Ingredients for Szechuan Fish
- Red Snapper
- Green Onions
- 4 cloves garlic, minced
- Fish Stock
- Soy Sauce
- Rice Vinegar
- Ginger
- Sherry Wine
- Chili Pepper
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How to Make Szechuan Fish
- Prepare the marinade: In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice wine vinegar, 1 tbsp Sichuan peppercorns (crushed), 1 tbsp chili garlic sauce, 1 tsp ginger (minced), 1 clove garlic (minced), and 1 tsp sesame oil.
- Marinate the fish: Add 1 lb fish fillets (cod, tilapia, or your choice) to the marinade. Gently toss to coat and let it marinate for at least 15 minutes (or up to 30 minutes for maximum flavor).
- Stir-fry aromatics: Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 2 stalks green onions (sliced) and 2 cloves garlic (minced). Stir-fry for 30 seconds until fragrant.
- Sear the fish: Add the marinated fish fillets to the wok. Sear for 2-3 minutes per side, until lightly browned.
- Simmer in sauce: Pour the remaining marinade over the fish. Bring to a simmer, then reduce the heat to low, cover, and cook for 10-15 minutes, or until the fish is cooked through.
- Garnish and serve: Garnish with chopped green onions and serve immediately with steamed rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
2g
Fat
2g
Carbs
1g