Kung Pao Fish With Dried Chilies And Sichuan Pepper

Name: Kung Pao Fish With Dried Chilies And Sichuan Peppercorns Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound firm white-fleshed fish fillets, such as catfish or tilapia, cut into 1-inch pieces; 1 tablespoon egg white, lightly beaten; 1 teaspoon soy sauce; 1/4 teaspoon ground white pepper; 2 tablespoons cornstarch; 1 tablespoon; (see note); 2 teaspoons rice vinegar; 1 tablespoon soy sauce; 2 teaspoons sugar; 3 tablespoons water; 1 teaspoon cornstarch; 2 cups plus 1 tablespoon peanut or vegetable oil, divided; 4 scallions, cut into 1-inch pieces on the bias; 10 to 15 hot Chinese dry chili peppers, halved; 4 medium cloves garlic, finely minced; 2 teaspoons Sichuan peppercorn; 1/4 cup roasted-garlic-flavored peanuts or regular roasted peanuts

Servings: persons

1 pound firm white-fleshed fish fillets, such as catfish or tilapia, cut into 1-inch pieces
1 tablespoon egg white, lightly beaten
1 teaspoon soy sauce
1/4 teaspoon ground white pepper
2 tablespoons cornstarch
1 tablespoon
(see note)
2 teaspoons rice vinegar
1 tablespoon soy sauce
2 teaspoons sugar
3 tablespoons water
1 teaspoon cornstarch
2 cups plus 1 tablespoon peanut or vegetable oil, divided
4 scallions, cut into 1-inch pieces on the bias
10 to 15 hot Chinese dry chili peppers, halved
4 medium cloves garlic, finely minced
2 teaspoons Sichuan peppercorn
1/4 cup roasted-garlic-flavored peanuts or regular roasted peanuts

1
Place fish in a large bowl. Add remaining marinade ingredients and, using your hands, gently mix until fish is evenly coated. Let stand 15 minutes.
2
In a bowl, thoroughly mix together all sauce ingredients and set aside.
3
In a wok, heat 2 cups oil to 300u00b0F. Working in 3 batches, carefully add fish and fry, gently moving fish around to ensure none sticks to the wok and turning once, until fish is golden, about 1 to 2 minutes per side. Using spider, transfer fish to paper-towel-lined plates to drain. Repeat with remaining fish.
4
To clean and prepare the wok for stir-frying, carefully pour out frying oil and add a few cups of water to the wok. Bring to a simmer while scraping down the wok with a metal spatula. Discard water out and wipe out wok with a paper towel, making sure the cooking surface of the wok is completely dry before proceeding.
5
Heat remaining 1 tablespoon oil in the wok over high heat until lightly smoking. Add scallion, dried chili peppers, garlic, and Sichuan peppercorns, and stir-fry until fragrant and garlic is lightly golden, about 30 seconds. Add the sauce and mix well (the sauce should thicken almost immediately). Carefully add fried fish and gently toss with sauce to combine. Transfer Kung Pao fish to plate, sprinkle with peanuts, and serve immediately.

1361

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 pound firm white-fleshed fish fillets, such as catfish or tilapia, cut into 1-inch pieces, 1 tablespoon egg white, lightly beaten, 1 teaspoon soy sauce, 1/4 teaspoon ground white pepper, and more.

Yes, Kung Pao Fish With Dried Chilies And Sichuan Peppercorns Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kung Pao Fish With Dried Chilies And Sichuan Peppercorns Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions