Schezwan Fish | Pan Fried Fish in Schezwan Sauce
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • White fish fillet – 4
  • Egg white – 1
  • Ginger juice – 1 tsp
  • Cornflour – 1 tbsp
  • Salt and white pepper powder to taste
Other ingredients
  • Chilli oil – 2 tbsp
  • Red chilli – 2
  • Garlic cloves – 3 to 4, sliced
  • Hoisin sauce – 2 tbsp
  • Oyster sauce – 2 tbsp
  • Scezwan sauce – 2 tbsp
  • White vinegar – ½ tsp
  • Cornflour – 1 tbsp
  • Salt and white pepper powder to taste
  1. Marinade the fish with egg white, ginger juice, cornflour, salt and white pepper powder and keep it in the refrigerator for at least 30 minutes. Take them out just before cooking.
  2. Heat chilli oil in a non-stick wok/skillet. Add the fish fillet and lightly sauté them till both sides are golden brown. Take out and keep on a tissue paper.
  3. Add red chillies to the same oil. Add the sliced garlic and sauté for a minute.
  4. Add all three sauces – oyster, hoisin, schezwan – and vinegar. Stir then on high flame for two minutes.
  5. Add the fried fish and coat well. Splash some water if the sauce is too thick.
  6. Dissolve the cornflour in 2 tablespoon of water and add it to the fish. Cook the gravy on high heat till it turns thick.
  7. Remove from fire, sprinkle some chopped parsley or scallion and serve the warm Schezwan fish on the side with Chinese fried rice.
Recipe by Flavor Quotient at