Hunan-Style Steamed Fish with Pickled Chilies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh fish steamed with a vibrant paste of pickled chilies and fermented beans for bright, spicy flavor. This Asian-inspired seafood recipe, ready in about 25 minutes, pairs fresh white fish fillets, pickled chilies, fermented bean paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Asian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.2 lbs fresh white fish fillets dry with paper towels. Arrange in a single layer in a heatproof dish with a tight-fitting lid.
  2. Step 2: In a small bowl, combine 4 tbsp pickled chilies, 2 tbsp fermented bean paste, 2 minced garlic cloves, and 1 tbsp rice vinegar. Stir until a smooth paste forms.
  3. Step 3: Spread the chili-bean paste evenly over the fish fillets. Dot with 1 tsp sesame oil and sprinkle with 2 tbsp chopped green onions.
  4. Step 4: Place dish in a steamer basket over boiling water. Cover and steam for 10 minutes until fish is opaque and flakes easily with a fork.

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