Spicy Fish Fillets
香辣鱼片
Serves 2 to 3 · Prep: 20 minutes · Cook: 20 minutes · Total: about 40 minutes
This is a dish I dream about in my sleep, but I rarely have the energy to make it. Frying fish is annoying, and this one has dried chiles everywhere, Sichuan peppercorns, cilantro, lime, the whole thing. Still, it’s worth it. The fish comes out crisp and light, and then somehow I’m eating half the plate before I sit down.
Ingredients
Fish
- 1 lb sole or flounder fillets
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- 1 tablespoon Shaoxing wine
- 1 egg white
- ½ cup cornstarch
- ¼ cup potato starch, rice flour, or more cornstarch
- Neutral oil, for frying
Chile toss
- 1 to 1½ cups dried red chiles, preferably dried cayenne or Chinese dried red chiles
- 1½ teaspoons Sichuan peppercorns
- 3 garlic cloves, minced
- 1 teaspoon ginger, minced
- 2 scallions, sliced
- 2 tablespoons neutral oil
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon sugar
- ¼ teaspoon white pepper
- ¼ teaspoon MSG (optional)
- 1 large handful cilantro
- Lime wedges, for serving
Instructions
- 1
Prep the chiles
Cut the dried chiles into small pieces and shake out most of the seeds. You still want heat, but not a mouthful of seeds.
- 2
Cut the fish
Pat the fish very dry. Cut it into 2 to 3 inch pieces. Keep the pieces on the larger side so they do not fall apart.
- 3
Marinate the fish
Mix the fish with salt, white pepper, Shaoxing wine, and egg white. Let it sit for 10 to 15 minutes.
- 4
Coat the fish
Mix the cornstarch and potato starch in a shallow bowl. Coat each piece of fish well, then shake off the extra. The coating should be dry and thin, not a batter.
- 5
First fry
Heat 1½ to 2 inches of oil to 350°F. Fry the fish in batches for 2 to 3 minutes, until just cooked through and pale golden. Move to a rack.
- 6
Second fry
Raise the oil to 375°F. Fry the fish again for 30 to 60 seconds, until crisp. Drain well.
- 7
Toast the chiles and peppercorns
Heat 2 tablespoons oil in a wok or wide pan over medium heat. Add the dried chiles and Sichuan peppercorns. Stir for 30 to 60 seconds, just until fragrant. Do not let the chiles turn black.
- 8
Add aromatics
Add garlic, ginger, and scallions. Stir for 20 to 30 seconds.
- 9
Toss the fish
Add the fried fish back to the pan. Sprinkle with salt, sugar, white pepper, and MSG if using. Toss gently so the fish gets coated without breaking.
- 10
Finish
Turn off the heat. Add cilantro and toss once. Serve with lime wedges.
Recipe notes
Cook’s notes
- Use sole or flounder if you can. Thicker fish like cod works, but it will feel heavier.
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