Indian-Spiced Szechuan Crispy Fish with Cauliflower Rice

Ingredients

• 450 g white fish fillets (cod, tilapia, or similar)
• 5 cups cauliflower (riced)
• 1 tbsp Szechuan peppercorns
• 1 tsp chili flakes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 egg
• 2 tbsp olive oil
• 3 tbsp cornstarch
• 2 tbsp tomato paste
• 1 tbsp ginger (fresh, grated)
• 2 cloves garlic (minced)
• 1/2 cup water
• 1 tbsp apple cider vinegar
• 1 tbsp soy sauce (use low-sodium if desired)
• 2 tbsp green onion (sliced)(optional)
• 2 tbsp cilantro (chopped)(optional)

Instructions

1. 1

   Prep (about 30 minutes total): Pat fish dry and cut into 3 portions. In a bowl, mix Szechuan peppercorns (lightly crushed), chili flakes, cumin, coriander, smoked paprika, garlic powder, salt, and black pepper. Whisk the egg in a second bowl. Place cornstarch in a third bowl.

2. 2

   Coat fish: Dip each piece of fish in egg, then coat thoroughly with cornstarch. Press the spice rub onto the coated fish so it adheres.

3. 3

   Cook sauce (start while fish cooks): In a small pan over medium heat, warm 1 tbsp olive oil. Add garlic and ginger and cook 30–60 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add water, soy sauce, and apple cider vinegar; simmer 3–4 minutes until thickened. Keep warm.

4. 4

   Cook cauliflower rice: Heat remaining 1 tbsp olive oil in a large skillet over medium-high. Add riced cauliflower and stir-fry 4–5 minutes until tender and slightly dry. Season lightly with salt and pepper (optional). Transfer to plates or keep warm in the skillet on low.

5. 5

   Fry fish (22 minutes cook time total across steps 3–5): Increase heat to medium-high. Pan-fry fish in the same skillet (add a small splash of oil if needed) for about 3–4 minutes per side until crisp and cooked through (internal temperature ~63°C/145°F).

6. 6

   Serve: Spoon spiced tomato-ginger sauce over cauliflower rice and top with crispy fish. Garnish with green onion and/or cilantro if using.