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Deep-fried River Fish with Chilli Bean Sauce

Deep-fried River Fish with Chilli Bean Sauce is a traditional Sichuan recipe for a classic dish of battered and deep-fried freshwater fish served in a spicy chilli bean sauce. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Deep-fried River Fish with Chilli Bean Sauce.

prep time

15 minutes

cook time

15 minutes

Total Time:

30 minutes

Serves:

4-6

Rating: 4.5 star rating

Tags : Chilli RecipesChina Recipes



This is a classic Sichuan dish for freshwater fish that’s deep fried and served with a spicy chilli bean based sauce.

Ingredients:

400g (14 oz) whole freshwater fish (eg trout or carp), cleaned and scaled
1 tbsp (heaped) plain flour
Pinch of sea salt
100ml (2/5 cup) water
Vegetable oil or groundnut oil, for deep frying

For the Sauce:
1 tsp dried chilli flakes
100ml (2/5 cup) vegetable or groundnut oil
1 garlic clove, finely chopped
1 tsp fresh ginger, finely chopped
1 tbsp chilli bean sauce (either authentic or quick) (eg Sichuan Chilli bean sauce)
½ tsp ground white pepper
2 tbsp sugar
1 tbsp white rice vinegar
1 tsp finely-chopped spring onions

Method:

Combine the flour, salt and water to make a light batter then use this to coat the fish.

Add enough oil to a deep pan or wok to cover the fish and heat to 180-190C (350-375F), or until a cube of bread browns in 30 seconds. Add the fish and deep fry until the skin is crisp and golden brown. Drain on kitchen paper then place in a low oven to keep warm.

For the sauce, scatter the dried chillies in a heat-proof dish. Heat all but 1 tbsp of the oil in a small saucepan and, when smoking, pour over the dried chilli flakes. Set aside until needed.

Place a wok or large saucepan over high heat. When hot add the remaining oil and heat until smoking Add the chilli and garlic and stir-fry for about 90 seconds until aromatic. Stir in the chilli bean sauce then add the oil and chilli flake mixture. Season with the white pepper, sugar and vinegar. Take off the heat and stir in the spring onions.

Arrange the fish on a serving dish and pour over the hot sauce. Serve immediately.