Lightly Pan-Fried Fish

Xiao Jian Yu (小煎鱼)

Fluffy morsels of fish swim happily in an ocean of red and green chilies. Young ginger accentuates the robust flavors of the classic ginger and garlic.

For anyone familiar with Chinese or Sichuan cuisine, you may have never heard of this dish. That’s because Lightly Pan-Fried Fish (小煎鱼) is better known as Fresh Chili Fish (鲜椒鱼). The name Lightly Pan-Fried Fish refers to the cooking method and Fresh Chili Fish refers to the flavor combination.

When this dish is called Lightly Pan-Fried Fish, the type of fish is usually specified. For instance, you may see this dish in Sichuan called Lightly Pan-Fried Silver Carp (小煎花莲). Lightly Pan-Fried Fish is often made with either Silver Carp (花莲) or Bighead Carp (鳙鱼), although any type of White Fish works well. Also, Sichuan chefs will use an entire fish, minus the head and tail, for this dish. They’ll cut the fish into cubes, deep-fry it, and then pan-fry it. That first step of deep-frying is what allows this to be a Lightly Pan-Fried Dish. In other words, the deep-frying shortens the time in which the Fish is pan-fried.

This is a SPICY dish!

The common name for this dish is Fresh Chili Fish (鲜椒鱼). Keep that in mind when preparing the Chilies. I offer a range in the number of Chilies for each type that is used. However, when making this dish, I tend to use the full amount listed or close to it. The incredible flavor from the diverse Chilies is more than worth the spiciness. So, if you can handle some heat, don't be too stingy with your Chilies.

Even the Young Ginger (仔姜 / 子姜) adds some heat. While the ginger flavor is mellower than Old Ginger, Young Ginger is juicier, somewhat sweeter, and with unique aroma and flavor. If unable to find Young Ginger, it can be omitted though I highly recommend using it. The combination of Young Ginger, Garlic, and Green Chilies is definitely one of the best to pair with Fish.

Prep Time: 10 min

Cook Time: 10 min

Total Time: 20 min

Serving: 2 people

Ingredients

2 - 4 Fish Fillets (White Fish such as Tilapia, Flounder, Cod, Whiting, or Carp)

Marinade
1 Tbsp. Shaoxing Rice Wine
1/2 tsp. Salt
1/4 tsp. Ground White Pepper
1 Tbsp. Corn Starch
2 Tbsp. Peanut Oil

Primary Aromatics
10 - 20 Fresh Red Chilies (about 50 grams)
5 - 10 Pickled Red Chilies
4 large cloves of Garlic
1 4-inch block of Ginger (about 30 grams)

Secondary Aromatics
6 - 10 long Green Chilies
2 white stalks of Scallion (香葱)
1 4-inch block of Young Ginger (子姜)

Garnishes
2 green stalks of Scallion (香葱)
1 small bunch of Cilantro

Peanut Oil

2 Tbsp. Sichuan Chili Bean Paste

Sauces and Seasonings
1 tsp. Light Soy Sauce
1/2 tsp. Chinkiang Black Vinegar
1/2 tsp. Salt
1/2 tsp. White Sugar
1/4 tsp. Ground White Pepper

Directions

1.) Wash off the Fish Fillets, pat them dry, and set them on a cutting board. Cut the Fish Fillets into 1-inch-thick strips, cut these strips into 1-inch cubes, and then place them in a large bowl.

2.) Add the first three Marinade ingredients (Rice Wine, Salt, and White Pepper) to the Fish cubes and mix by hand until the alcohol has mostly been absorbed. Add the Corn Starch and mix again until every piece is thoroughly coated. Finally mix in some Oil, which will help to prevent the pieces from sticking when frying. Allow the Fish to rest for about 15 minutes.

3.) Prepare the Primary Aromatics placing all of these in a large bowl:

• Fresh Red Chilies: Separate the Fresh Chilies into two equal piles. For one pile, cut the Fresh Red Chilies into 1/2-inch pieces. For the other pile, mince the Fresh Red Chilies.
• Pickled Red Chilies: Cut the Pickled Red Chilies into 1/2-inch pieces.
• Garlic: Peel, smash, and roughly mince the Garlic.
• Ginger: Peel, smash, and roughly mince the Ginger.

4.) Prepare the Secondary Aromatics placing all of these in another large bowl:

• Cut the Green Chilies into 1/2-inch pieces.
• Cut the Scallion stalk into 1/2-inch pieces.
• Cut the Young Ginger into 1/2-inch-thick slices, cut these slices into 1/2-inch-thick strips, and then cut the strips into 1/2-inch cubes.

5.) Prepare the Garnishes by finely slicing the Scallion, roughly chopping the Cilantro, and placing them together in the same bowl.

6.) Fill a seasoned wok about 1/3 full, and no more than 1/2 full, with Peanut Oil for deep-frying and heat on medium-high heat until hot. Add the cubes of Fish and deep-fry them, stirring gently, for about 30 seconds until the Fish is just cooked. Place a wire strainer over a large pot and pour the hot Oil into it, straining out the fried cubes of Fish.

7.) Quickly clean out the wok, add about 1/4 cup of Oil, and heat on medium-high until hot. Remove the wok from heat, add the bowl of Primary Aromatics along with the Chili Bean Paste, and stir-fry just a few seconds until the Chili Bean Paste starts to break down into the Oil.

8.) Reduce the heat to medium-low, return the wok to heat, and stir-fry until the Chili Bean Paste has fully emulsified with the Oil and no moisture remains within the Primary Aromatics.

9.) Remove the wok from heat and add the Fish, the bowl of Secondary Aromatics, and all of the Sauces and Seasonings (Soy Sauce, Vinegar, Salt, Sugar, and White Pepper), adding the sauces around the sides of the wok.

10.) Return the wok to heat and GENTLY mix the Fish with the other ingredients. Then, pan-fry the Fish for 2 minutes, swirling the Fish in the bottom of the wok with a constant motion and occasionally tossing to flip the Fish onto its other side.

(Use a light touch when stirring or tossing so that the Fish doesn't break down – most of the time just swirl the Fish in the bottom of the wok to keep it moving).

11.) After 2 minutes, slide the Fish onto a serving platter and Garnish with the Scallion and Cilantro. Serve the Lightly Pan-Fried Fish alongside individual bowls of rice.

 

Contribute to Sichuan Soul

Sichuan Soul is funded in part thanks to generous contributions by fans like you! Your donations supply Sichuan Soul with the funding needed to provide quality recipes and photos. All donations are processed safely and securely through PayPal. You can donate any amount using the 'Donate' button below. Thank you for your support.

 

Privacy Policy