This Szechuan-style sliced fish delivers a perfect balance of tender protein and crisp textures. The fish is velvety from a cornstarch marinade and flash-fried to perfection before being tossed with crunchy water chestnuts, snow peas, and earthy tree ear mushrooms. The savory-sweet sauce, infused with ginger, garlic, and a hint of sherry, coats every bite beautifully. It&# 226;ÂÂs a vibrant, restaurant-quality dish that comes together quickly, making it ideal for weeknight dinners or entertaining. Serve over steamed rice for a complete meal.
Szechuan-Style Sliced Fish
Description
This Szechuan-style sliced fish delivers a perfect balance of tender protein and crisp textures. The fish is velvety from a cornstarch marinade and flash-fried to perfection before being tossed with crunchy water chestnuts, snow peas, and earthy tree ear mushrooms. The savory-sweet sauce, infused with ginger, garlic, and a hint of sherry, coats every bite beautifully. It&# 226;ÂÂs a vibrant, restaurant-quality dish that comes together quickly, making it ideal for weeknight dinners or entertaining. Serve over steamed rice for a complete meal.Ingredients
Directions
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Slice the fish into pieces 1/3 inch thick and 2 inches square.
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Combine the fish with 1 tsp cornstarch, 1 egg white, and 1 tsp peanut oil, then let stand for 20 minutes.
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Cover dried tree ears with warm water and let stand for 20 minutes to rehydrate.
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Core and seed the red bell pepper, then cut it into 1-inch squares.
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Snap the ends off the snow peas.
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Rinse the water chestnuts.
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Cut the ginger into thin slivers, slice the scallion thinly, and finely chop the garlic.
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Combine soy sauce, chicken broth, sugar, vinegar, 1 tbsp cornstarch, and sherry to make the sauce.
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Heat 2 cups of peanut oil in a wok or frying pan until very hot.
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Add the fish pieces one by one and cook for 1 minute.
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Transfer the fish with a slotted spoon to a strainer over a bowl to drain excess oil.
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Discard all but 1/4 cup of oil from the wok and heat it again.
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Add the ginger, scallion, and garlic, and stir-fry over high heat for 10 seconds.
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Add the red pepper, water chestnuts, and snow peas, and stir-fry for 1 minute.
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Add the drained tree ears and the fried fish to the wok.
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Thoroughly mix the sauce and add it to the wok.
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Cook the fish, stirring gently, for 1 minute or until the sauce thickens.
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.
Note
Tree ears (also known as cloud ears or jelly mushrooms) are a slippery black fungus with very little flavor but a prized crisp texture. They are available dried at Asian markets and keep indefinitely. Soak in warm water for 20 minutes before using.
If fresh red snapper is unavailable, grouper or another firm white fish works well. For a vegan version, substitute the fish with firm tofu and omit the egg white marinade.
Ensure the oil is very hot before adding the fish to prevent sticking and ensure a quick, crisp sear.
