Whole30 Szechuan Fish
Elevate your Whole30 journey with this bold and flavorful Szechuan Fish recipe! Perfectly seared white fish fillets, such as cod or tilapia, are nestled in a savory, slightly spicy sauce made with coconut aminos, rice vinegar, and Whole30-compliant fish broth. Infused with aromatic garlic, fresh ginger, and the delightful bite of Szechuan peppercorns and chili flakes, this dish pairs beautifully with tender bok choy for a nutrient-rich meal. A touch of arrowroot slurry ensures the sauce achieves just the right level of thickness, while vibrant green onions add a fresh finishing touch. Ready in under 35 minutes, this recipe is both quick and packed with the bold flavors of Chinese cuisine, all while staying Whole30-compliant. Ideal for weeknight dinners, Whole30 Szechuan Fish is a healthy, satisfying choice that will leave your taste buds thrilled!
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Recipe Information
Ingredients
- 1 pound white fish fillets (cod, tilapia, or halibut)
- 3 tablespoons coconut aminos
- 1 tablespoon rice vinegar (Whole30-compliant)
- 2 tablespoons avocado oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon whole dried Szechuan peppercorns
- 0.5 teaspoon red chili flakes
- 2 pieces green onions, chopped
- 2 cups bok choy, chopped
- 0.5 cup fish broth (Whole30-compliant)
- 1 teaspoon arrowroot powder
- 2 teaspoons cold water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Pat the fish fillets dry and season both sides lightly with salt and black pepper. Set aside.
In a small bowl, mix coconut aminos and rice vinegar. Set aside.
Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the fish fillets and sear for 2-3 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside.
Add the remaining tablespoon of avocado oil to the skillet. Sauté minced garlic, grated ginger, dried Szechuan peppercorns, and red chili flakes for about 30 seconds, or until aromatic.
Reduce the heat to medium-low and add chopped bok choy. Stir to combine and cook for 2-3 minutes until the bok choy is tender.
Pour in the coconut aminos and rice vinegar mixture. Add the fish broth and stir to combine. Let it simmer for 2 minutes.
In a small bowl, mix the arrowroot powder with cold water to create a slurry. Slowly pour the slurry into the skillet while stirring the sauce. Cook for another 1-2 minutes until the sauce thickens slightly.
Return the fish fillets to the skillet. Spoon the sauce over the fish to coat, and let it warm through for 1-2 minutes.
Garnish with chopped green onions and serve hot. Enjoy your Whole30 Szechuan Fish!
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.2 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 443 mg | 34% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2239 mg | 48% | |
*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.
