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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.
For 4 servings
Marinate the Fish
Coat and Fry the Fish
Prepare the Szechuan Sauce
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.
This indo_chinese recipe takes 30 minutes to prepare and yields 4 servings. At 316.31 calories per serving with 25.67g of protein, it's a moderately challenging recipe perfect for appetizer or side or dinner.
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Stir-fry the Aromatics and Vegetables
Combine and Serve
Replace the fish with 250g of paneer cubes or firm tofu. Pan-fry the coated paneer/tofu until golden before adding it to the sauce.
Use 500g of boneless, skinless chicken breast or thigh, cut into 1-inch cubes. Follow the same marination and frying process.
For extra texture and flavor, toss in 1/4 cup of roasted peanuts or cashews along with the fried fish at the end.
Feel free to add other quick-cooking vegetables like sliced mushrooms, baby corn, or broccoli florets along with the onions and capsicum.
Fish is an excellent source of high-quality, easily digestible protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
Many types of white fish contain beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The capsaicin in red chilies and active compounds in ginger can provide a temporary boost to your metabolism, aiding in calorie burning.
A single serving of Dry Szechuan Fish contains approximately 320-380 calories. This is an estimate and can vary based on the type of fish used and the amount of oil absorbed during frying.
This dish has both healthy and less healthy aspects. The fish provides excellent lean protein and omega-3 fatty acids. However, the deep-frying process adds significant fat and calories, and the sauces contribute to a higher sodium content. It's best enjoyed in moderation as a treat.
Absolutely. To reduce the heat, use fewer dried red chilies or remove their seeds. You can also use a milder red chili sauce. To lessen the numbing effect, reduce the amount of Szechuan peppercorns.
A firm, white-fleshed fish is ideal as it holds its shape well during frying. Basa, tilapia, cod, or kingfish are excellent choices. Avoid delicate fish that might fall apart.
Yes, for a healthier alternative, you can air-fry the coated fish cubes at 200°C (400°F) for 10-12 minutes, or until golden and crispy. You can also bake them on a wire rack at 220°C (425°F) for 15-20 minutes. The texture will be slightly different but still delicious.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Be aware that the fish will lose its crispiness upon reheating. Reheat in a pan or in an air fryer to try and regain some of the texture.
This recipe goes great with these complete meals
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