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Exotic Midnight Kung Pao Fish

Servings: 2

Prep Time: 15 min

Cook Time: 15 min

Total Time: 30 min

Ingredients:

  • 2 pieces Boneless fish fillets
  • 1 teaspoon ground Sichuan peppercorns
  • 6 pieces Dried red chilies
  • 2 cloves minced Garlic
  • 2 tablespoons Dark soy sauce
  • 1 tablespoon Sugar
  • 1 tablespoon Rice vinegar
  • 1 tablespoon Sesame oil
  • 2 tablespoons crushed Roasted peanuts
  • 2 sliced Green onions
  • 1 tablespoon mixed with 2 tablespoons cold water Cornstarch

Instructions:

  1. Season the fish fillets with salt and pepper, and lightly dust with cornstarch.
  2. Heat a wok, add oil and toss in the Sichuan peppercorns and dried chilies.
  3. When they start to pop, add the garlic.
  4. Stir in the fish and quickly seal the fish on both sides.
  5. In a separate bowl, combine dark soy sauce, sugar, rice vinegar and sesame oil to prepare the Kung Pao sauce.
  6. Pour the sauce over the fish in wok.
  7. Stir in the cornstarch mixed with water to thicken the sauce.
  8. Add the crushed roasted peanuts and green onions, stir gently to coat everything with the sauce.
  9. Serve hot with steamed rice.