Fish in Szechuan Sauce
Crispy-fried fish in a delicious spicy sauce, this Classic Chinese dish will always hit the spot.
Equipment
Ingredients
- 1 whole Tilapia Fish or fish fillet, cleaned and washed
- 1 pc Lemon or Calamansi Juice
- Salt to taste
- Black Pepper to taste
- Ginger grated
- 4 cloves Garlic minced
- Scallions or Green Onion / sliced thinly
- 2 tsp Red Chili Pepper Flakes
- ½ cup Chicken Stock or water
- ½ tsp Cornstarch
- 1 tbsp Soy Sauce
- 1½ tbsp Chili Garlic Sauce
- 1 tsp Olive Oil extra virgin
- 1 tsp Sesame Oil
- 1 tbsp Hot Sauce
- 1 tsp Sugar
Instructions
- Heat a frying pan (big enough to fit the fish) and add vegetable oil.1 whole Tilapia Fish
- Pour lemon or calamansi juice over the fish and rub to get rid of the fishy smell.1 pc Lemon, 1 whole Tilapia Fish
- Season with salt and ground black pepper.Salt, Black Pepper
- Fry seasoned fish in the preheated cooking oil in a pan until brown and crispy on both sides.1 whole Tilapia Fish
- Transfer to a platter with a paper towel to drain excess oil, set aside.1 whole Tilapia Fish
- Using the same pan, discard oil from frying the fish.1 whole Tilapia Fish
- Pour about a teaspoon of olive oil and a teaspoon of sesame oil in the pan.1 tsp Olive Oil, 1 tsp Sesame Oil
- Saute ginger, garlic, onion, chilli flakes for about a minute.Ginger, 4 cloves Garlic, Scallions, 2 tsp Red Chili Pepper Flakes
- Add soy sauce, chili garlic sauce, hot sauce and sugar in a pan and bring to simmer.1 tbsp Soy Sauce, 1½ tbsp Chili Garlic Sauce, 1 tbsp Hot Sauce, 1 tsp Sugar
- Combine broth and cornstarch in small bowl.½ cup Chicken Stock, ½ tsp Cornstarch
- Stir to dissolve cornstarch, add into the pan to thicken the sauce.½ tsp Cornstarch
- Bring to simmer again and let cook for another minute.1 whole Tilapia Fish
- 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).½ cup Chicken Stock
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