Fish in Szechuan Sauce

Fish in Szechuan Sauce

This is my first time to make this dish and quite surprise that it’s easy to make considering how delicious it is- hot and spicy-delicious!! I’ve added this to my favorites. ü This will be included in the simple Chinese New Year dinner that I’m planning – we’re not really Chinese, I just want to join in the fun of welcoming the new Lunar year, there’s no harm in that…

just good food and good karma and good luck-lots of it, I hope!. :D

Fish in Szechuan Sauce:

szechuan_sauce

after frying the fish, saute the ginger, garlic and chili  and scallions in the same pan,

szechuan_sauce_1

add the chili-garlic sauce, hot sauce and the slurry [broth +cornstarch] and simmer.  I used beer and water to sub for the broth..rather than just plain water- that explains why my sauce is too bubbly. ^-^

fish_in_sichuan_sauce

put the fried fish back in to braise – you may use fish fillet, too. But whole fish for Chinese New Year’s supposed to bring prosperity/abundance or good luck..not really sure what but they’re all good so bring it on! :)

whole_fish_in_sichuan_sauce

Serve immediately while the sauce is still hot.. nom.nom.nom.
The kids couldn’t handle this so I’m going to tame it a little for them next time and make an extra sauce with more chilli flakes and hot sauce (to make it scorching hot) just for me and my husband; that will make everyone happy! :D

Fish in Szechuan Sauce
Recipe type: Main, Entree, Fish
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Crispy-fried fish in a delicious spicy sauce, this Classic Chinese dish will always hit the spot. Make sure you cooked a lot of rice to go with it. :)
Ingredients
  • 1 whole fish (or fish fillet), cleaned and washed
  • lemon or calamansi juice
  • salt and pepper to taste
  • ginger, grated
  • 4 garlic cloves , minced
  • scallions/ green onion, sliced thinly
  • 2 teaspoons red chilli pepper flakes
  • ½ cup chicken stock (or water)
  • ½ teaspoon cornstarch
  • 1 tablespoon soy sauce
  • 1½ tablespoons chili-garlic sauce
  • 1 tablespoon hot sauce
  • 1 teaspoon sugar
Instructions
  1. Heat a frying pan (big enough to fit the fish) and add vegetable oil.
  2. Pour lemon or calamansi juice over the fish and rub to get rid of the fishy smell. Season with salt and ground black pepper.
  3. Fry seasoned fish in the preheated cooking oil in a pan until brown and crispy on both sides. Transfer to a platter with a paper towel to drain excess oil. Set aside.
  4. Using the same pan, discard oil from fying the fish; pour about about a teaspoon of olive oil and a teaspoon of sesame oil in the pan.
  5. Saute ginger, garlic, onion, chilli flakes for about a minute; add soy sauce, chili garlic sauce, hot sauce and sugar in a pan and bring to simmer.
  6. Combine broth and cornstarch in small bowl; stir to dissolve cornstarch, add into the pan to thicken the sauce.
  7. Bring to simmer again and let cook for another minute; adjust consistency of the sauce by adding more water for thinner sauce or by letting it simmer for a few more minutes to thicken or add more slurry ( water-cornstarch mixture).

 

Have a nice day! God Bless! :) ♥

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