Szechuan Fish with Glass Noodles
Szechuan Fish with Glass Noodles is a classic Sichuan dish featuring tender fish fillets and slippery glass noodles, typically cooked in a spicy, numbing broth. The dish is defined by its signature 'mala' flavor profile, which combines Sichuan peppercorns for a tingling sensation with chili heat, and often includes aromatics like ginger, garlic, and fermented bean paste.
🍽️ Nutrition at a glance
This dish is a good source of protein from the fish, with a moderate amount of carbohydrates from the glass noodles and vegetables. A typical serving provides key nutrients like B vitamins, selenium, and potassium, with a calorie count generally ranging from 350-450 kcal depending on the specific recipe and portion size.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 25 g |
| Carbs | 35 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 850 mg |
| Selenium | 22 mcg |
| Vitamin B12 | 2.5 mcg |
| Niacin (B3) | 6 mg |
| Potassium | 420 mg |
| Phosphorus | 280 mg |
| Manganese | 1.2 mg |
| Vitamin B6 | 0.4 mg |
| Iron | 2.1 mg |
Per 1 serving (approx. 300 g) · estimated, varies by recipe
💡 What's interesting
The unique 'mala' (numbing and spicy) flavor is a hallmark of Sichuan cuisine, designed to stimulate the appetite and is believed in traditional Chinese medicine to counteract dampness. The use of glass noodles, made from starch, adds a distinctive chewy texture that soaks up the flavorful broth, making each bite a burst of spice and umami.
