Prepare to ignite your taste buds with the most electrifying fish dish you'll ever experience! Szechuan Ma La Fish isn't just a meal; it's a flavor explosion that will transport you straight to the heart of China's most bold and daring cuisine. With its perfect balance of numbing Szechuan peppercorns and blazing chili oil, this recipe promises to turn an ordinary dinner into an extraordinary gastronomic journey that will leave your senses tingling and your appetite craving more!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Szechuan
Serves: 4 servings
Ingredients
- 600g fish fillets
- 2 tablespoons Szechuan peppercorns
- 3 tablespoons chili oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1/2 cup scallions, chopped
- 1 tablespoon sesame oil
Instructions
- Prepare the fish by patting the fillets dry with paper towels and cutting them into bite-sized pieces, approximately 2-inch chunks.
- Toast the Szechuan peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant. Grind the toasted peppercorns into a fine powder using a spice grinder or mortar and pestle.
- In a small bowl, create the marinade by mixing soy sauce, rice vinegar, minced garlic, minced ginger, and half of the ground Szechuan peppercorns.
- Marinate the fish pieces in the prepared mixture for 10-15 minutes, ensuring each piece is well-coated.
- Heat chili oil in a large wok or deep skillet over medium-high heat until it shimmers and becomes very hot.
- Carefully add the marinated fish pieces to the hot oil, ensuring they are not overcrowded. Fry for 2-3 minutes on each side until golden and crispy.
- Remove the fish and drain on a wire rack or paper towels to remove excess oil.
- In the same pan, quickly stir-fry the remaining ground Szechuan peppercorns for 30 seconds to release their aromatic oils.
- Return the fried fish to the pan, drizzle with sesame oil, and toss gently to coat evenly.
- Sprinkle chopped scallions over the fish just before serving.
- Plate the Szechuan Ma La Fish hot, garnishing with additional scallions if desired. Serve immediately with steamed rice.
Tips
- Dry the fish thoroughly before marinating to ensure a crispy, golden exterior when frying.
- Toast and freshly grind Szechuan peppercorns for maximum flavor and that signature numbing sensation.
- Use a high-heat oil like peanut or vegetable oil for frying to achieve the perfect crisp.
- Don't overcrowd the pan when frying fish to maintain high oil temperature and prevent soggy pieces.
- The key to authentic Ma La flavor is balancing the "ma" (numbing) from Szechuan peppercorns and "la" (spicy) from chili oil.
- Serve immediately after cooking to enjoy the fish at its crispiest and most flavorful moment.
- Pair with steamed white rice to help balance the intense spiciness of the dish.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 3g
Protein: 35g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 95mg
