Szechwan Fish

We love Hakka Chinese.  Everyone I recommend it to ends up loving it too.  Hakka Chinese is Indian Chinese Food.  One dish that is on all the menus is Szechwan.  Every restaurant I’ve had it at has a totally different recipe so I’m not exactly sure what is it that defines a dish as Szechwan.  I suppose I could Google it but I’m just too lazy to do that.  I came across this recipe at AllRecipes.com and made some changes and used fish instead of shrimp.  This recipe is very quick to make.

Szechwan Fish
Adapted from AllRecipes.com
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10 tbsp water
2 tbsp ketchup
1 tbsp soya sauce
2 tsp cornstarch
1/4 tsp honey
3/4 tsp crushed red pepper flakes
1/4 tsp ground ginger

10-12 ounces white fish (I used Basa), cut into 4-6 inch pieces
1 tsp adrak layson (ginger garlic paste)
1 tsp lemon juice
salt and freshly ground pepper, to taste
2 tsp canola oil

1 tsp canola oil
4 green onions, sliced
5 cloves garlic, finely chopped
3 dry red chillies

Wash fish.  Line a plate with paper towels.  Place fish on paper towels to drain water.

Meanwhile, in a measuring cup combine all the sauce ingredients and mix well.

To make marinade for fish, in a small bowl combine adrak layson, lemon juice, salt and pepper.  Add fish and mix well.  Set aside.

Chop up your green onions and garlic.

In a non skillet pot or pan, heat 2 tsp oil over medium-high heat.  Add fish and cook each side for about 1 minute each.  Time will depend on the thickness of your fish…mine was pretty thin.  Remove fish and drain on a paper towel.

In the same pot, still on medium-high heat, add the remaining 1 tsp of oil.  Add the green onions, garlic and dry red chillies.  Cook for about 30 seconds.  Add back the fish.  Add the sauce ingredients and cook until the sauce is thick.  Mine thickened up immediately.  Serve hot with some rice.  I had some fried rice so we ate it with that.