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+ servings

Fish in Szechuan Sauce

4.67 from 3 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)

Instructions

  • 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).
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