Szechuan-Style Sliced Fish Recipe

Name: Szechuan-Style Sliced Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound red snapper, whole fish fresh, or grouper; 1 teaspoon cornstarch; 1 each egg whites; 1 teaspoon peanut oil; 1 ounce tree ears; 1 large sweet red bell peppers; 2 ounces snow pea pods; 2 ounces water chestnuts; 1 inch ginger root peeled; 1 each scallions, spring or green onions; 1 teaspoon garlic minced; 2 tablespoons soy sauce, tamari; 1/2 cup chicken broth; 1/2 tablespoon sugar; 1/2 tablespoon vinegar; 1 tablespoon cornstarch; 1 tablespoon sherry; 2 cups peanut oil for frying

Servings: persons

1 pound red snapper, whole fish fresh, or grouper
1 teaspoon cornstarch
1 each egg whites
1 teaspoon peanut oil
1 ounce tree ears
1 large sweet red bell peppers
2 ounces snow pea pods
2 ounces water chestnuts
1 inch ginger root peeled
1 each scallions, spring or green onions
1 teaspoon garlic minced
2 tablespoons soy sauce, tamari
1/2 cup chicken broth
1/2 tablespoon sugar
1/2 tablespoon vinegar
1 tablespoon cornstarch
1 tablespoon sherry
2 cups peanut oil for frying

1
Slice the fish into pieces 13 in.
2
thick and 2 in.
3
square.
4
Combine the fish with the cornstarch, egg white, and 1 tsp.
5
peanut oil, and let stand for 20 minutes.
6
Cover the tree ears with warm water and let stand for 20 minutes.
7
Core and seed the red pepper and cut it into 1 in.
8
squares.
9
Snap the snow peas.
10
Rinse the water chestnuts.
11
Cut the ginger into thin slivers, the scallion, into thin slices, and finely chop the garlic.
12
Combine the ingredients for the sauce.
13
Heat the oil in a wok or frying pan Add the fish, piece by piece, and cook for 1 minute.
14
Transfer the fish with a slotted spoon to a strainer over a bowl to catch the oil.
15
Discard all but 1/4 cup oil from wok and heat it again.
16
Add the ginger, scallion, and garlic, and stir-fry over high heat for 10 seconds.
17
Add the pepper, water chestnuts, and pea pods, and stir-fry for 1 minute.
18
Add the tree ear and fish.
19
Thoroughly mix the sauce and add it to the wok.
20
Cook the fish, stirring gently, for 1 minute, or until the sauce thickens.

843

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 18 ingredients. The key ingredients include: 1 pound red snapper, whole fish fresh, or grouper, 1 teaspoon cornstarch, 1 each egg whites, 1 teaspoon peanut oil, and more.

Yes, Szechuan-Style Sliced Fish 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.

Szechuan-Style Sliced Fish

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