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Sichuan Fish Stew (Shui Zhu Yu)
NOT EATING OUT IN NEW YORK16Ingredients
45Minutes
290Calories
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Ingredients
US|METRIC
5 SERVINGS
- 1 1/2 lb. fish fillets (boneless, white-fleshed, such as catfish or cod)
- 1 Tbsp. cornstarch
- 2 Tbsp. Sichuan peppercorns (whole)
- 8 whole red chilies (Chinese dried, usually Seven Stars chilies, or substitute with chiles de arbol)
- 4 cloves garlic (minced)
- 4 Tbsp. vegetable oil
- 1 Tbsp. chili bean sauce (Chinese, doubanjiang)
- 6 cups water
- 2 cups napa cabbage (packed shredded)
- 1 cup enoki mushrooms (trimmed at the stem)
- 1 cup bean sprouts (fresh)
- 3 scallions (halved lengthwise and sliced to 1-2 inch long pieces)
- 1 cup celery stalks (Chinese, trimmed to 2-inch long pieces, or substitute with common celery, thinly sliced on a bias to long blades)
- salt
- ground white pepper
- 1 bunch fresh cilantro (coarsely chopped)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol65mg22% |
| Sodium340mg14% |
| Potassium1210mg35% |
| Protein30g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber6g24% |
| Sugars2g |
| Vitamin A100% |
| Vitamin C60% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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