Crispy Sichuan fish with soy ginger dressing

Recipes / Fish

Sichuan pepper adds a distinctive lemon-pepper flavour. You can adjust the heat by adding more or less chilli and chilli flakes.

Recipe «Crispy Sichuan fish with soy ginger dressing» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp Sichuan peppercorns, 2 tbsp sea salt, 1 tsp 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 tbsp rice wine vinegar, 2 tsp sesame oil, 3 tsp caster sugar, 4cm piece fresh ginger, peeled, grated.

Ingredients:

  • 1 tbsp Sichuan peppercorns 
  • 2 tbsp sea salt 
  • 1 tsp 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 tbsp rice wine vinegar 
  • 2 tsp sesame oil 
  • 3 tsp caster sugar 
  • 4cm piece fresh ginger, peeled, grated 
  • 3 green onions, finely chopped 

Instructions

  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.