Szechuan-Style Sliced Fish B1

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Servings: 6 Difficulty: Advanced
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Silky fish slices stir-fried with crisp vegetables in a savory Szechuan sauce
Szechuan-Style Sliced Fish B1 recipe image
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Szechuan-Style Sliced Fish B1

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 441.5

Description

This classic Chinese dish features tender slices of fresh red snapper, velvety-coated and quickly stir-fried to maintain a silky texture. The fish is paired with crunchy snow peas, crisp water chestnuts, and chewy wood ear mushrooms, all tossed in a balanced sauce of soy, sherry, and vinegar. It offers a beautiful contrast of textures and mild, savory flavors with a hint of aromatic ginger and garlic. Perfect for a quick weeknight dinner or an impressive yet manageable meal for guests, this recipe brings authentic home-style Chinese cooking to your table without requiring complex techniques or hard-to-find ingredients.

Ingredients

Directions

  1. Slice the fish into pieces 1/3 inch thick and 2 inches square.
  2. Combine the fish with 1 tsp cornstarch, 1 egg white, and 1 tsp peanut oil, then let stand for 20 minutes.
  3. Cover dried tree ears (wood ear mushrooms) with warm water and let stand for 20 minutes to rehydrate.
  4. Core and seed the red bell pepper, then cut it into 1-inch squares.
  5. Snap the tough ends off the snow peas.
  6. Rinse the water chestnuts.
  7. Cut the ginger into thin slivers, slice the scallion thinly, and finely chop the garlic.
  8. Combine soy sauce, chicken broth, sugar, vinegar, 1 tbsp cornstarch, and sherry in a small bowl to make the sauce.
  9. Heat 2 cups of peanut oil in a wok or deep frying pan until very hot.
  10. Add the fish pieces one by one and fry for 1 minute until just cooked through.
  11. Transfer the fried fish to a strainer over a bowl to drain excess oil.
  12. Discard all but 1/4 cup of oil from the wok and heat it again over high heat.
  13. Add the ginger, scallion, and garlic, and stir-fry for 10 seconds until fragrant.
  14. Add the red pepper, water chestnuts, snow peas, and drained tree ears, and stir-fry for 1 minute.
  15. Add the fried fish back into the wok.
  16. Stir the sauce mixture thoroughly (as cornstarch settles) and pour it into the wok.
  17. Cook, stirring gently, for 1 minute or until the sauce thickens and coats the ingredients.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 441.5kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 113.5g38%
Dietary Fiber 0.0g0%
Sugars 113.5g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: szechuan, fish, snapper, stir-fry, chinese, seafood, wood ear mushrooms, velveting, dinner, quick, easy, vegetables, soy sauce, ginger, garlic, wok, healthy, protein, asian, home cooking
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