Dry Szechuan Fish
Crispy fried fish cubes tossed in a fiery, numbing Szechuan sauce with crunchy bell peppers and onions. A perfect Indo-Chinese appetizer that's bursting with bold flavors and ready in under 30 minutes.
For 4 servings
Marinate the Fish
- In a mixing bowl, combine the fish cubes, ginger-garlic paste, 1 tbsp soy sauce, black pepper powder, 0.5 tsp salt, and the lightly beaten egg white.
- Mix gently until the fish is evenly coated.
- Let it marinate for at least 15 minutes.
Coat and Fry the Fish
- Add 4 tbsp of cornflour to the marinated fish and toss well to ensure each piece is fully coated.
- Heat 2 cups of oil in a wok or deep pan over medium-high heat. The oil is ready when a small piece of batter sizzles and floats to the top.
- Carefully slide the fish cubes into the hot oil in batches, avoiding overcrowding the pan.
- Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
- Use a slotted spoon to remove the fried fish and place them on a wire rack or paper towel-lined plate to drain excess oil. Set aside.
Prepare the Szechuan Sauce
- In a small bowl, whisk together the remaining 2 tbsp soy sauce, red chili sauce, Szechuan sauce, rice vinegar, sugar, and the remaining 0.25 tsp salt. Set aside.
- In another small bowl, mix 0.5 tbsp cornflour with 2 tbsp of water to create a smooth slurry.
Stir-fry the Aromatics and Vegetables
- Place a clean wok or large skillet over high heat and add 2 tbsp of oil.
- Once the oil is shimmering, add the chopped ginger, garlic, broken dried red chilies, and crushed Szechuan peppercorns. Stir-fry for 30-45 seconds until fragrant.
- Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are crisp-tender.
Combine and Serve
- Pour the prepared sauce mixture into the wok and bring it to a vigorous simmer.
- Give the cornflour slurry a quick stir and pour it into the wok, stirring constantly. Cook for about 1 minute until the sauce thickens slightly.
- Turn off the heat. Immediately add the crispy fried fish and half of the chopped spring onions to the wok.
- Toss everything gently but quickly to coat the fish evenly without breaking it.
- Transfer to a serving platter, garnish with the remaining spring onions, and serve immediately.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy fish, you can double-fry it. Fry once until light golden, remove and rest for 5 minutes, then fry again in hot oil for 1-2 minutes until deep golden brown.
- 2Always stir-fry on high heat to ensure the vegetables remain crunchy and don't release too much water.
- 3Toasting the Szechuan peppercorns in a dry pan for a minute before crushing them enhances their unique aroma and numbing flavor.
- 4Prepare all your ingredients (chopping, sauce mixing) before you start stir-frying, as the process is very fast.
- 5Do not let the fish sit in the sauce for long before serving, as it will lose its crispiness.
Adapt it for your goals.
Vegetarian
Replace the fish with 250g of paneer cubes or firm tofu. Pan-fry the coated paneer/tofu until golden before adding it to the sauce.
Chicken VersionChicken Version
Use 500g of boneless, skinless chicken breast or thigh, cut into 1-inch cubes. Follow the same marination and frying process.
Add NutsAdd Nuts
For extra texture and flavor, toss in 1/4 cup of roasted peanuts or cashews along with the fried fish at the end.
Extra VeggiesExtra Veggies
Feel free to add other quick-cooking vegetables like sliced mushrooms, baby corn, or broccoli florets along with the onions and capsicum.
Why this is on our healthy list.
Rich in Lean Protein
Fish is an excellent source of high-quality, easily digestible protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Source of Omega-3 Fatty Acids
Many types of white fish contain beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
Metabolism Support
The capsaicin in red chilies and active compounds in ginger can provide a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
A single serving of Dry Szechuan Fish contains approximately 320-380 calories. This is an estimate and can vary based on the type of fish used and the amount of oil absorbed during frying.