Chinese · Dinner
Salt and Pepper Fish
Fish fillet cubes are dredged in seasoned cornstarch and deep-fried until golden and crisp, then wok-tossed with garlic, ginger, scallion, dried chilies, jalapeno, and toasted Sichuan peppercorn salt for a numbing, savoury finish.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
478Calories
38.2gProtein
24.3gFat
26.1gCarbs
1.6gSugar
2.9gFiber
1450mgSodium
106mgChol
3.1gSat Fat
680mgPotassium
60mgCalcium
2.4mgIron
2.2mcgVitamin B12
22mgVitamin C
protein-rich
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat fish cubes dry, toss with egg white and a pinch of salt, then let stand 10 minutes until the coating adheres.
2
Dredge
Toss the fish cubes in cornstarch until fully coated, shaking off excess.
3
Toast
Toast Sichuan peppercorn in a dry pan over medium heat for 1 minute until fragrant, then grind and mix with salt and white pepper.
4
Fry
Heat vegetable oil in a wok to 350°F (175°C) and deep-fry fish cubes 3 to 4 minutes until golden and firm; drain on a rack.
5
Saute
Heat the wok over medium-high with 1 tablespoon oil, then saute minced garlic, minced ginger, dried chilies, and sliced jalapeno for 30 seconds until fragrant.
6
Toss
Return fried fish to the wok with scallions and Sichuan pepper salt, tossing over high heat 30 seconds until evenly coated.
7
Plate
Transfer the fish to a plate and serve immediately while the crust is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet, cut into 1-inch cubes
- 2/3 cup90g cornstarch
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 44 scallions
- 1 tsp1 tsp Sichuan peppercorn
- 44 dried chilies
- 22 jalapeno
- 1 cup240ml vegetable oil, for frying (about 15g absorbed)
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp white pepper
- 22 egg white
