Hunan Fish Fillet Recipe

Prepare fish

Pat the fish fillets dry with paper towels and cut into 1"–1.5" wide strips. Place in a bowl.

Add 1 tsp salt, 1/2 tsp white pepper, 1 tbsp Shaoxing wine, 2 tbsp cornstarch and 1 egg white to the fish. Mix gently so each piece is lightly coated. Let marinate 10–15 minutes in the fridge.

Toss the marinated fish with 1 tsp vegetable oil to prevent sticking.

In a small bowl combine 3 tbsp warm chicken or fish stock, 1 tbsp light soy sauce, 1/2 tsp dark soy, 1 tsp black or rice vinegar and 1 tsp sugar. Stir to dissolve.

Make a slurry by mixing 1 tsp cornstarch with 2 tbsp water until smooth. Set both sauce and slurry aside.

Prepare aromatics: slice garlic thin, julienne ginger, cut dried chilies into 1" pieces (remove seeds if you want less heat), slice scallions separating whites and greens, and slice fresh chili if using.

If using bok choy or Chinese celery, rinse and trim; blanch in boiling salted water for 30 seconds then drain and set aside (this is optional but helps provide a vegetable bed).

Pan-fry or shallow-fry fish

Heat a large nonstick skillet or wok over medium-high heat with 2–3 tbsp neutral oil. When oil is hot (shimmering), add fish pieces in a single layer, do not overcrowd — work in batches if necessary. Fry 1.5–2 minutes per side until the coating becomes opaque and slightly crisp but fish is cooked through. Remove fish to a plate lined with paper towels and keep warm.

Build the Hunan-style sauce

In the same pan, remove all but about 1 tbsp of oil (leave brown bits). Add the dried chilies and stir-fry 20–30 seconds until fragrant (be careful not to burn). Add garlic, ginger and the white parts of the scallions and stir-fry 30–45 seconds more until aromatic.

Add 1 tbsp fermented chili paste (or a spoon of Lao Gan Ma) and fresh sliced chilies; stir for 15 seconds to bloom the chili flavors.

Pour in the prepared sauce mixture and bring to a simmer. Stir once, then add the cornstarch slurry while stirring to thicken the sauce. Cook 30–45 seconds until glossy and slightly thickened.

Return the fried fish to the pan and gently toss to coat with sauce. Add blanched bok choy or celery if using, and simmer together 30 seconds to reheat everything. Drizzle 1/2 tsp sesame oil and scatter the green parts of the scallions over the dish. Sprinkle toasted sesame seeds if desired.

Taste and adjust: add a pinch of salt or a few drops of soy/vinegar if you want more savory or tangy balance.

Transfer to a serving plate and serve immediately with steamed rice. Hunan Fish is best eaten hot.