Szechuan Fish Recipe

Prepare fish

Pat fish fillets dry and cut into 1.5–2 inch pieces. Place in a bowl.

Add 1 tablespoon light soy sauce, 1 tablespoon Shaoxing wine, egg white, 3 tablespoons cornstarch, 1 teaspoon salt, and 1/4 teaspoon white pepper to the fish. Toss gently until each piece is evenly coated. Let marinate 10–15 minutes.

Heat 1/2 cup neutral oil in a large skillet or wok over medium-high heat until shimmering (about 350°F if using a thermometer). Shake off excess marinade from fish pieces and add in batches without crowding. Fry until golden and just cooked through, 2–3 minutes per side depending on thickness. Remove to a paper-towel-lined plate and keep warm. Reserve oil in pan for next steps, leaving about 2 tablespoons (or discard and keep 2 tablespoons).

Mix the Szechuan sauce mix: in a small bowl combine 2 tablespoons chili garlic sauce (or 2 tbs doubanjiang if using), 1 teaspoon dark soy sauce, 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, and 3 tablespoons chicken or vegetable stock. Stir to dissolve sugar. Separately mix 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry and set aside.

In the same wok or a clean large skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add 1 tablespoon toasted and lightly crushed Szechuan peppercorns and 6 dried red chilies. Stir for 15–20 seconds until fragrant, taking care not to burn the chilies.

Add minced garlic (4 tsp), minced ginger (2 tsp), and the white parts of the green onions. Stir-fry 20–30 seconds until aromatic.

Add sliced yellow onion, red and green bell pepper strips, and sliced celery. Stir-fry 2–3 minutes until vegetables are crisp-tender — they should retain some bite.

Pour the prepared sauce into the wok. Bring to a gentle simmer and then stir in the cornstarch slurry. Cook 30–60 seconds until sauce thickens and becomes glossy. Taste and adjust seasoning: add a pinch more sugar if too acidic, or a splash more soy for saltiness.

Return the fried fish pieces to the wok and gently toss to coat with the sauce and vegetables. Cook 1 minute more just to reheat fish and let flavors marry. Be gentle so fish pieces do not break apart.

Turn off heat and stir in 1/2 teaspoon toasted sesame oil and the green parts of the sliced scallions. Sprinkle 1 teaspoon toasted sesame seeds and chopped cilantro if using.

Transfer to a serving platter and serve immediately with steamed rice or fried rice.