Sichuan Fish with Chilli & Peppercorn

Crisp fried fish pieces tossed in a hot wok with dried chillies, Sichuan pepper and garlic.

TIME BREAKDOWN
Prep: 25 min
Cook: 20 min
Total: 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 600g thick skinless firm white fish fillets such as cod loin or haddock, cut into 3cm chunks
  • For the marinade: 1 tbsp Shaoxing rice wine
  • 1 tbsp light soy sauce
  • 1/2 tsp ground white pepper
  • 1/2 tsp fine salt
  • 1 egg white
  • 5 tbsp cornflour
  • Vegetable oil, for deep-frying (about 1 litre), plus 2 tbsp for stir-frying
  • 25g dried Chinese red chillies (about 20), snipped in half, seeds shaken out
  • 1 tbsp Sichuan peppercorns
  • 4 cloves garlic, sliced
  • 3cm piece fresh ginger, finely sliced
  • 3 spring onions, cut into 2cm lengths
  • 1 tsp caster sugar
  • 1 tbsp toasted sesame seeds

Method

  1. Mix the fish gently with the marinade ingredients and leave for 15 minutes. Toss in the cornflour until each piece is lightly coated, shaking off the excess.

  2. Heat the oil for deep-frying in a deep, heavy-based pan to 180°C. Fry the fish in 3 batches for 2 to 3 minutes until crisp and golden. Drain on a wire rack.

  3. Heat the 2 tbsp oil in a clean wok over a medium heat. Add the dried chillies and Sichuan peppercorns and stir for 30 seconds until fragrant and slightly darker.

  4. Add the garlic, ginger and spring onions and stir for 20 seconds.

  5. Add the fish and sugar and toss very gently over a high heat for 30 seconds, being careful not to break up the fish.

  6. Scatter with sesame seeds and serve at once with steamed rice.