Szechuan Pepper Fish
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
peppercorns
szechuan |
|
| 2 | tablespoons |
hoisin sauce
|
|
| 1 | each |
garlic cloves
peeled through a press |
|
| 1 ½ | tablespoons |
rice vinegar
|
|
| 1 | teaspoon |
sesame oil
|
|
| 1 ⅓ | pounds |
fish, cod
cut into 4 pieces |
|
| ⅛ | teaspoon |
salt
|
|
| 4 | each |
lemon
or lime wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
peppercorns
szechuan |
|
| 3E+1 | ml |
hoisin sauce
|
|
| 1 | each |
garlic cloves
peeled through a press |
|
| 23 | ml |
rice vinegar
|
|
| 5 | ml |
sesame oil
|
|
| 604.8 | g |
fish, cod
cut into 4 pieces |
|
| 0.6 | ml |
salt
|
|
| 4 | each |
lemon
or lime wedges |
|
Directions
Crush the peppercorns coarsely in a mortar and pestle.
(Or wrap in a small piece of plastic wrap and crush with a heavy pan.). Stir together the hoisin sauce, garlic, vinegar, and sesame oil. Place the fish on a broiling pan and spread with about ½ the sauce.
Sprinkle with ½ of the peppercorns; sprinkle lightly with salt.
Bake in a preheated 450F oven 7 minutes.
Remove the fish from the oven.
Raise the oven rack to the highest position and turn the heat to broil.
Spread the fish with the remaining sauce and sprinkle with the remaining peppercorns.
Broil 3 minutes, or until the fish tests done, and is slightly crusty.
Serve with lemon or lime wedges.
Makes 4 servings.
