Dry Szechuan Fish
Crisp fish pieces tossed in a fiery Indo-Chinese Szechuan-style sauce with garlic, ginger, dried red chilies, and bell peppers. It is bold, savory, slightly tangy, and perfect as a small main or starter with rice or noodles.
For 16 servings
- prep · ~10 min
Marinate the fish pieces.
1.Pat the fish dry well so the coating sticks properly.2.Mix the fish with 0.25 tsp salt, black pepper, egg white, all-purpose flour, and 2 tbsp cornflour.3.Coat each piece evenly and rest for 10 minutes.TIPKeep the coating light. A heavy batter will make the dish bready instead of crisp. - fry · ~8 min
Fry the fish until crisp.
1.Heat oil for frying over medium heat until moderately hot.2.Slide in the fish pieces in batches without crowding the pan.3.Fry until lightly golden and cooked through, 3 to 4 minutes per batch.4.Lift out and drain the fish well.TIPFry on medium heat so the coating crisps up without overcooking the fish inside. - saute · ~4 min
Cook the aromatics and vegetables.
1.Heat 1 tbsp oil in a wok or wide pan over high heat.2.Add ginger, garlic, green chili, dried red chili, and spring onion whites.3.Stir-fry for 30 seconds until fragrant.4.Add onion and bell pepper, then toss on high heat for 2 to 3 minutes. - mix · ~2 min
Make the dry Szechuan-style sauce.
1.Add soy sauce, vinegar, red chili sauce, tomato ketchup, sugar, and the remaining 0.25 tsp salt.2.Mix the remaining 2 tbsp cornflour with water in a small bowl.3.Pour the cornflour slurry into the wok and toss quickly.4.Cook for 30 to 60 seconds until the sauce turns glossy and lightly coats the vegetables.TIPThe sauce should stay thick and clingy, not watery. Cook just until it coats the pan. - assemble · ~2 min
Toss the fish in the sauce.
Add the fried fish to the wok and toss gently for 1 to 2 minutes until every piece is coated well and the dish looks dry, glossy, and spicy.
TIPToss gently with a flat spatula so the fish stays whole and crisp. - garnish
Finish with spring onion greens.
- serve
Serve hot right away.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the fish very dry before marinating, or the light flour-cornflour coating will slide off in the oil.
- 2Use a firm fish like basa, cod, halibut, or tilapia cut to equal size so all 16 pieces cook evenly.
- 3Fry in batches and keep the oil at medium heat; overcrowding drops the temperature and makes the coating soggy.
- 4Let the fried fish drain on a rack instead of paper if possible, so steam does not soften the crust.
- 5Keep the onion and bell pepper slightly crisp; overcooking them makes the final dry-style toss feel wet and limp.
- 6Stir the cornflour slurry just before pouring, because the starch settles quickly at the bottom.
- 7Add the fish only after the sauce turns glossy and thick, then toss briefly so it stays crisp and does not break.
Adapt it for your goals.
Air-fryer
Brush or spray the coated fish with oil and air-fry until crisp for a lighter version with less deep frying.
extra spicyExtra-spicy
Add more dried red chilies and an extra spoon of Szechuan-style chili sauce for a fierier starter.
prawnPrawn
Swap the fish for large prawns; they cook quickly and pair especially well with the dry, spicy sauce.
boneless chickenBoneless-chicken
Use small chicken thigh pieces instead of fish if you want a heartier appetizer with the same Indo-Chinese flavors.
Why this is on our healthy list.
Good Source of Protein
The boneless fish and egg white provide satisfying protein, making the dish more filling than vegetable-only starters.
Includes Aromatic Spices
Ginger, garlic, green chili, and dried red chili add bold flavor so the dish tastes intense without needing a large amount of sauce.
Vegetable Crunch
Onion, bell pepper, and spring onion add texture and plant compounds that round out the fried fish.
Frequently asked questions
Choose a firm, boneless white fish that holds its shape when fried and tossed, such as basa, cod, tilapia, or halibut.
