Crispy Sichuan fish with soy ginger dressing

Crispy Sichuan fish with soy ginger dressing


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. 1 tablespoon Sichuan peppercorns
  2. 2 tablespoons sea salt
  3. 1 teaspoon dried chilli flakes
  4. 1/2 cup cornflour
  5. 1/3 cup plain flour
  6. Vegetable oil, for deep-frying
  7. 1.2kg skinless flathead fillets, cut into 5cm pieces
  8. 1 cup fresh coriander leaves
  9. 1 long red chilli, thinly sliced
  10. 1/3 cup fried shallots
  11. steamed jasmine rice, to serve
  12. 1/3 cup soy sauce
  13. 2 tablespoons rice wine vinegar
  14. 2 teaspoons sesame oil
  15. 3 teaspoons caster sugar
  16. 4cm piece fresh ginger, peeled, grated
  17. 3 green onions, finely chopped

The instruction how to make Crispy Sichuan fish with soy ginger dressing

  1. 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.
  2. Make Soy ginger dressing Combine soy sauce, vinegar, sesame oil, sugar, ginger, onion and 1 tablespoon cold water in a bowl.
  3. 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.
  4. 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 dressing

calories: 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
calories: NutritionInformation

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