Paleo Szechuan Fish

Elevate your weeknight dinners with this flavorful Paleo Szechuan Fish recipe, a spicy and savory dish that’s as healthy as it is satisfying. Tender white fish fillets are lightly coated in arrowroot starch and seared to perfection before being tossed in a bold Szechuan-inspired sauce made with coconut aminos, rice vinegar, and hints of honey for natural sweetness. Crisp red bell peppers and julienned zucchini add a vibrant, fresh crunch, while aromatics like garlic, ginger, and dried red chilies provide the dish’s signature heat and depth. With just 30 minutes from prep to plate, this gluten-free and grain-free recipe is perfect for those following Paleo or clean eating lifestyles. Garnish with green onions and a drizzle of toasted sesame oil for an unforgettable, restaurant-quality finish.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound white fish fillets (e.g., cod, tilapia, or halibut)
• 2 tablespoons arrowroot starch
• 3 tablespoons coconut oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 6 dried red chilies
• 1 red bell pepper, thinly sliced
• 1 zucchini, julienned
• 3 tablespoons coconut aminos
• 1 tablespoon rice vinegar
• 1 teaspoon fish sauce (Paleo-friendly, without sugar)
• 1 teaspoon raw honey
• 1 teaspoon crushed red pepper flakes
• 2 green onions, thinly sliced for garnish
• 1 teaspoon toasted sesame oil (optional, for garnish)

Directions

Step 1

Pat the fish fillets dry using paper towels, then cut them into 2-inch pieces. Lightly coat the fish pieces with the arrowroot starch, shaking off any excess.

Step 2

Heat 2 tablespoons of coconut oil in a large skillet or wok over medium-high heat. Once hot, add the fish pieces in a single layer and sear for 2-3 minutes on each side until golden brown and cooked through. Remove the fish and set aside on a plate.

Step 3

In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the minced garlic, grated ginger, and dried red chilies for about 1 minute until fragrant.

Step 4

Add the sliced red bell pepper and julienned zucchini to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender but still crisp.

Step 5

In a small bowl, whisk together the coconut aminos, rice vinegar, fish sauce, raw honey, and crushed red pepper flakes to make the Szechuan sauce.

Step 6

Pour the sauce into the skillet with the vegetables. Let it simmer for 1-2 minutes, allowing the flavors to meld.

Step 7

Return the cooked fish to the skillet, gently tossing to coat the fish and vegetables with the sauce. Cook for another minute, ensuring the fish is warmed through.

Step 8

Transfer the Paleo Szechuan Fish to a serving dish. Garnish with thinly sliced green onions and a drizzle of toasted sesame oil, if desired.

Step 9

Serve immediately and enjoy!

Nutrition Facts

Serving size	(929.1g)

Amount per serving	% Daily Value*
Calories	1273.5

Total Fat 54.7g	0%
Saturated Fat 37.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 226.8mg	0%
Sodium 1597.4mg	0%
Total Carbohydrate 100.2g	0%
Dietary Fiber 20.7g	0%
Total Sugars 24.7g
Protein 104.3g	0%

Vitamin D 907.2IU	0%
Calcium 216.1mg	0%
Iron 10.9mg	0%
Potassium 2926.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.6%

Protein: 31.8%

Carbs: 30.6%