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Szechuan Pepper Fish

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Submitted by yeyopan

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

1 5
TEASPOON ML PEPPERCORNS
szechuan
2 3E+1
TABLESPOONS ML HOISIN SAUCE
1 1
EACH EACH GARLIC CLOVES
peeled through a press
1 ½ 23
TABLESPOONS ML RICE VINEGAR
1 5
TEASPOON ML SESAME OIL
1 ⅓ 604.8
POUNDS G FISH, COD
cut into 4 pieces
0.6
TEASPOON ML SALT
4 4
EACH EACH LEMON
or lime wedges

Directions

Crush the peppercorns coarsely in a mortar and pestle.

(Or wrap in a small piece of plastic wrap and crush with a heavy pan.). Stir together the hoisin sauce, garlic, vinegar, and sesame oil. Place the fish on a broiling pan and spread with about ½ the sauce.

Sprinkle with ½ of the peppercorns; sprinkle lightly with salt.

Bake in a preheated 450F oven 7 minutes.

Remove the fish from the oven.

Raise the oven rack to the highest position and turn the heat to broil.

Spread the fish with the remaining sauce and sprinkle with the remaining peppercorns.

Broil 3 minutes, or until the fish tests done, and is slightly crusty.

Serve with lemon or lime wedges.

Makes 4 servings.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 216g (7.6 oz)
Amount per Serving
Calories 168 13% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 286mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 2%
Sugars g
Protein 55g
Vitamin A 1% Vitamin C 40%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
 

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