Sturgeon Szechuan
Experience the bold and vibrant flavors of "Sturgeon Szechuan," a tantalizing fusion of fresh sturgeon fillet and the fiery, aromatic spices of Sichuan cuisine. This dish features tender, bite-sized pieces of sturgeon seared to golden perfection, then infused with the fragrant heat of Szechuan peppercorns, dried red chilies, and a savory blend of soy sauce, Shaoxing wine, and dark soy sauce. Enhanced by the aromatic duo of garlic and ginger, and finished with a touch of sesame oil and scallions, this recipe achieves a perfect balance between heat, umami, and subtle sweetness. Ready in just 35 minutes, this vibrant stir-fry pairs beautifully with steamed rice or noodles, making it an irresistible choice for seafood lovers seeking a spicy, restaurant-quality meal at home. Keywords: Sturgeon Szechuan recipe, spicy seafood stir-fry, Sichuan cuisine, sturgeon fillet, bold flavors.
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Recipe Information
Ingredients
- 1 pound Sturgeon fillet
- 3 tablespoons Cornstarch
- 4 tablespoons Vegetable oil
- 1 teaspoon Szechuan peppercorns
- 6 whole Dried red chilies
- 4 cloves Garlic
- 1 tablespoon Fresh ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sugar
- 0.5 cup Chicken stock
- 2 stalks Scallions
- 1 teaspoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Pat the sturgeon fillet dry with paper towels and cut it into even bite-sized pieces.
In a bowl, toss the sturgeon pieces with salt, black pepper, and 2 tablespoons of cornstarch. Ensure all pieces are evenly coated.
Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the sturgeon pieces and sear each side for 1-2 minutes until golden brown. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Lower the heat to medium and add the Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.
Add the dried red chilies to the wok and stir-fry for an additional 30 seconds. Be careful not to burn them.
Add the minced garlic and julienned ginger to the wok. Stir-fry for about 1 minute until fragrant.
In a small bowl, mix the soy sauce, Shaoxing wine, dark soy sauce, sugar, and chicken stock. Pour this sauce mixture into the wok.
Stir well and let the sauce simmer for 2-3 minutes until it slightly reduces.
Return the seared sturgeon pieces to the wok and gently toss to coat them in the sauce. Cook for another 2 minutes to heat through.
Slice the scallions into 2-inch pieces and add them to the wok. Drizzle in the sesame oil and give everything a final stir.
Remove from heat and transfer the Sturgeon Szechuan to a serving plate. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.6 g | 112% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 39.4 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 3676 mg | 160% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.9 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 72 mg | 6% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1662 mg | 35% | |
*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.
