Szechuan‑Spiced Catfish in Coconut‑Cauliflower Rice

Ingredients

• 3 pieces Catfish fillets
• 1 teaspoon Szechuan peppercorns
• 1 teaspoon Paprika
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Olive oil
• 4 cups Cauliflower rice
• 1/2 cup Coconut milk (full‑fat)
• 2 tablespoons Fresh cilantro leaves
• 1 tablespoon Lime juice

Instructions

1. 1

   In a small bowl, combine Szechuan peppercorns, paprika, garlic powder, salt, and black pepper; rub this spice mix evenly over both sides of the catfish fillets.

2. 2

   Heat 1 tablespoon of olive oil in a large skillet over medium‑high heat; add the seasoned catfish and pan‑fry 4‑5 minutes per side until golden and cooked through. Transfer to a plate and keep warm.

3. 3

   In the same skillet, add the remaining 1 tablespoon of olive oil and the cauliflower rice; sauté for 2 minutes, then pour in the coconut milk, stirring to coat. Cook 5‑6 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.

4. 4

   Stir in lime juice and half of the cilantro; season with additional salt if needed. Divide the coconut‑cauliflower rice among three plates, top each with a catfish fillet, and garnish with the remaining cilantro.

5. 5

   Serve immediately while hot.