What can I substitute for dried red chilies?

Use 2-3 tablespoons of ready-made Schezwan sauce from a bottle, though the homemade paste gives a fresher, more authentic flavor.

How do I prevent the gravy from becoming too thick?

Add the cornflour slurry slowly and stop when the gravy reaches a coating consistency; add a splash of water if it becomes too thick.

Can I make this Schezwan fish gravy ahead of time?

You can prepare the gravy base up to a day in advance and refrigerate it; fry the fish and combine just before serving for best texture.

Which fish works best if I don't have basa or tilapia?

Any firm white fish like cod, halibut, or sea bass works well; avoid delicate fish like flounder that may fall apart easily.

Is this dish very spicy? Can I reduce the heat?

The heat comes from the 8 dried red chilies; reduce to 4-5 chilies or remove the seeds before soaking to make it milder.

Home / Recipes / indo_chinese / Schezwan Fish Gravy

indo_chineseMediumnon vegetariandairy freenut freelow carb

Schezwan Fish Gravy

RATING

4.6/5(103)

TASTE SCORE

9/10

Tender fish fillets simmered in a fiery, garlicky Schezwan gravy that brings the bold flavors of Indo-Chinese cuisine to your table. The sauce is built from scratch with red chilies, ginger, garlic, and a touch of tangy vinegar, coating each piece of fish beautifully. Ready in just over 30 minutes, it pairs perfectly with fried rice or plain steamed rice for a restaurant-style dinner at home.

PREP

15m

COOK

25m

SERVES

1 KATORI

278 cal

SERVINGS

METHOD · 7 STEPS

prep · ~20 min
Soak the red chilies and marinate the fish.
1.Soak dried red chilies in warm water for 20 minutes until soft.
2.Pat fish pieces dry and place in a mixing bowl.
3.Season fish with a pinch of salt, black pepper, and 2 tbsp corn flour. Toss gently to coat.
prep · ~2 min
Make the Schezwan paste.
1.Drain soaked chilies and transfer to a blender.
2.Add garlic and ginger to the blender.
3.Grind to a smooth paste using 2-3 tbsp of water. Set aside.
TIPThe paste should be smooth and vibrant red. Soaking the chilies properly ensures a velvety texture.
fry · ~8 min
Shallow fry the fish.
1.Heat 2 tbsp oil in a frying pan over medium heat.
2.Place corn-flour coated fish pieces in the pan without overcrowding.
3.Fry for 2-3 minutes per side until lightly golden and just cooked. Remove and set aside.
TIPDo not move the fish around too much or it may break. Let it develop a light crust before flipping.
saute · ~9 min
Build the gravy base.
1.In the same pan, add remaining 1 tbsp oil over medium-high heat.
2.Add chopped onions and sauté until translucent (3-4 minutes).
3.Add diced bell pepper and stir-fry for 2 minutes until slightly softened but still crunchy.
4.Add the Schezwan paste and sauté for 2 minutes until oil starts to separate from the paste.
TIPStir continuously when cooking the paste to prevent burning. The aroma will be intense and slightly smoky.
simmer · ~5 min
Simmer the gravy.
1.Pour in 1 cup water and stir well.
2.Add soy sauce, vinegar, tomato sauce, and a pinch of salt. Mix thoroughly.
3.Bring the gravy to a gentle boil, then reduce heat to low.
4.Simmer for 5 minutes to allow flavors to meld.
TIPTaste the gravy at this stage and adjust seasoning if needed. The flavors should be bold, spicy, and tangy.
mix · ~4 min
Thicken the gravy and add the fish.
1.Mix 1 tbsp corn flour with 3 tbsp water to make a smooth slurry.
2.Slowly pour the slurry into the simmering gravy, stirring continuously to avoid lumps.
3.Gently slide the fried fish pieces into the gravy.
4.Simmer for 3-4 more minutes until the gravy thickens and coats the fish.
TIPHandle the fish gently in the gravy. A soft spatula or spoon works best to coat the pieces without breaking them.
garnish
Garnish with spring onions and serve hot.
Transfer the Schezwan Fish Gravy to a serving bowl, scatter fresh spring onion greens on top, and serve immediately with steamed rice or fried rice.
TIPServe right away while the gravy is hot and the flavors are at their peak.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak dried red chilies in warm water until completely softened for a smooth paste.
2
Pat fish fillets dry before marinating so the cornflour coating sticks well.
3
Shallow-fry fish in a single layer without overcrowding to achieve a light golden crust.
4
Stir the Schezwan paste continuously while sautéing to prevent it from burning.
5
Use a gentle hand when adding fried fish to the gravy so the pieces remain intact.
6
Make the cornflour slurry just before adding to avoid lumps in the gravy.

RECIPE VARIATIONS