Sichuan Fish in Hot Oil

Sichuan Fish in Hot Oil is a fiery and aromatic seafood dish that combines tender fish fillets with a rich, spicy oil infused with fragrant spices. This dish offers a delightful balance of heat and flavor, perfect for those who enjoy bold Chinese cuisine.

Ingredients

• White fish fillets (e.g., tilapia or cod) - 300 grams
• Cornstarch - 50 grams
• Vegetable oil - 200 ml
• Sichuan peppercorns - 1 teaspoon
• Dried red chilies - 10 pieces
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Soy sauce - 2 tablespoons
• Rice vinegar - 1 tablespoon
• Green onions - 2 stalks, chopped
• Salt - to taste
• Sugar - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. 1. Cut the fish fillets into bite-sized pieces and season with salt and a sprinkle of cornstarch. Let them marinate for about 10 minutes.
2. 2. In a deep pan or wok, heat the vegetable oil over medium-high heat until shimmering.
3. 3. Add the Sichuan peppercorns and dried red chilies to the hot oil, frying them for about 1-2 minutes until fragrant.
4. 4. Carefully add the minced garlic and ginger to the oil and stir-fry for another 30 seconds, being careful not to burn them.
5. 5. Gently add the marinated fish pieces into the oil and cook for about 5-7 minutes, turning occasionally until the fish is cooked through and golden.
6. 6. In a small bowl, mix together soy sauce, rice vinegar, sugar, and sesame oil to create a sauce.
7. 7. Once the fish is cooked, pour the sauce over the fish and stir to coat well.
8. 8. Remove from heat and sprinkle with chopped green onions before serving hot.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 75 mg
• Total Fat: 35 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Water: 0.2 L

Health Benefits

• High in protein from fish, promoting muscle health.
• Contains omega-3 fatty acids beneficial for heart health.

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