Speedy TASTY CHINESE STYLE FISH FILLETS - Seafood Portal

Name: Speedy TASTY CHINESE STYLE FISH FILLETS - Seafood Portal
Ingredients: 1 lb (450g) white fish fillets (cod, haddock, or tilapia), cut into 1-inch pieces; 1 tbsp (15ml) soy sauce; 1 tsp (5ml) Shaoxing rice wine (or dry sherry); 1 tsp (5ml) cornstarch (cornflour); 1/4 tsp (pinch) white pepper; 2 tbsp (30ml) vegetable oil; 2 cloves garlic, minced; 1 inch (2.5cm) piece of ginger, peeled and minced; 1-2 red chilies, finely chopped (adjust to your spice preference); 1 tbsp (15ml) doubanjiang (fermented broad bean paste); 1 tbsp (15ml) black vinegar (or balsamic vinegar); 1 tsp (5ml) sugar; 1/2 tsp (2.5ml) Szechuan peppercorns, lightly toasted and ground; 1/4 cup (60ml) chicken broth (or water); 1 tbsp (15ml) cornstarch (cornflour) mixed with 2 tbsp (30ml) cold water (slurry); 2 tbsp chopped spring onions (scallions); Toasted sesame seeds (optional); Dried red chili flakes for extra heat (optional)

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Craving TASTY CHINESE STYLE FISH FILLETS This quick easy Szechuan fish stir fry recipe is a flavor bomb Forget takeout this is your new fave weeknight win

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Ingredients

1 lb (450g) white fish fillets (cod, haddock, or tilapia), cut into 1-inch pieces
1 tbsp (15ml) soy sauce
1 tsp (5ml) Shaoxing rice wine (or dry sherry)
1 tsp (5ml) cornstarch (cornflour)
1/4 tsp (pinch) white pepper
2 tbsp (30ml) vegetable oil
2 cloves garlic, minced
1 inch (2.5cm) piece of ginger, peeled and minced
1-2 red chilies, finely chopped (adjust to your spice preference)
1 tbsp (15ml) doubanjiang (fermented broad bean paste)
1 tbsp (15ml) black vinegar (or balsamic vinegar)
1 tsp (5ml) sugar
1/2 tsp (2.5ml) Szechuan peppercorns, lightly toasted and ground
1/4 cup (60ml) chicken broth (or water)
1 tbsp (15ml) cornstarch (cornflour) mixed with 2 tbsp (30ml) cold water (slurry)
2 tbsp chopped spring onions (scallions)
Toasted sesame seeds (optional)
Dried red chili flakes for extra heat (optional)