Monday, November 28, 2022
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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!. 😀

Fish in Szechuan Sauce:


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


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. ^-^


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! 🙂


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! 😀

Fish in Szechuan Sauce

4 from 8 votes
Course: Fish, Main Course
Cuisine: Filipino
Keyword: fish sauce, fish szechuan, spicy tilapia, szechuan sauce, tilapia, tilapia fish
Servings: 2 -3
Author: Olive
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. 🙂
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Equipment (click equipment to buy it)

Ingredients (click ingredient to buy it)


  • Heat a frying pan (big enough to fit the fish) and add vegetable oil.
  • Pour lemon or calamansi juice over the fish and rub to get rid of the fishy smell. Season with salt and ground black pepper.
  • 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.
  • 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.
  • 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.
  • Combine broth and cornstarch in small bowl; stir to dissolve cornstarch, add into the pan to thicken the sauce.
  • 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).
Tried this recipe?Mention @AweZamLiv or tag #latestrecipesnet!


Have a nice day! God Bless! 🙂 ♥

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