chinese

Guizhou Sour Soup Fish with Tomatoes and Pickled Chilies

This stir-fried dish pairs white fish fillet, thinly sliced with tomatoes, chopped, pickled chili peppers with brine and cooked white rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Pescatarian Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

55 g Protein

76 g Carbohydrates

13 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

196g white fish fillet, thinly sliced 196 kcal
196g cooked white rice 255 kcal
205g tomatoes, chopped 37 kcal
23g pickled chili peppers with brine 9 kcal
112g bean sprouts 34 kcal
9g vegetable oil 80 kcal
7g ginger, sliced 6 kcal
6g garlic, minced 9 kcal
9g soy sauce 6 kcal
280g chicken stock or water 17 kcal

Cooking instructions

vegetable oilgingergarlic
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Stir-fry ginger and garlic 30 seconds.
tomatoes
Add tomatoes and cook until jammy, 3-4 minutes, mashing with a spoon.
pickled chili peppers with brinechicken stock or water
Pour in stock (or water) and pickled chili with brine. Simmer 5 minutes to build a tangy broth.
white fish fillet
Add fish slices and gently poach at a bare simmer until just opaque, 3-4 minutes (do not boil hard).
cooked white ricebean sproutssoy sauce
Stir in soy sauce and add bean sprouts for 30-60 seconds to warm through. Serve with rice.