Description
Spicy Sichuan Fish is a flavorful Chinese-inspired dish featuring tender white fish fillets marinated in a bold blend of garlic, ginger, chili paste, and toasted Sichuan peppercorns, then pan-fried to golden perfection and finished with a savory sauce and fresh scallions. This recipe delivers a perfect balance of spicy, numbing, and aromatic flavors characteristic of authentic Sichuan cuisine.
Ingredients
Scale
Main Ingredients
- 1.5 pounds Fresh White Fish (tilapia or cod) (Filleted and deboned)
- 2 teaspoons Sichuan Peppercorns (Toasted for enhanced flavor)
- 4 cloves Garlic (Minced)
- 2 tablespoons Ginger (Freshly grated)
- 2 tablespoons Chili Paste (Such as Doubanjiang)
- 4 tablespoons Soy Sauce
- 2 tablespoons Sesame Oil (For drizzling)
- 1 handful Scallions (Chopped)
- 1/4 cup Vegetable Oil (For frying)
- Salt (To taste)
Instructions
- Prepare the Fish: Rinse the fish fillets under cold water and pat dry thoroughly with paper towels to remove excess moisture for better frying.
- Season the Fish: Lightly season both sides of the fish fillets with salt to enhance their natural flavor.
- Toast Sichuan Peppercorns: In a dry skillet over medium heat, toast the Sichuan peppercorns for 2-3 minutes until aromatic and fragrant, stirring frequently to prevent burning.
- Grind Peppercorns: Using a spice grinder or mortar and pestle, grind the toasted peppercorns into a fine powder to release their numbing flavor.
- Make Marinade: In a mixing bowl, combine minced garlic, freshly grated ginger, chili paste, soy sauce, and the ground Sichuan peppercorn powder to create a spicy aromatic marinade.
- Marinate Fish: Coat the fish fillets evenly with the marinade and let them sit for at least 30 minutes to absorb all the flavors fully.
- Heat Oil: Heat the vegetable oil in a large skillet over medium-high heat until shimmering and hot for frying.
- Cook Fish: Carefully place the marinated fish fillets into the hot skillet and fry for 3-4 minutes on each side until golden brown and cooked through.
- Drain Excess Oil: Remove the fish from the skillet and place onto paper towels to absorb any excess oil for a lighter finish.
- Prepare Sauce: Pour any remaining marinade into the skillet and sauté for about one minute until it thickens into a glossy sauce.
- Combine Fish and Sauce: Return the fish fillets to the skillet, spoon the thickened sauce over them, and cook together for an additional minute to meld flavors.
- Garnish and Serve: Transfer the fish to a serving platter, drizzle with fragrant sesame oil, sprinkle with chopped scallions, and serve immediately while hot to enjoy the full flavor and texture.
Notes
- For best results, use fresh white fish like tilapia or cod with firm flesh that holds up well to frying.
- Adjust the amount of chili paste according to your heat preference.
- To avoid burning the peppercorns, toast them on medium heat and watch carefully.
- Marinating fish for at least 30 minutes allows deeper flavor penetration.
- If you prefer less oil, you can reduce frying time and finish cooking in a covered skillet with a bit of water.
