Best Szechuan Fish Recipes

SZECHUAN FISH

Szechuan Fish image

Very tasty easy dish. You can use other seafood in this same sauce just be careful if you are doing prawn, that you don't over cook them. Marinate them in the sauce, remove and cook in the wok for 3 minutes,remove from wok, cook sauce and put the prawns in for about 1 more minute

Provided by Bergy

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb red snapper (or other firm white fish) or 1 lb cod, cut onto 1 1/2" pieces (or other firm white fish)
2 green onions, chopped
3 cloves garlic, minced
1 cup fish stock (or use chicken stock)
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon ginger, grated
1 tablespoon sherry wine
1/2 teaspoon chili pepper, crushed

Steps:

In a wok brown the fish on all sides with the green onion& garlic.
Combine remaining ingredients and pour over the fish.
Cover& cook on low heat for 20 minutes.

Nutrition Facts : Calories 157.7, Fat 2.1, SaturatedFat 0.5, Cholesterol 42.6, Sodium 920.7, Carbohydrate 3.5, Fiber 0.5, Sugar 0.6, Protein 26.5

SZECHUAN FISH NOODLES

Szechuan Fish Noodles image

This recipe is by Peter Evans from Short Orders. I haven't tried this yet but it sounds really tasty so wanted to share.

Provided by Jewelies

Categories Szechuan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

250 g white fish fillets (Snapper Or Blue Eye)
2 teaspoons cornflour
1 egg white
2 tablespoons Chinese wine (Shaohsing)
100 g water chestnuts (Finely Chopped)
50 g bamboo shoots (Cut Into Matchsticks)
2 spring greens (Green Part Only)
1 garlic clove (Chopped)
1 tablespoon freshly grated gingerroot
1 tablespoon chili bean paste (From Asian Deli's)
1 tablespoon dark soy sauce
1 cup chicken stock
400 g fresh egg noodles

Steps:

Cut fish into bite size pieces and mix with the cornflour, egg white and 1 tablespoon rice wine.
Heat 2 tablespoons oil in a hot wok and stir fry fish for 1 minute.
Pour in any remaining marinade and remaining rice wine.
Add water chestnuts and bamboo shoots and stir-fry for a further 30 seconds.
Remove the fish mixture, give the wok a quick wipe, then heat the remaining 1 tablespoon oil and stir fry spring onion, garlic and finger for 20 seconds.
Add bean paste, soy sauce and chicken stock, cook stirring, for 1 minute, then return fish mixture to the pan.
Meanwhile cook the egg noodles in a pot of boiling water for 1 minute, drain well, add noodles to the wok and toss well and heat through.
Serve on a warmed serving platter or in Chinese bowls.

Nutrition Facts : Calories 119.2, Fat 1.7, SaturatedFat 0.4, Cholesterol 43.7, Sodium 400.2, Carbohydrate 10.5, Fiber 1.2, Sugar 2.7, Protein 15.2

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