Sichuan Peppercorn Fish With Carrot Crisps Recipe

Name: Sichuan Peppercorn Fish With Carrot Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil, plus extra, to deep-fry; 1 tbsp sichuan peppercorns, lightly crushed; 1 lb firm white fish, cubed; 4 cloves garlic, finely chopped; 2 tbsp soy sauce; 1 tbsp thick sweet soy sauce; 1 tsp chili sauce; 1 tbsp orange juice; 1/2 None Chinese cabbage, shredded; 3 None spring onions, finely sliced; 1 None long red chili, sliced lengthwise, seeded; 3 None carrots, sliced into thin strips; 10 oz udon noodles, cooked

Servings: persons

2 tbsp vegetable oil, plus extra, to deep-fry
1 tbsp sichuan peppercorns, lightly crushed
1 lb firm white fish, cubed
4 cloves garlic, finely chopped
2 tbsp soy sauce
1 tbsp thick sweet soy sauce
1 tsp chili sauce
1 tbsp orange juice
1/2 None Chinese cabbage, shredded
3 None spring onions, finely sliced
1 None long red chili, sliced lengthwise, seeded
3 None carrots, sliced into thin strips
10 oz udon noodles, cooked

1
Heat oil in a wok or large frying pan over high heat. Stir-fry peppercorns for 1 min, until fragrant. Add fish and garlic. Stir-fry for 2-3 mins. Add soy sauce, sweet soy sauce, chili sauce and orange juice. Bring to a boil. Add cabbage, spring onions and chili and stir-fry for 1-2 mins, until cabbage wilts and fish is cooked through.
2
Meanwhile, to make the carrot crisps, heat vegetable oil in a wok or saucepan. Working in batches, fry carrot strips for around 1-2 mins, until lightly browned and crisp. Remove with a slotted spoon and drain on paper towels. Season.
3
Serve sichuan peppercorn fish on a bed of udon noodles. Garnish with carrot crisps.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 tbsp vegetable oil, plus extra, to deep-fry, 1 tbsp sichuan peppercorns, lightly crushed, 1 lb firm white fish, cubed, 4 cloves garlic, finely chopped, and more.

Yes, Sichuan Peppercorn Fish With Carrot Crisps 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.

Sichuan Peppercorn Fish With Carrot Crisps

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