Sichuan Chinese · China

Sichuan-Style Steamed Fish with Pickled Chili and Ginger

Name: Sichuan-Style Steamed Fish with Pickled Chili and Ginger
Total time: 20 min
Yield: 2 servings
Cuisine: Sichuan Chinese
Ingredients: 400g fish fillet; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp pickled chili; 1 tbsp ginger paste; 1 tbsp vegetable oil; 1 tsp sugar; 1 tbsp scallions

A delicate steamed fish dish with a tangy and spicy sauce made from pickled chili and ginger.

20 minutes2 servings

Method

Place fish in a heatproof dish, add soy sauce, vinegar, and ginger.
Steam for 12 minutes until fish is opaque and flaky.
Heat oil in a pan, add pickled chili and sugar, cook until fragrant.
Pour sauce over fish and garnish with scallions before serving.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

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