Paleo Szechuan Fish
Dive into bold and tantalizing flavors with this Paleo Szechuan Fish recipe—a healthier twist on a classic Chinese dish that’s both gluten-free and soy-free. Perfectly seared white fish fillets coated in arrowroot starch are combined with vibrant stir-fried vegetables, including red bell pepper and zucchini, in a fiery, aromatic Szechuan sauce made from coconut aminos, rice vinegar, and raw honey. Infused with the essence of garlic, ginger, and dried red chilies, every bite bursts with tangy heat and savory goodness. Ready in just 30 minutes, this dish is ideal for busy weeknights yet elegant enough to impress guests. Serve it hot, garnished with fresh green onions and a drizzle of toasted sesame oil, for a show-stopping Paleo-friendly meal that embraces flavor and wholesome ingredients.
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Recipe Information
Ingredients
- 1 pound white fish fillets (e.g., cod, tilapia, or halibut)
- 2 tablespoons arrowroot starch
- 3 tablespoons coconut oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 6 dried red chilies
- 1 red bell pepper, thinly sliced
- 1 zucchini, julienned
- 3 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce (Paleo-friendly, without sugar)
- 1 teaspoon raw honey
- 1 teaspoon crushed red pepper flakes
- 2 green onions, thinly sliced for garnish
- 1 teaspoon toasted sesame oil (optional, for garnish)
Instructions
Pat the fish fillets dry using paper towels, then cut them into 2-inch pieces. Lightly coat the fish pieces with the arrowroot starch, shaking off any excess.
Heat 2 tablespoons of coconut oil in a large skillet or wok over medium-high heat. Once hot, add the fish pieces in a single layer and sear for 2-3 minutes on each side until golden brown and cooked through. Remove the fish and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the minced garlic, grated ginger, and dried red chilies for about 1 minute until fragrant.
Add the sliced red bell pepper and julienned zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.
In a small bowl, whisk together the coconut aminos, rice vinegar, fish sauce, raw honey, and crushed red pepper flakes to make the Szechuan sauce.
Pour the sauce into the skillet with the vegetables. Let it simmer for 1-2 minutes, allowing the flavors to meld.
Return the cooked fish to the skillet, gently tossing to coat the fish and vegetables with the sauce. Cook for another minute, ensuring the fish is warmed through.
Transfer the Paleo Szechuan Fish to a serving dish. Garnish with thinly sliced green onions and a drizzle of toasted sesame oil, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1597 mg | 69% | |
| Total Carbohydrate | 100.2 g | 36% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 24.7 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 216 mg | 17% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2927 mg | 62% | |
*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.
