Szechuan Spicy Tilapia Crunch with Pickled Veggies

Ingredients

• 450 g Tilapia fillets
• 60 g Chickpea flour
• 1 Large egg
• 2 tbsp Coconut oil
• 1 tsp Szechuan peppercorns
• 1 tsp Dried chili flakes
• 2 Garlic cloves
• 1 tbsp Fresh ginger, grated
• 2 tbsp Low‑sodium soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Erythritol (or other zero‑calorie sweetener)
• 1 Carrot, julienned
• 0.5 cup Red cabbage, shredded
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1

   Pat the tilapia fillets dry and cut into 1‑inch strips. In a shallow bowl, whisk the egg; in another bowl, place the chickpea flour seasoned with a pinch of salt and pepper.

2. 2

   Dip each tilapia strip into the egg, then coat evenly with chickpea flour. Heat coconut oil in a large skillet over medium‑high heat (about 350°F/175°C) and fry the coated strips in batches until golden and cooked through, 3‑4 minutes per side. Transfer to a paper‑towel‑lined plate.

3. 3

   While the fish cooks, prepare the Szechuan sauce: combine soy sauce, rice vinegar, erythritol, minced garlic, grated ginger, Szechuan peppercorns, and chili flakes in a small saucepan. Bring to a gentle simmer, stirring until the sweetener dissolves, then remove from heat.

4. 4

   For the quick‑pickled veggies, toss the julienned carrot and shredded red cabbage with a pinch of salt and let sit for 5 minutes, then drizzle with a splash of rice vinegar and toss again. Let sit while the sauce finishes.

5. 5

   To serve, arrange the fried tilapia strips on a plate, drizzle generously with the hot Szechuan sauce, and top with the pickled vegetables. Enjoy immediately.