chinese

Guangxi Beer Fish with Pickled Chili and Herbs

Name: Guangxi Beer Fish with Pickled Chili and Herbs
Yield: 1 serving
Cuisine: chinese
Ingredients: 260 g white fish fillet (such as tilapia), cut into large pieces; 170 g cooked white rice; 10 g vegetable oil; 160 g beer; 14 g light soy sauce; 18 g pickled chili, chopped; 12 g fresh ginger, sliced; 12 g cilantro leaves

This braised dish pairs white fish fillet, cut into large pieces with beer, pickled chili, chopped 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

Set your calorie target 650 kcal

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Estimated macros per portion

59 g Protein

60 g Carbohydrates

16 g Fat

1 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

260g white fish fillet (such as tilapia), cut into large pieces 260 kcal
170g cooked white rice 221 kcal
10g vegetable oil 88 kcal
160g beer 69 kcal
14g light soy sauce 10 kcal
18g pickled chili, chopped 7 kcal
12g fresh ginger, sliced 10 kcal
12g cilantro leaves 4 kcal

Cooking instructions

white fish fillet (such as tilapia)vegetable oil
Pat the fish dry and season lightly with salt. Heat oil in a skillet over medium-high heat.
white fish fillet (such as tilapia)
Sear the fish on both sides until lightly golden, about 2 minutes per side. Remove to a plate.
beerlight soy saucepickled chilifresh ginger
In the same skillet add ginger and pickled chili; stir 30 seconds. Pour in beer and soy sauce and bring to a simmer.
white fish fillet (such as tilapia)
Return fish to the skillet, cover, and simmer gently until cooked through, 6-8 minutes depending on thickness.
cooked white ricelight soy saucecilantro leaves
Uncover and reduce the sauce for 1-2 minutes. Top with cilantro and serve hot with rice, spooning sauce over.