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Crispy Sichuan fish with soy ginger dressing
Crispy Sichuan fish with soy ginger dressing
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Enhance dishes with zesty Sichuan pepper for a unique kick. Customize spiciness with adjustable chili and flakes.
Ingredients:
  • 20.00 ml Sichuan peppercorns
  • 19.20 gm sea salt
  • 1 tsp dried chilli flakes
  • 65.00 gm cornflour
  • 82.50 ml plain flour
  • Vegetable oil, for deep-frying
  • 1.2kg skinless flathead fillets, cut into 5cm pieces
  • 250.00 ml fresh coriander leaves
  • 1 long red chilli, thinly sliced
  • 82.50 ml fried shallots
  • steamed jasmine rice, to serve
  • 86.63 gm soy sauce
  • 40.00 ml rice wine vinegar
  • 2 tsp sesame oil
  • 15.00 gm caster sugar
  • 4cm piece fresh ginger, peeled, grated
  • 3 green onions, finely chopped
Instructions:
  • Crush Sichuan peppercorns in a mortar and pestle until finely ground. Add salt and chili flakes, then combine well. Transfer the mixture to a large bowl and mix in the flours.
  • Prepare a flavorful Soy Ginger Dressing by mixing soy sauce, vinegar, sesame oil, sugar, ginger, onion, and 1 tablespoon of cold water in a bowl.
  • Heat oil until sizzling in a wok or deep saucepan. Coat fish in flour mixture, shaking off excess. Deep-fry fish in batches for 3 to 4 minutes until golden and cooked through. Drain on paper towel-lined plate.
  • Place the fish on a large platter and generously sprinkle with coriander, chili, and crispy fried shallots. Serve alongside steamed rice and a flavorful soy ginger dressing.

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