Sichuan Chinese · China

Cilantro and Lime Sichuan-Style Steamed Fish with Pickled Chili and Sichuan Peppercorns

Name: Cilantro and Lime Sichuan-Style Steamed Fish with Pickled Chili and Sichuan Peppercorns
Total time: 22 min
Yield: 2 servings
Cuisine: Sichuan Chinese
Ingredients: 1 whole fish; 1/4 cup soy sauce; 1 tablespoon rice vinegar; 1 teaspoon Sichuan peppercorns; 1/4 cup pickled chili; 1 green onion, sliced; 1 teaspoon ginger, grated; 1 tbsp chopped fresh cilantro; 1 tsp lime juice

Fresh cilantro and lime for a bright, zesty flavor.

22 minutes2 servings

Method

Mix cilantro and lime juice into the sauce before pouring over the fish.
Place fish in a steamer basket with ginger and Sichuan peppercorns.
Steam 10-12 minutes until fish flakes easily.
Mix soy sauce, vinegar, and pickled chili, then pour over fish.
Top with green onion and serve.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Mains Seafood China recipes

Read in another language

More Sichuan Chinese recipes →