Szechuan Fish Fillet Recipe

Prepare and marinate the fish

Rinse and pat the fish fillets dry. Cut into bite-sized strips or 1–1.5-inch pieces. In a bowl combine egg white, 2 tbsp cornstarch, 1 tsp salt, 1 tsp white pepper and 1 tsp Shaoxing wine. Add the fish pieces and toss gently to coat. Let marinate 10–15 minutes while you prepare other ingredients.

Shallow fry the fish

Heat 1/2 cup vegetable oil in a large skillet or wok over medium-high heat until shimmering. Shake off excess marinade and dredge each piece lightly in a little extra cornstarch if desired. Fry fish in batches 1–2 minutes per side until just cooked and lightly golden — do not overcrowd. Remove to a paper towel–lined plate and set aside.

Toast and prepare peppercorns and chilies

In a dry small skillet over medium heat, toast 1 tsp Szechuan peppercorns until fragrant (about 1 minute). Remove and let cool, then crush or grind coarsely. In the same skillet briefly toast the dried red chilies until fragrant (20–30 seconds); take care not to burn. Break chilies into halves if very large, discard seeds if you prefer less heat.

Make the sauce base

In a small bowl combine 2 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1 tbsp black vinegar, 3/4 cup stock, 1 tsp sugar and 1 tbsp doubanjiang. Stir to dissolve the paste and sugar. Set aside.

Cook aromatics

Discard most of the oil in the skillet leaving about 1–2 tbsp (reserve the fried fish oil if you like extra flavor). Add the toasted chilies and 4 cloves minced garlic, 1 tbsp minced ginger and the white parts of the scallions. Stir-fry over medium-high heat for 30–45 seconds until aromatic.

Add sauce and peppercorns

Pour the prepared sauce into the skillet, bring to a simmer. Stir in the ground Szechuan peppercorns. Cook 1–2 minutes to meld flavors.

Thicken and finish

Mix 1 tsp cornstarch with 2 tbsp cold water to make a slurry. Slowly drizzle the slurry into the simmering sauce while stirring until the sauce slightly thickens and becomes glossy (about 30–60 seconds). Taste and adjust seasoning with a pinch more salt or a splash of soy if needed. Stir in 1/2 tsp toasted sesame oil and 1 tbsp chili oil if using.

Combine fish with sauce

Return the fried fish pieces to the skillet and gently toss in the sauce to coat, heating through 30–60 seconds. Sprinkle the green parts of the scallions and chopped cilantro over the top. Transfer to a serving plate and serve immediately with steamed rice.