Crispy fried fish cubes tossed in a fiery, numbing Szechuan sauce with crunchy bell peppers and onions. A perfect Indo-Chinese appetizer that's bursting with bold flavors and ready in under 30 minutes.
Prep15 min
Cook15 min
Servings4
Serving size: 1 serving
325cal
26gprotein
21gcarbs
15g
Ingredients
500 g Firm White Fish Fillets (cut into 1-inch cubes; basa, tilapia, or cod work well)
A quick and satisfying Indo-Chinese classic! Fluffy scrambled eggs tossed with day-old rice, crisp vegetables, and savory sauces. Perfect for a weeknight dinner, this dish comes together in under 20 minutes and is a fantastic way to use up leftover rice.
Crispy Szechuan fish with aromatic egg fried rice – a perfectly spiced and protein-packed lunch!
This indo_chinese dish is perfect for lunch. With 1188.05 calories and 45.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp Garlic (finely chopped)
5 pcs Dried Red Chilies (broken in half)
1 tsp Szechuan Peppercorns (lightly crushed)
1 pcs Onion (medium, cut into 1-inch cubes)
1 pcs Capsicum (medium, cut into 1-inch cubes)
1 tbsp Red Chili Sauce
1 tbsp Szechuan Sauce
1 tsp Rice Vinegar
0.5 tsp Sugar
0.25 cup Spring Onion Greens (chopped, for garnish)
2 tbsp Water (for cornflour slurry)
Instructions
1
Marinate the Fish
In a mixing bowl, combine the fish cubes, ginger-garlic paste, 1 tbsp soy sauce, black pepper powder, 0.5 tsp salt, and the lightly beaten egg white.
Mix gently until the fish is evenly coated.
Let it marinate for at least 15 minutes.
2
Coat and Fry the Fish
Add 4 tbsp of cornflour to the marinated fish and toss well to ensure each piece is fully coated.
Heat 2 cups of oil in a wok or deep pan over medium-high heat. The oil is ready when a small piece of batter sizzles and floats to the top.
Carefully slide the fish cubes into the hot oil in batches, avoiding overcrowding the pan.
Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy.
Use a slotted spoon to remove the fried fish and place them on a wire rack or paper towel-lined plate to drain excess oil. Set aside.
3
Prepare the Szechuan Sauce
In a small bowl, whisk together the remaining 2 tbsp soy sauce, red chili sauce, Szechuan sauce, rice vinegar, sugar, and the remaining 0.25 tsp salt. Set aside.
In another small bowl, mix 0.5 tbsp cornflour with 2 tbsp of water to create a smooth slurry.
4
Stir-fry the Aromatics and Vegetables
Place a clean wok or large skillet over high heat and add 2 tbsp of oil.
Once the oil is shimmering, add the chopped ginger, garlic, broken dried red chilies, and crushed Szechuan peppercorns. Stir-fry for 30-45 seconds until fragrant.
Add the cubed onion and capsicum. Continue to stir-fry on high heat for 2-3 minutes until they are crisp-tender.
5
Combine and Serve
Pour the prepared sauce mixture into the wok and bring it to a vigorous simmer.
Give the cornflour slurry a quick stir and pour it into the wok, stirring constantly. Cook for about 1 minute until the sauce thickens slightly.
Turn off the heat. Immediately add the crispy fried fish and half of the chopped spring onions to the wok.
Toss everything gently but quickly to coat the fish evenly without breaking it.
Transfer to a serving platter, garnish with the remaining spring onions, and serve immediately.
863cal
20gprotein
157gcarbs
15gfat
Ingredients
4 cup Basmati Rice (cooked and chilled, preferably day-old)
3 pcs Egg (large)
3 tbsp Vegetable Oil (or any neutral high-smoke point oil)
5 cloves Garlic (finely minced)
1 inch Ginger (finely minced)
2 pcs Green Chilli (finely chopped, adjust to taste)
1 pcs Carrot (medium, finely diced)
0.25 cup French Beans (finely chopped)
1 pcs Capsicum (small, finely diced (any color))
0.25 cup Spring Onion Whites (chopped)
0.25 cup Spring Onion Greens (chopped, for garnish)
2 tbsp Soy Sauce (naturally brewed)
1 tbsp Red Chilli Sauce (or sriracha)
1 tsp White Vinegar (or rice vinegar)
0.5 tsp Black Pepper Powder (freshly ground)
1 tsp Salt (adjust to taste, as soy sauce is salty)
Instructions
1
Prep Vegetables and Eggs
Ensure all vegetables are washed, finely chopped, and ready to go. The cooking process is very fast.
In a small bowl, whisk the 3 large eggs with a pinch of salt and pepper until lightly frothy.
2
Scramble the Eggs
Heat 1 tablespoon of oil in a wok or large, heavy-bottomed pan over medium-high heat.
Pour in the whisked eggs. Let them set for a few seconds, then gently scramble for 1-2 minutes until they are just cooked but still soft and moist.
Immediately remove the scrambled eggs from the wok and set them aside on a plate.
3
Sauté Aromatics and Vegetables
Add the remaining 2 tablespoons of oil to the same wok and increase the heat to high. Wait for the oil to shimmer.
Add the minced garlic, ginger, green chillies, and chopped spring onion whites. Stir-fry for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced carrot, french beans, and capsicum. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be tender but still have a crisp bite.
