Kung Pao Fish

This recipe creates a spicy and flavorful Kung Pao Fish dish. You can adjust the amount of dried chilies for your spice preference.

Ingredients:

 For the Marinade and Fish:

     1 pound firm white fish fillets (such as catfish, tilapia, cod) cut into 1-inch cubes

     1 tablespoon egg white, lightly beaten

     1 teaspoon soy sauce

     1/4 teaspoon ground white pepper

     2 tablespoons cornstarch

 For the Stir-Fry:

     2 cups peanut oil, divided

     4 scallions, cut into 1-inch pieces on the diagonal

     10-15 dried red chilies, halved (or less for a milder dish)

     4 cloves garlic, minced

     2 teaspoons Sichuan peppercorns

     1/4 cup roasted peanuts

     For the Sauce:

         1/2 cup chicken broth

         2 tablespoons light soy sauce

         1 tablespoon Shaoxing wine (or dry sherry)

         1 tablespoon rice vinegar

         1 tablespoon sugar

         1 tablespoon cornstarch

         1 teaspoon sesame oil

Production Steps:

1. Marinate the Fish:  In a large bowl, combine the fish cubes, egg white, soy sauce, white pepper, and cornstarch. Toss gently to coat the fish evenly. Let marinate for 15 minutes at room temperature.

2. Prepare the Sauce:  In a separate bowl, whisk together the chicken broth, soy sauce, Shaoxing wine, rice vinegar, sugar, cornstarch, and sesame oil. Set aside.

3. Heat the Oil:  Heat 2 cups of peanut oil in a wok or large skillet over medium-high heat until it reaches 300°F (149°C).

4. Fry the Fish:  Working in batches to avoid overcrowding the pan, carefully add the fish cubes to the hot oil. Fry for 1-2 minutes per side, or until golden brown and cooked through. Transfer the cooked fish to a plate lined with paper towels to drain excess oil.

5. Stir-Fry the Aromatics:  Discard most of the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over high heat until smoking. Add the scallions, dried chilies, garlic, and Sichuan peppercorns. Stir-fry for about 30 seconds, until fragrant and the garlic is lightly golden.

6. Add Sauce and Combine:  Pour in the prepared sauce and bring to a simmer. The sauce should thicken quickly.

7. Incorporate the Fish:  Gently add the cooked fish back to the wok and toss with the sauce to coat evenly.

8. Finishing Touches:  Turn off the heat and stir in the roasted peanuts.

9. Serve Immediately:  Serve the Kung Pao Fish hot over steamed rice, garnished with additional chopped scallions (optional) and enjoy!

Tips:

 You can substitute other firm white fish varieties like halibut or mahi-mahi.

 If you can’t find Shaoxing wine, dry sherry is an acceptable substitute.

 For a vegetarian option, replace the fish with tofu cubes marinated and fried similarly.

 Adjust the amount of dried chilies based on your desired spice level.

This recipe provides a delicious and flavorful Kung Pao Fish dish. Enjoy!