Whisk together 2 Tbsp. rice vinegar, corn starch, salt and black pepper in a medium bowl. Add fish; turn to coat. Refrigerate for 20 minutes.
Turn up the spice dial in this flavorful seafood soup by adding an amazing chili pepper crunch at the end.
Servings and Ingredients
|4 tbsp. seasoned rice vinegar, divided|
|1 tbsp. Hy-Vee corn starch|
|½ tsp. kosher salt|
|½ tsp. coarsely ground Hy-Vee black pepper|
|1 lbs. Fish Market fresh tilapia fillets, cut into 2-in. pieces|
|1 tbsp. plus 1/4 cup Hy-Vee vegetable oil, divided|
|4 small celery stalks with leaves, cut into 1/2-in.-thick bias slices|
|1 c. (2-in. pieces) green onions, divided|
|2 tbsp. peeled and thinly sliced gingerroot|
|3 cloves garlic, thinly sliced|
|3 c. Hy-Vee chicken stock|
|1 c. fresh bean sprouts|
|6 dried whole red chilies|
|1 tbsp. whole pink peppercorns|
|¼ c. finely chopped fresh cilantro, plus additional for garnish|
|2 c. loosely packed baby spinach|
|Heinz 57 Collection chili pepper culinary crunch sauce, for serving|
Things To Grab
- Medium bowl
- Large saucepan
- Large heatproof serving bowl
- Slotted spoon
- Small saucepan
Heat 1 Tbsp. vegetable oil over medium heat in a large saucepan. Add celery stalks with leaves and 1/4 cup green onions. Cook for 2 to 3 minutes or until tender, stirring occasionally. Add gingerroot and garlic; cook for 30 seconds, stirring constantly. Slowly add chicken stock, remaining 2 Tbsp. rice vinegar and bean sprouts. Bring to a boil; reduce heat to medium-low.
Transfer vegetables to a large heatproof serving bowl using a large slotted spoon. Increase heat to medium-high. Add fish, one piece at a time, to the boiling stock mixture. Boil for 2 to 3 minutes or until opaque (145 degrees).
Meanwhile, heat remaining 1/4 cup vegetable oil in a small saucepan over medium heat. Add remaining 3/4 cup green onions, dried chilies, pink peppercorns and 1/4 cup cilantro. Heat to boiling.
Hyvee Culinary Expert TipChile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
Pour stock and fish over vegetables in serving bowl. Add fresh spinach; stir gently, careful not to break the fish. Pour hot chili oil over fish.
Garnish with additional fresh cilantro and chili pepper crunch sauce, if desired. Serve immediately. Discard dried chilies.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 65mg
- Sodium: 950mg
- Total Carbohydrates: 13g
- Protein: 35g