Schezwan Fish Gravy
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
6 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Fish
- b.In a mixing bowl, combine the fish cubes, ginger garlic paste, 1 tbsp soy sauce, black pepper powder, and 0.5 tsp salt. Mix gently.
- c.Add 3 tbsp cornflour and 3 tbsp maida. Toss well to ensure each piece is evenly and lightly coated.
- d.Set aside to marinate for 15 minutes.
- 2
Step 2
- a.Prepare Vegetables & Slurry
- b.While the fish marinates, prepare your ingredients for the gravy. Finely chop the ginger and garlic, slit the green chilies, and cut the onion and capsicum into cubes.
- c.In a small bowl, whisk 1 tbsp of cornflour with 3 tbsp of cold water until smooth. This is your thickening slurry. Set aside.
- 3
Step 3
- a.Deep-Fry the Fish
- b.Heat 500 ml of oil in a deep pan or wok over medium-high heat. The oil is ready when a small piece of batter sizzles and floats to the top.
- c.Carefully slide the marinated fish pieces into the hot oil, one by one, in batches. Do not overcrowd the pan.
- d.Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy.
- e.Remove the fried fish with a slotted spoon and drain on a wire rack or a plate lined with paper towels.
- 4
Step 4
- a.Stir-Fry Aromatics & Vegetables
- b.In a separate large wok or pan, heat 2 tbsp of oil over high heat.
- c.Add the chopped ginger, garlic, and slit green chilies. Sauté for 30-45 seconds until fragrant.
- d.Add the cubed onion and capsicum. Stir-fry for 2-3 minutes. The vegetables should be slightly tender but still crunchy.
- 5
Step 5
- a.Create the Schezwan Gravy
- b.Reduce the heat to medium. Add the Schezwan sauce, remaining 1 tbsp soy sauce, tomato ketchup, rice vinegar, sugar, and remaining 0.25 tsp salt. Stir well to combine.
- c.Cook the sauces for 1 minute, stirring continuously.
- d.Pour in 1.5 cups of water and bring the mixture to a rolling boil.
- 6
Step 6
- a.Thicken, Combine, and Serve
- b.Give the cornflour slurry a quick stir, then slowly pour it into the boiling gravy while stirring continuously to prevent lumps.
- c.Simmer for 1-2 minutes until the gravy thickens to your desired consistency.
- d.Gently add the crispy fried fish pieces to the gravy. Toss carefully to coat the fish without breaking it. Simmer for just 1 minute.
- e.Garnish with chopped spring onion greens and serve immediately with steamed rice, fried rice, or hakka noodles.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy fish, double-fry it. Fry once until light golden, remove, and then fry again for a minute in very hot oil just before adding to the gravy.
- 2Always stir-fry vegetables on high heat to maintain their crunch and vibrant color.
- 3Ensure all your sauces and chopped vegetables are ready before you start cooking, as Indo-Chinese cooking is very fast-paced (mise en place).
- 4Add the fried fish to the gravy just before serving to prevent it from becoming soggy.
- 5You can adjust the consistency of the gravy by adding more or less cornflour slurry.
- 6For a deeper flavor, you can add a splash of rice wine or sherry to the gravy along with the other sauces.
Adapt it for your goals.
Protein Swap
Replace the fish with 500g of boneless chicken cubes or 400g of paneer cubes. The marination and frying process remains the same.
Make it DryMake it Dry
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.
Add More VeggiesAdd More Veggies
Incorporate other stir-fry friendly vegetables like broccoli florets, sliced carrots, or baby corn for added texture and nutrition.
Healthier VersionHealthier Version
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.
Why this is on our healthy list.
Rich in Lean Protein
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.
Source of Omega-3 Fatty Acids
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.
Contains Beneficial Aromatics
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.
Frequently asked questions
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.