🇨🇳 Chinese

White Fish Kung Pao

Name: White Fish Kung Pao
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: to taste Salt; 4 cloves, minced Ginger; 8 Dried Red Chilies; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 2 tbsp Soy Sauce; 80 g Peanuts; 1 tsp Sichuan Peppercorns; 500 g White Fish; 2 tbsp Peanut Oil

🇨🇳 Chinese

A fast, fiery wok toss of white fish with crisp vegetables and a savoury glaze — on the table in under twenty minutes. 14 minutes of mostly hands-off cooking.

Prep 10 min Cook 4 min Serves 3 Easy

Ingredients

Saltto taste
Ginger4 cloves, minced
Dried Red Chilies8
Bell Pepper1, sliced
Spring Onions3, cut into batons
Soy Sauce2 tbsp
Peanuts80 g
Sichuan Peppercorns1 tsp
White Fish500 g
Peanut Oil2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Get your wok ripping hot and add the Peanut Oil — it should shimmer instantly.
2
Toss in the ginger and sichuan peppercorns for 15 seconds, no longer, so they perfume the oil without burning.
3
Add the white fish and stir-fry hard, keeping everything moving until just cooked through.
4
Throw in the bell pepper and spring onions, then splash in the soy sauce around the edge of the wok.
5
Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.

Chef's tip

Prep everything before the heat goes on — chinese cooking moves fast once it starts.

Cook it with your pantry → Share this page: /dish/2083

Watch how it's made

Video: Everyone needs this recipe! Kung Pao Fish 宫保鱼片 Chinese Szechuan Spicy Fish • Gong Bao Chicken · on YouTube