Big Mouth Bass With Szechuan Sauce Recipe
Recipe information
Make Big Mouth Bass With Szechuan Sauce in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
For the Fish
For the Szechuan Sauce
Preparing the Fish
1. Season and Coat
Pat the Big Mouth Bass fillets dry with paper towels. Season both sides with salt and black pepper. Dredge each fillet in cornstarch, ensuring they are evenly coated.
2. Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
3. Fry the Fish
Carefully add the coated fillets to the hot oil. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside on paper towels to drain excess oil.
Making the Szechuan Sauce
4. Combine Ingredients
In a small saucepan, combine soy sauce, rice vinegar, Szechuan peppercorns, minced garlic, grated ginger, brown sugar, sesame oil, and red chili flakes.
5. Cook the Sauce
Bring the mixture to a simmer over medium heat. Cook for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Add Scallions
Stir in the chopped scallions and cook for an additional minute. Remove from heat.
Serving
7. Plate the Dish
Place the fried Big Mouth Bass fillets on serving plates and drizzle generously with the Szechuan sauce. Garnish with extra scallions if desired.
8. Enjoy
Serve hot with steamed rice or your choice of side dishes.
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