Schuizu fish

Schuizu fish

Based on 36 ratings
Yingpin

Yingpin

Contributor

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
500 g
white fish (e.g. cod or pike-perch)
100 g
bean sprouts
5
chilies (fresh)
20 g
potato starch
2 tbsp
Sichuan peppercorns
50 g
fermented bean sauce
300 ml
water
235 g
hot pot base
100 g
green onions
100 g
oil for frying
salt
pepper
MetricImperial

Utensils

cutting board, knife, large mixing bowl, wok, slotted spoon

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How-To Videos

homemade-sichuan-pepper-powder

Homemade Sichuan pepper powder

how-to-prepare-a-chili

How to prepare a chili

how-to-cut-green-onions

How to cut green onions

Nutrition per serving

Cal630
Fat37 g
Protein55 g
Carb19 g
  • Step 1/5

    Slice the fish into bite-sized pieces. Cut chili into small pieces. If necessary, halve the sprouts. Finely mince green onions. In a large mixing bowl, coat fish with potato starch.
    • 500 g white fish (e.g. cod or pike-perch)
    • 100 g bean sprouts
    • 5 chilies (fresh)
    • 100 g green onions
    • 20 g potato starch
    • cutting board
    • knife
    • large mixing bowl

    Slice the fish into bite-sized pieces. Cut chili into small pieces. If necessary, halve the sprouts. Finely mince green onions. In a large mixing bowl, coat fish with potato starch.

  • Step 2/5

    Heat wok on medium-high, add oil for frying, and when hot, add fish. Fry until par-cooked. Remove fish from wok and set aside. Discard most of oil, so that pan is lightly coated.
    • oil for frying
    • wok
    • slotted spoon

    Heat wok on medium-high, add oil for frying, and when hot, add fish. Fry until par-cooked. Remove fish from wok and set aside. Discard most of oil, so that pan is lightly coated.

  • Step 3/5

    Add chili and Sichuan peppercorns, and fry for approx. 2 – 3 min., remove from wok, then add bean sprouts and fry for approx.1 min. Remove from wok and set aside.
    • 2 tbsp Sichuan peppercorns
    • oil for frying

    Add chili and Sichuan peppercorns, and fry for approx. 2 – 3 min., remove from wok, then add bean sprouts and fry for approx.1 min. Remove from wok and set aside.

  • Step 4/5

    Lightly fry the fermented bean sauce. Add Sichuan pepper, chili, hot pot base, and fish to wok. Add water to cover, stir to combine, and season to taste with salt and pepper.
    • 50 g fermented bean sauce
    • 300 ml water
    • 235 g hot pot base
    • salt
    • pepper

    Lightly fry the fermented bean sauce. Add Sichuan pepper, chili, hot pot base, and fish to wok. Add water to cover, stir to combine, and season to taste with salt and pepper.

  • Step 5/5

    Serve in a large bowl, topped with green onions. Enjoy!

    Serve in a large bowl, topped with green onions. Enjoy!

  • Enjoy your meal!

    Schuizu fish

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