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–+ servings
Sichuan Dry Fried Fish

Sichuan Spicy Dry-fried Fish Fillets

This wonderfully light and spicy dish is a great way to make fish. Shallow-fry the coated fish until crisp and then finish it by charring some red chili peppers and then stir-frying the filets in a light sauce.
4.89 from 9 votes
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Course: Appetizer, Lunch, Main Course
Cuisine: Chinese, Sichuan, Western China
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Wok
  • medium and small bowls

Ingredients

  • 1½ lb Fish filets, mild
  • 1 tbsp Chinese cooking wine
  • 1 tbsp Soy sauce
  • 1 pinch Salt
  • ½ tsp Sugar
  • ½ inch Ginger, peeled and shredded
  • ½ cup Cornstarch
  • ¼ cup Peanut oil

Stir Fry

  • 6 whole Dried chili peppers, cut diagonally in 3 pieces each. (to reduce heat, discard seeds and ribs)
  • 4 whole Scallions, sliced
  • 2 tbsp Garlic, minced
  • 1 tsp Ginger, finely chopped
  • 1 tsp Fermented black beans
  • 4 tbsp Peanut oil

Seasonings

  • 1 tsp Cornstarch mixed with 2 tbsp water
  • 1 tbsp Soy sauce
  • 1 tsp Chinkiang vinegar
  • 2 tsp Rice wine
  • ½ tsp Sugar
  • ½ tsp Salt
  • ½ tsp Black pepper
US Customary - Metric

Instructions

Prep

  • Cut fish filets to make ½-inch thick by 1½-2-inch wide slices. Combine seasonings in a small bowl or cup. In a slightly larger bowl, combine soy sauce, salt, sugar, shredded ginger, black pepper, vinegar, and rice wine. Gently stir in fish slices and let marinate for 10 minutes.
    Place cornstarch in a plastic freezer bag. Remove fish slices from marinade, seal, and shake to be sure all the fish slices are covered. Leave in bag for another 5-10 minutes.

Shallow Fry Fish

  • Heat oil in a wok over medium-high heat. When smoking, add half the fish and fry until crispy and golden brown on both sides. Drain on paper towels and repeat with remaining fish. Pour out oil.

Stir-fry

  • Add oil in the wok over medium-high heat. and once smoking hot, add the red chili peppers and cook until they begin to char and are almost black. Quickly stir in the scallion, ginger, garlic, and black beans.
    Return the fish to the wok and add the seasoning, after stirring to combine, around the sides of the wok. Quickly mix everything together, remove to a serving dish, and serve hot.

Nutrition

Calories: 494kcal | Carbohydrates: 18g | Protein: 36g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Cholesterol: 85mg | Sodium: 894mg | Potassium: 554mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg