Szechuan Style Fried Fish with Vegetables
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish, firm meat your choice
- 2 carrot (s)
- 1 onion (s), red
- 2 red pepper (s)
- 1 handful Mu-Err mushrooms
- Oil (peanut oil)
- Oil (sesame oil from roasted sesame seeds)
- 2 tablespoon ginger, finely diced
- 2 tablespoon garlic, finely diced
- 1 teaspoon pepper (Szechuan pepper), freshly ground
- 3 tablespoon rice wine (Shao Xing)
- 3 tablespoon soy sauce, dark
- 3 tablespoon soy sauce, light
- 1 teaspoon chilli sauce, hot
- 200 ml chicken broth or vegetable broth
- 200 ml water
- 1 teaspoon sauce, sweet
- 2 teaspoons sugar
- 2 teaspoons cornstarch (tapioca starch) to set
- 1 cup flour (tempura batter mix)
- 1 cup water
- Oil for deep-frying (peanut oil)
Print Recipe
Pin Recipe Instructions
- For the sauce:
- Heat sesame and peanut oil in a 50:50 ratio in a saucepan. Sweat the ginger and garlic in it, add the Szechuan pepper and stir briefly.
- Deglaze with rice wine and add the light and dark soy sauce and the chili sauce. Add the chicken stock, sweet sauce and sugar and pour in water (depending on your taste, a little more water may be necessary). Strain the sauce through a sieve and pour it back into the saucepan. Mix the tapioca starch with a little water, bring the sauce to the boil again and set with the starch.
- The sauce is very easy to prepare and can also be stored in the refrigerator.
- Soak the Mu-Err mushrooms. Cut the carrots, onions and peppers into the desired shape and toss in a mixture of peanut and sesame oil in the wok, the carrots first, they have the longest cooking time, then onions and peppers. The vegetables should be cooked but still firm to the bite. Briefly toss the mushrooms with. Add 1-2 small ladles of sauce, but do not drown the vegetables in the sauce. Pour the remaining sauce into small bowls and serve separately.
- To deep-fry the fish, heat the peanut oil in a saucepan. Cut the fish into cubes measuring 2 x 2 cm. Mix the tempura batter mix with the water and pull the fish cubes through the batter. Fry in peanut oil, drain on a kitchen towel and serve immediately with the vegetables, sauce and rice as a side dish.
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