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chinese

Sichuan Peppercorn Fish Fillet with Napa Cabbage and Sweet Potato Noodles

This simmered dish pairs white fish fillet, thinly sliced with sweet potato noodles, dry, napa cabbage, chopped and Sichuan peppercorn, ground. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

55 g Protein
33 g Carbohydrates
35 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 236g white fish fillet, thinly sliced 236 kcal
  • 71g sweet potato noodles, dry 61 kcal
  • 260g napa cabbage, chopped 65 kcal
  • 12g ginger, julienned 10 kcal
  • 24g scallions, sliced 8 kcal
  • 17g neutral oil 150 kcal
  • 21g soy sauce 15 kcal
  • 14g black rice vinegar 3 kcal
  • 12g chili oil 106 kcal
  • 2g Sichuan peppercorn, ground 1 kcal

Cooking instructions

  1. sweet potato noodles
    Soak sweet potato noodles in warm water until pliable, then drain.
  2. soy sauceblack rice vinegarchili oil
    Mix soy sauce, vinegar, chili oil, and 3 tbsp water in a bowl for the sauce.
  3. napa cabbageginger
    Heat oil in a wide pan over medium-high heat. Add ginger and stir 20 seconds, then add napa cabbage and cook 2-3 minutes until slightly wilted.
  4. sweet potato noodlessoy sauce
    Add the sauce and bring to a simmer. Add noodles and cook 2 minutes.
  5. white fish fillet
    Lay fish slices on top, cover, and gently simmer 4-5 minutes until fish flakes easily.
  6. scallionsSichuan peppercorn
    Turn off heat and sprinkle Sichuan peppercorn and scallions over the top. Let stand 1 minute, then serve.

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