Kung Pao Fish Recipe
Make Kung Pao Fish Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Sauce
Vegetables and Nuts
Method
Preparation of Fish
- 1
Prepare the Fish
Rinse the white fish fillets under cold water and pat them dry with paper towels. Season both sides with salt and black pepper.
- 2
Coat with Cornstarch
Sprinkle cornstarch evenly over the seasoned fish fillets, ensuring they are well-coated. This will help create a crispy texture when cooked.
Cooking the Fish
- 3
Heat the Oil
In a large skillet or wok, heat 3 tablespoons of vegetable oil over medium-high heat until shimmering.
- 4
Making the Sauce
- 5
Combine Sauce Ingredients
In a small bowl, mix together the soy sauce, rice vinegar, sugar, sesame oil, and chili paste. Set aside.
Cooking Vegetables and Combining
- 6
Sauté Vegetables
In the same skillet, add the minced garlic, minced ginger, diced red bell pepper, and diced zucchini. Sauté for about 3-4 minutes until the vegetables are tender.
- 7
Add the Sauce
Pour the prepared sauce over the sautéed vegetables and stir to combine. Cook for another 2 minutes.
- 8
Combine with Fish
Return the cooked fish to the skillet and gently toss everything together to coat the fish in the sauce. Add sliced green onions and roasted peanuts just before serving.
Serving
- 9
Serve
Serve hot over cooked rice or noodles, garnished with additional green onion and peanuts if desired.