🇨🇳 Chinese

White Fish Sichuan-Style

Name: White Fish Sichuan-Style
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: to taste Salt; 5 cloves Garlic; 4 cloves, minced Ginger; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 2 tbsp Soy Sauce; 1 tsp Sichuan Peppercorns; 500 g White Fish; 2 tbsp Peanut Oil; 2 tbsp Chili Bean Sauce

🇨🇳 Chinese

A fast, fiery wok toss of white fish with crisp vegetables and a savoury glaze — on the table in under twenty minutes. Ready in 14 minutes including prep.

Prep 10 min Cook 4 min Serves 3 Easy

Ingredients

Saltto taste
Garlic5 cloves
Ginger4 cloves, minced
Bell Pepper1, sliced
Spring Onions3, cut into batons
Soy Sauce2 tbsp
Sichuan Peppercorns1 tsp
White Fish500 g
Peanut Oil2 tbsp
Chili Bean Sauce2 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.

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Watch how it's made

Video: Shui Zhu Yu | Sichuan Boiled Fish川菜水煮鱼 · on YouTube