Szechuan Pickled Fish Recipe

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Szechuan Pickled Fish Recipe

This Chinese Szechuan Pickled Fish Recipe is an authentic traditional Szechuan dish that is often served in China restaurants. It is easy, quick and satisfying. It’s usually fish fillet but to make life simple, I use whole red snapper fish. 

This hot and sour Szechuan Pickled Fish is a great dinner dish that you will find really comforting and satisfying on a chilly day.


Marinade

2 red snapper fish or sliced fish fillet

1 egg white

1/4 teaspoon white pepper

1/8 teaspoon salt

1 tablespoon potato starch


Cook

2 chilli peppers, dried

3 green onions, chopped

2 cloves of garlic, halved

1 slice ginger

1 tbsp doubanjiang 

½ pack Szechuan pickled mustard greens, sliced

1 tablespoon Shaoxing wine

3 to 4 cups chicken stock

2 teaspoons sugar

1/2 teaspoon salt or to taste 

1/4 teaspoon white pepper powder

2 tbsp peanut oil

1 teaspoon Szechuan peppercorn


Directions 

  1. Combine fish, white pepper, salt, egg white, and cornstarch in a bowl. Gently mix the ingredients by hand until the fish is evenly coated with a thin layer of starch. Let marinate for 10 to 20 minutes.

  2. Heat vegetable oil in a deep skillet (or a wok) over medium heat until warm. Add green onion, garlic, ginger, and chilli pepper. When it starts to sizzle, turn to medium-low heat. Cook for 1 to 2 minutes.

  3. Add doubanjiang. Stir and cook until the herbs are evenly coated.

  4. Add Szechuan pickles. Cook and stir for 7 to 8 minutes. Add Shaoxing wine to deglaze the pan. Quickly stir a few times.

  5. Add chicken stock. Cook over medium heat until boiling.

  6. Add fish. Cook until boiling. Turn to medium-low heat and let the broth boil for 15 to 20 minutes.

  7. Season with salt and pepper to taste. 

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