Chinese · Dinner
Sichuan Spicy Fish Fillet Stir Fry
Tilapia fillet pieces are dredged in cornstarch, fried until crisp, then tossed through a fiery Sichuan stir-fry of dried chilies, Sichuan peppercorns, garlic, ginger and doubanjiang. The fish turns tender inside and lightly crisp outside, coated in a numbing, savory-hot sauce, served over steamed rice.
$7
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.3gProtein
26.8gFat
52.1gCarbs
6.2gSugar
6.8gFiber
1580mgSodium
98mgChol
3.9gSat Fat
890mgPotassium
95mgCalcium
4.8mgIron
2.3mcgVitamin B12
15mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Toss the tilapia pieces in a bowl with soy sauce and salt, dust with cornstarch, and let sit 10 minutes until coating adheres.
2
Fry
Heat 2 tbsp vegetable oil in a wok over medium-high heat and shallow-fry the fish 3 to 4 minutes, turning once, until golden and firm.
3
Bloom
Add the dried chili and Sichuan peppercorn to the wok over medium heat and toast 30 seconds until fragrant without scorching.
4
Saute
Mince the garlic and ginger, stir into the wok with doubanjiang over medium heat for 1 minute until the paste releases its oil.
5
Toss
Return the fried fish to the wok with shaoxing wine and sugar, tossing over high heat 1 minute until glazed and glossy.
6
Finish
Slice the scallion into 1-inch segments, scatter over the fish, and toss 15 seconds until wilted.
7
Plate
Transfer the fish to a plate over the steamed rice and serve immediately while the crust is still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tilapia fillet, cut into 1-inch pieces
- 4 tbsp4 tbsp cornstarch
- 2 tbsp2 tbsp soy sauce
- 1/2 tsp1/2 tsp salt
- 3 oz43g, about 10-12 pieces dried chili
- 2 tsp2 tsp sichuan peppercorn
- 2 tbsp2 tbsp doubanjiang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 4 tbsp4 tbsp vegetable oil, for stir-frying
- 2 tsp2 tsp shaoxing wine
- 1 tsp1 tsp sugar-white
- 5.2 oz150g white rice, cooked, to serve
