Szechuan Fish
Dive into the bold and fiery flavors of Szechuan Fish, a tantalizing dish that perfectly marries crispy fried fish fillets with an aromatic, spicy sauce. Coated in cornstarch and fried until golden, tender white fish like tilapia or cod gets a deliciously crisp exterior. The dish features the signature numbing heat of Szechuan peppercorns combined with dried chilies, garlic, and ginger, creating an irresistible balance of spice and aroma. A savory sauce made with soy sauce, Shaoxing wine, chicken stock, and a hint of sugar melds everything together, while scallions and sesame oil add a burst of freshness. Ready in just 30 minutes, this quick and flavorful recipe is ideal for serving over steamed rice, making it a must-try for fans of authentic Szechuan cuisine. Perfect your weeknight dinner with this fiery and flavorful treat!
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Recipe Information
Ingredients
- 500 grams white fish fillets (such as tilapia or cod)
- 50 grams cornstarch
- 100 milliliters vegetable oil
- 1 tablespoon Szechuan peppercorns
- 6 units dried red chilies
- 4 cloves garlic
- 1 thumb-sized piece ginger
- 2 tablespoons light soy sauce
- 1 tablespoon Shaoxing wine
- 250 milliliters chicken stock
- 1 teaspoon sugar
- 2 units scallions
- 1 teaspoon sesame oil
- 1 teaspoon salt
- 0.5 teaspoon ground white pepper
Instructions
1. Cut the fish fillets into bite-sized pieces and pat them dry with paper towels. Lightly season them with salt and white pepper.
2. Coat the fish pieces evenly with cornstarch. Shake off any excess cornstarch.
3. Heat vegetable oil in a large non-stick skillet over medium-high heat. Fry the fish pieces in batches until they are golden and crispy, about 3-4 minutes per side. Remove and set aside on a paper towel-lined plate.
4. Reduce the heat to medium. In the same skillet, add the Szechuan peppercorns and dried red chilies. Stir-fry for about 1 minute until fragrant, being careful not to burn them.
5. Add minced garlic and ginger to the skillet and stir-fry for another minute.
6. Stir in the light soy sauce, Shaoxing wine, chicken stock, and sugar. Bring the mixture to a simmer, allowing the flavors to meld.
7. Return the fried fish to the skillet and gently coat with the sauce. Simmer for 1-2 minutes to heat through.
8. Add the chopped scallions and drizzle with sesame oil. Toss everything gently.
9. Serve immediately with freshly steamed rice and enjoy your spicy Szechuan Fish!
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 62.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 4166 mg | 181% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.6 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 14.5 mcg | 72% | |
| Calcium | 170 mg | 13% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2479 mg | 53% | |
*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.
