Jan 26, 2017
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Fish Szechuan Recipe

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Ingredients

  • For Fish Szechuan
    • Fish fillet : 1/2 kg
    • National Soy Sauce : 1 tablespoon
    • National Chili Powder : 1/2 teaspoon
    • National Black Pepper : 1/2 teaspoon
    • National Ginger Garlic Paste :  1 teaspoon
    • National Iodized Salt :  1/4 teaspoon
    • Corn Flour : 3 tablespoon
    • Oil : For shallow frying
  • For Sauce
    • Oil :  2 tablespoons
    • Garlic Crushed :  1 teaspoon
    • Ginger Crushed :  1 teaspoon
    • Green Chili finely chopped :  1 teaspoon
    • Dry Red Chili Whole : 4
    • Tomato Puree : 1/2 cup
    • National Chili Sauce : 3-4 tablespoons
    • National Soy Sauce :  1 tablespoon
    • National Vinegar  : 1 tablespoon
    • National Chili Garlic Sauce : 2 tablespoons
    • Chicken Stock/water : 1 cup
    • National Iodized Salt :  to taste
    • White Pepper : 1/2 teaspoon
    • Corn Flour : 1 1/2 tablespoons
    • Water  : 3-4 tablespoons
    • Capsicum cubed : 1/2 cup
    • Spring Onion Chopped : 1/2 cup

Method

For Fish

Combine all the ingredients and mix it well, except the oil. Let it marinate in the fridge for 1 hour.

Heat the oil and fry the fish fillets one at a time until golden brown. Keep aside.

For Szechuan Sauce

Heat up a wok and add oil, add garlic, ginger, green chilli, and dry red chilli on low heat until garlic turns golden brown.

Turn the heat high. Add tomato pure, National Chilli Sauce, National Soy Sauce, National Vinegar, National Chili Garlic Sauce, and Chicken stock/water and bring to a full boil.

Add capsicum & seasoning, National Iodized Salt and white pepper. Cook for few minutes.

Whisk together corn flour and water and pour in the sauce. Cook for few minutes or until thick in consistency.

Lastly add fried fish and cook in the sauce for few minutes.

Garnish and serve.

This recipe is taken from Madeeasy.

Article Categories:
Fish Recipes · Recipes

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