastering low-sodium cooking without sacrificing taste, this recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 lb White fish fillets (such as cod or tilapia)
- 2 tbsp Cornstarch
- 1 tbsp Sesame oil
- 2 tbsp Low-sodium soy sauce alternative (such as coconut aminos)
- 1 tbsp Rice vinegar
- 1 tsp Szechuan peppercorns, toasted and ground
- 3 cloves Garlic, minced
- 1 tbsp Ginger, finely grated
- 1 tsp Red chili flakes
- 1 cup Vegetable broth (low-sodium)
- 3 stalks Green onions, sliced
- 1 medium Carrot, julienned
- 1 cup Broccoli florets
- 2 tbsp Fresh cilantro for garnish (optional)
Instructions
Pat the fish fillets dry with a paper towel and cut them into roughly 2-inch pieces. Toss the fish pieces in cornstarch to coat lightly and set aside.
Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium heat.
Add the fish pieces to the pan and cook for 2-3 minutes on each side until lightly golden and cooked through. Remove the fish from the skillet and set aside.
In the same skillet, add minced garlic, grated ginger, Szechuan peppercorns, and red chili flakes. Sauté for 1-2 minutes until fragrant.
Add the julienned carrot and broccoli florets to the skillet and stir-fry for 3 minutes. Pour in the vegetable broth and bring to a simmer.
In a small bowl, mix the low-sodium soy sauce alternative and rice vinegar. Add the mixture to the skillet and stir well to combine.
Return the cooked fish to the skillet and gently coat the pieces in the sauce. Let everything simmer for 2 minutes to combine the flavors.
Sprinkle the sliced green onions on top before removing the skillet from the heat.
Serve the Low Sodium Szechuan Fish immediately, garnished with fresh cilantro if desired. Pair with steamed rice or your choice of grains for a complete meal.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 672 mg | 29% | |
| Total Carbohydrate | 39.1 g | 14% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 8.2 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 221 mg | 17% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2022 mg | 43% | |
*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.
