Chinese Szechuan Fish

Recipe by
Total Time:
15-30 minutes
Serves:6
Rated 3 based on 100 votes
3
Technique: Braise Recipe
Difficulty: Medium

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Ingredients

  • 1 kg - fish
  • 4 tbsps - Corn flour
  • 3 tsp - pepper
  • 2 tsp - Garlic paste
  • 2 tsp - chilli powder
  • 2 tsp - soya sauce
  • Oil for frying
  • Salt to taste
  • For Sauce:
  • 2 tsp - ginger, finely chopped
  • 2 tsp - garlic, finely chopped
  • 3 red chillies, dried and finely chopped
  • 1.5 cup - spring onion, finely chopped
  • 12 Mushrooms sliced
  • 1.5 cup - capsicum, chopped
  • 1.5 tsp - pepper
  • 1.5 tsp - Vinegar
  • 1.5 cup - Chicken stock
  • 1.5 cup - Tomato sauce
  • 1 tsp - soya sauce
  • 1.5 tsp - Sugar
  • 1.5 tsp - Garlic chilli sauce
  • 1.5 tbsp - Corn flour mixed with 2 tbsp - water
  • 2 tbsp - oil
  • Ajinomoto as required
  • Salt to taste

How to Make Chinese Szechuan Fish

  • Wash and cut the fish into small pieces.
  • Marinate the fish with soya sauce, corn flour, pepper, chilli powder ginger-garlic paste, and salt. Keep aside for an hour.
  • In a pan, heat the oil and deep fry the marinated fish and set aside.
  • Heat oil in another wok and fry the ginger, garlic and red chillies for a minute.
  • Add the vegetables, pepper, ajinomoto and salt and continue to stir fry.
  • To prepare the sauce:
  • Bring the rest of the ingredients except the corn flour to a boil and pour over the fish and vegetable mixture.
  • Add the corn flour mixed with water and stir continuously till the sauce thickens.
  • Pour over the fish.
  • Serve hot with rice or noodles.