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Crispy fried fish tossed in a fiery, tangy, and savory Schezwan sauce with colorful bell peppers and onions. This popular Indo-Chinese gravy dish is a restaurant-style favorite that's surprisingly easy to make at home and pairs perfectly with fried rice or noodles.
For 4 servings
Marinate the Fish
Prepare Vegetables & Slurry
Deep-Fry the Fish
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Crispy fried fish tossed in a fiery, tangy, and savory Schezwan sauce with colorful bell peppers and onions. This popular Indo-Chinese gravy dish is a restaurant-style favorite that's surprisingly easy to make at home and pairs perfectly with fried rice or noodles.
This indo_chinese recipe takes 40 minutes to prepare and yields 4 servings. At 372.72 calories per serving with 27.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Stir-Fry Aromatics & Vegetables
Create the Schezwan Gravy
Thicken, Combine, and Serve
Replace the fish with 500g of boneless chicken cubes or 400g of paneer cubes. The marination and frying process remains the same.
For a 'Schezwan Fish Dry' appetizer, reduce the water to just 1/4 cup and use only 1 tsp of cornflour for the slurry. This will create a thick sauce that just coats the fish.
Incorporate other stir-fry friendly vegetables like broccoli florets, sliced carrots, or baby corn for added texture and nutrition.
Instead of deep-frying, pan-fry the marinated fish with a little oil until cooked through and golden, or air-fry at 200°C (400°F) for 10-12 minutes.
Fish is an excellent source of high-quality, easily digestible protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Many types of fish used in this dish are good sources of Omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy cardiovascular system.
The use of ginger and garlic adds more than just flavor. They contain compounds like gingerol and allicin, which are known for their anti-inflammatory and antioxidant properties.
One serving of Schezwan Fish Gravy contains approximately 450-550 calories. The exact amount can vary depending on the type of fish used and the amount of oil absorbed during the frying process.
It can be considered moderately healthy. The fish is a great source of lean protein and omega-3 fatty acids. However, the dish is deep-fried and the sauces can be high in sodium and sugar, so it's best enjoyed in moderation. For a healthier option, pan-fry or air-fry the fish.
Absolutely! This recipe is very versatile. You can substitute the fish with boneless chicken cubes or paneer (Indian cottage cheese). The marination and cooking steps will be very similar. For paneer, be careful not to over-fry it to keep it soft.
To control the heat level, you can reduce the amount of Schezwan sauce, use a milder brand, or omit the green chilies. Adding a little extra tomato ketchup or a pinch more sugar can also help balance the spiciness.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that the crispy coating on the fish will soften. To reheat, gently warm it in a pan over low heat or in the microwave until heated through.