Deep-fried Sichuan fish

Deep-fried Sichuan fish

By
From
Encyclopedia of Food and Cookery
Serves
2-4

Ingredients

Quantity Ingredient
1 x 750g whole fish, scaled and cleaned
1 teaspoon fresh ginger, grated
3 spring onions, chopped
2 teaspoons salt
2 tablespoons dry sherry
oil, for deep-frying
2 tablespoons sesame oil
1 teaspoon ground sichuan pepper
or 1 teaspoon freshly ground black pepper
lemon slices, to garnish

Method

  1. Dry fish on paper towels and score each side diagonally to make a diamond pattern. Place ginger, spring onions, 1 teaspoon salt and the sherry in a dish. Add fish, spoon marinade over and leave for 30 minutes. Drain fish and dry on paper towels.
  2. Heat oil to medium, and deep-fry fish until golden-brown, about 7–10 minutes depending on thickness of fish. Remove and drain on crumpled paper towels. Sprinkle with pepper and remaining salt. Heat sesame oil to moderately hot, pour over fish and serve immediately, garnished with lemon slices.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again