Szechuan Fish

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 4
  • About This Recipe

    “Very tasty easy dish. You can use other seafood in this same sauce just be careful if you are doing prawn, that you don’t over cook them. Marinate them in the sauce, remove and cook in the wok for 3 minutes,remove from wok, cook sauce and put the prawns in for about 1 more minute”


  • 1lb red snapper (or other firm white fish) or 1lbcod, cut onto 1 1/2″ pieces( or other firm white fish)
  • 2green onions, chopped
  • 3clovesgarlic, minced
  • 1cupfish stock( or use chicken stock)
  • 3tablespoonssoy sauce
  • 1tablespoonrice vinegar
  • 1tablespoonginger, grated
  • 1tablespoonsherry wine
  • 1/2 teaspoonchili pepper, crushed
  • Directions

  • In a wok brown the fish on all sides with the green onion& garlic.
  • Combine remaining ingredients and pour over the fish.
  • Cover& cook on low heat for 20 minutes.
  • Reviews

  • “My Husband loves Szechuan So this was the perect dish for him. He loved it. The flavours blended well, I served it with a veggie stir-fry. Thank-you so much. Polly.”

  • “Tasty and simple to make.I was too chicken to brown the fish and simmer for 20 mins as I felt it would be over cooked, so I just simmered for as long as I dared before adding some prawns for a final quick simmer.I did thicken slightly with cornflour but don’t feel it was entirely necessary.Quick and YUM!”

  • “This was a great dish, Bergy!So simple to put together.Didn’t need to change a thing.Oops, did use a veggie stock as it was what I had on hand.Served over white rice w/stir-fry veggies of course.Will have again.Thnx for posting, Bergy,.”

  • “I had some cooked shrimp that needed to be used up, so I used that in place of the fish. This was very easy to had lots of flavour. Thanks for the recipe”

  • “I had some trouble with my fish sticking so my presentation suffered, but this was still very good.I would have preferred to use fish stock, but didn’t have any on hand.I served this over rice with stir fried baby bok choy.I would love to try with shrimp!”

  • “You can’t go wrong with this.It is very flavorful, very easy and pretty healthy to boot.I used some of the left over liquid to cook my rice, yum.”

  • “Excellent!I thickened the sauce after the fish was done cooking with a little flour + water.I also made frozen stir fry veggies with this and served it over rice, topped with the thickened sauce.”