spicy fish slices

How to Make Spicy Fish Fillets: A Step-by-Step Guide

Spicy fish fillets, a beloved dish across Asia, tantalize taste buds with tender fish and a fiery, aromatic sauce. Here’s a simplified guide to crafting this restaurant favorite at home.

Ingredients: 500g white fish fillets (like cod or tilapia), 2 tbsp cornstarch, 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 3 dried chilies, 2 Sichuan peppercorns, 3 garlic cloves, 1 tbsp ginger, 2 tbsp vegetable oil, 1 cup water, 1 tbsp sugar, and chopped green onions for garnish.

Steps:

1. Prepare the fish: Marinate fillets in soy sauce, Shaoxing wine, and cornstarch for 15 minutes.

2. Make the sauce: Heat oil in a wok, stir-fry dried chilies and Sichuan peppercorns until fragrant. Add minced garlic and ginger, sauté for 30 seconds.

3. Cook the fish: Gently place fillets in the wok, pour in water, and simmer for 5-7 minutes until cooked through.

4. Season and thicken: Add sugar and a pinch of salt. Mix 1 tsp cornstarch with 2 tbsp water, stir into the sauce to thicken.

5. Serve: Garnish with green onions and serve hot with steamed rice.

For extra depth, add a splash of rice vinegar or fermented black beans. Adjust spice levels by varying the number of chilies. Enjoy this zesty, comforting dish that’s quick, versatile, and bursting with flavor!