Sichuan Spicy Dry-fried Fish Fillets

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1½ lb Fish filets, mild

1 tbsp Chinese cooking wine

1 tbsp Soy sauce

1 pinch Salt

½ tsp Sugar

½ inch Ginger, peeled and shredded

½ cup Cornstarch

¼ cup Peanut oil

6 whole Dried chili peppers, cut diagonally in 3 pieces each. (to reduce heat, discard seeds and ribs)

2 tbsp Garlic, minced

1 tsp Ginger, finely chopped

1 tsp Fermented black beans

1 tsp Cornstarch mixed with 2 tbsp water

1 tbsp Soy sauce

1 tsp Chinkiang vinegar

2 tsp Rice wine

½ tsp Sugar

½ tsp Salt

½ tsp Black pepper

4 tbsp Peanut oil

Directions

Prep

Cut fish filets to make ½-inch thick by 1½-2-inch wide slices. Combine seasonings in a small bowl or cup. In a slightly larger bowl, combine soy sauce, salt, sugar, shredded ginger, black pepper, vinegar, and rice wine. Gently stir in fish slices and let marinate for 10 minutes.Place cornstarch in a plastic freezer bag. Remove fish slices from marinade, seal, and shake to be sure all the fish slices are covered. Leave in bag for another 5-10 minutes.

Shallow Fry Fish

Heat ¼ cup oil in a wok over medium-high heat. When smoking, add half the fish and fry until crispy and golden brown on both sides. Drain on paper towels and repeat with remaining fish. Pour out oil.

Stir-fry

Add 4 tbsp oil in the wok over medium-high heat. and once smoking hot, add the red chili peppers and cook until they begin to char and are almost black. Quickly stir in the scallion, ginger, garlic, and black beans.Return the fish to the wok and add the seasoning, after stirring to combine, around the sides of the wok. Quickly mix everything together, remove to a serving dish, and serve hot.

Nutrition

• Calories: 494 kcal
• Total Fat: 31 g
• Saturated Fat: 6 g
• Unsaturated Fat: 23 g
• Cholesterol: 85 mg
• Sodium: 894 mg
• Total Carbohydrate: 18 g
• Dietary Fiber: 0.5 g
• Total Sugars: 1 g
• Protein: 36 g