Name: Sichuan-braised Fish Recipe
Total time: 75 min
Yield: 6
Cuisine: Sichuan

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

This spicy fish dish is sure to impress. Serve with steamed rice as part of an asian-inspired banquet. 

How to make Sichuan-braised Fish Recipe

Alison Adams

Crawler

Sichuan

<p>This spicy fish dish is sure to impress. Serve with steamed rice as part of an asian-inspired banquet. </p>

Non Vegetarian

Pescatarian

Whole snapper,  cleaned,  scaled

Shaoxing Wine

Lee kum kee premium soy sauce

Cornflour

Peanut oil,  to deep fry

Fresh ginger,  finely shredded

Garlic cloves,  thinly sliced

Lee kum kee chilli bean sauce

Massel chicken style liquid stock

Caster sugar

Chinkiang vinegar

Green shallots,  trimmed,  sliced

Use a sharp knife to score both sides of the fish in a diamond pattern, taking care not to cut through to the backbone. Place the fish in a glass or ceramic dish and rub the inside and outside with shaoxing wine and some salt. Place the fish in the fridge for 30 minutes to marinate. 

step 1

Combine the soy sauce and cornflour in a small bowl. Set aside. 

step 2

Pour enough oil into a large wok to come one-third of the way up the side. Heat the wok over high heat until the oil is smoking. Remove the fish from the marinade and pat dry with paper towel. Gently slide fish into oil and cook for 2 minutes each side (be careful when turning). Carefully transfer to a serving dish. Allow the oil to cool slightly, then discard all but 2 tbs. 

step 3

Return the wok to high heat. Add the ginger and garlic and cook for 1 minute or until aromatic. Add the chilli bean sauce and stir for 2 minutes. Add the stock. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until reduced slightly. Return the fish to the wok and simmer for 8 minutes or until cooked through. Carefully transfer the fish to a serving dish. Add the soy sauce mixture to the wok and simmer for 3 minutes or until thickened slightly. Add the sugar and vinegar. Pour hot sauce over fish and sprinkle with the shallot. Serve with rice. 

step 4

Taste