Everyone needs this recipe! Chinese Szechuan Spicy Fish

Everyone needs this recipe! Chinese Szechuan Spicy Fish
Technically, gong bao is a style, so if anyone tells you that you can't cook gong bao fish, ask them to think again. Named after its counterpart, Gong Bao Fish shares a connection with the renowned Gong Bao Chicken (also known as Kung Pao Chicken) in Chinese cuisine. Kung Pao sauce is a classic and flavourful Chinese sauce known for its combination of sweet, salty, sour, and spicy elements. It is most famously associated with Kung Pao Chicken, a popular Chinese dish. The sauce typically includes ingredients such as soy sauce, vinegar, sugar, and chilli peppers, providing a balance of savoury, tangy, and spicy flavours. This dish traditionally features diced chicken, peanuts, vegetables, and chilli peppers and is celebrated for its bold and spicy flavour profile. To prepare Gong Bao Fish, ensure the fish is evenly coated, then cook it alongside peanuts, vegetables, and a flavourful sauce. The sauce, offering a delightful combination of sweetness, saltiness, sourness, and spiciness, pairs perfectly with steamed rice.
Cuisine: Asian Dishes
  • Marinated fish
  • ——————
  • 240g sliced fish (you can use mackerel, snapper, grouper)
  • 0.5 tsp young ginger juice
  • A pinch of salt
  • A few dashes of white pepper
  • 2 tbsps water
  • 1.5 tbsps cornflour
  • Sauce
  • ——————
  • 150ml water
  • 3 tbsps black vinegar
  • 3 tbsps light soy sauce
  • 1 tbsp premium dark soy sauce
  • 1.5 tsps sugar
  • 1 tbsp cornflour
  • 0.5 tbsp sesame oil
Nutrition Information
Serving size: 4 people


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