Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe

Kung Pao Fish With Dried Chilies and Sichuan Peppercorns Recipe
20 Ingredients
  • For the Marinade and Fish:
  • 1 pound firm white-fleshed fish fillets, such as catfish or tilapia, cut into 1-inch pieces
  • 1 tablespoon egg white, lightly beaten
  • 1 teaspoon soy sauce
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons cornstarch
  • For the Sauce:
  • 1 tablespoon doubanjiang (see note above)
  • 2 teaspoons rice vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 3 tablespoons water
  • 1 teaspoon cornstarch
  • For the Stir-Fry:
  • 2 cups plus 1 tablespoon peanut or vegetable oil, divided
  • 4 scallions, cut into 1-inch pieces on the bias
  • 10 to 15 hot Chinese dry chili peppers, halved
  • 4 medium cloves garlic, finely minced
  • 2 teaspoons Sichuan peppercorn
  • 1/4 cup roasted-garlic-flavored peanuts or regular roasted peanuts
Nutrition
1308
65% daily value
4 servings
                                       
                                            low-​carb, dairy-​free
     

Fat

196% 127

Saturated

48% 10

Trans

- 1

Monounsaturated

- 88

Polyunsaturated

- 23

Carbs

8% 24

Carbs (net)

- 20

Fiber

15% 4

Sugars

- 10

Sugars, added

- 2

Protein

47% 24

Cholesterol

21% 62

Sodium

18% 428

Calcium

6% 63

Magnesium

20% 80

Potassium

27% 962

Iron

15% 3

Zinc

9% 1

Phosphorus

50% 349

Vitamin A

8% 75

Vitamin C

343% 206

Thiamin (B1)

13% 0

Riboflavin (B2)

16% 0

Niacin (B3)

27% 5

Vitamin B6

49% 1

Folate equivalent (total)

19% 76

Folate (food)

- 76

Folic acid

- 0

Vitamin B12

54% 3

Vitamin D

0% 0

Vitamin E

140% 28

Vitamin K

69% 56
Comments
 
×