Sichuan pepper adds a distinctive lemon-pepper flavour. You can adjust the heat by adding more or less chilli and chilli flakes.
The ingredient of Crispy Sichuan fish with soy ginger dressing
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons sea salt
- 1 teaspoon dried chilli flakes
- 1/2 cup cornflour
- 1/3 cup plain flour
- Vegetable oil, for deep-frying
- 1.2kg skinless flathead fillets, cut into 5cm pieces
- 1 cup fresh coriander leaves
- 1 long red chilli, thinly sliced
- 1/3 cup fried shallots
- steamed jasmine rice, to serve
- 1/3 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 3 teaspoons caster sugar
- 4cm piece fresh ginger, peeled, grated
- 3 green onions, finely chopped
The instruction how to make Crispy Sichuan fish with soy ginger dressing
- Place Sichuan peppercorns in a mortar and pestle. Pound until finely crushed. Add salt and chilli flakes. Pound until well combined. Place mixture in a large bowl. Stir in flours.
- Make Soy ginger dressing Combine soy sauce, vinegar, sesame oil, sugar, ginger, onion and 1 tablespoon cold water in a bowl.
- Heat oil in a wok or deep saucepan over medium-high heat. Oil is hot enough when a piece of bread dropped in oil sizzles. Coat fish in flour mixture, shaking off excess flour. Deep-fry fish, in batches, for 3 to 4 minutes or until golden and cooked through. Drain on a large plate lined with paper towel.
- Place fish on a large platter. Sprinkle with coriander, chilli and fried shallots. Serve with steamed rice and Soy ginger dressing.
Nutritions of Crispy Sichuan fish with soy ginger dressingcalories: 390.048 calories
calories: 7.9 grams fat
calories: 1.5 grams saturated fat
calories: 41.2 grams carbohydrates
calories: 36.4 grams protein
calories: 86 milligrams cholesterol
calories: 2783 milligrams sodium