• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Deep-Fried Fish Squares Szechwan Style

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 2 Dried black mushrooms
  • 2 tb Bamboo shoots
  • 1/2 Fresh red chili pepper
  • 1 Scallion stalk
  • 2 Or
  • 3 sl Fresh ginger root
  • 1/4 c Lean pork
  • 1 lb Fish fillets
  • 1/2 ts Salt
  • 1 ds Pepper
  • Flour
  • 1 Egg
  • 3 tb Sherry
  • 5 tb Flour
  • Oil for deep-frying
  • 2 tb Oil
  • 1 ts Vinegar
  • 3 tb Soy sauce
  • 2 tb Oil
  • 1/2 ts Ground chili pepper
  • 1 tb Sherry
  • 1 ts Soy sauce
  • 1 c Stock
  • 1/2 ts Hot pepper oil (see recipe)
  • 2 tb Sherry
  • 1 tb Cornstarch
  • 2 tb Water
  • 1 1/2 ts Sugar


1. Soak dried mushrooms.

2. Mince bamboo shoots, fresh chili pepper, scallion, ginger root and
soaked mushrooms. Mince or grind the pork.

3. Cut fish fillets in 2-inch squares. Season with salt and pepper. Dredge
lightly in flour.

4. Beat egg; then blend in sherry and remaining flour to make a batter. Dip
fish squares in batter to coat.

5. Meanwhile heat oil. Add fish, a few pieces at a time, and deep-fry until
light golden (about 2 minutes). Drain on paper toweling.

6. Heat the second quantity of oil. Add minced vegetables and stir-fry 2
minutes. Stir in vinegar and soy sauce to heat; then remove vegetables from

7. Heat remaining oil. Add minced pork and stir-fry until it loses its
pinkness (1 to 2 minutes). Add ground chili pepper and the second quantity
of sherry; stir-fry another 2 minutes. Stir in remaining soy sauce.

8. Return vegetables. Add stock, hot pepper oil and remaining sherry. Stir
to heat through. Add fish and simmer, uncovered, 3 to 5 minutes.

9. Blend cornstarch and cold water to a paste; then stir in to thicken.
Stir in sugar and serve.

NOTE: Use the fillets of thick fish, such as bass, halibut or pike.

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