Chinese jiao zhi fish
Recipe type: main
  • Fish (normally carp or sea bass)
  • Oil
  • Spring onion
  • Ginger
  • Garlic
  • Ground Sichuan peppercorn
  • Vinegar
  • Sugar
  • Salt
  • Cooking wine
  • Light soy sauce
  • Corn flour
  • Plain flour (optional)
  • Coriander (optional)
  1. Clean the fish
  2. Make some even ‘cut’ on both sides of the fish
  3. Apply a small spoon of ground Sichuan peppercorn and vinegar on the fish along with some salt, and leave it for around half hour.
  4. Chop four garlic gloves, one spring onion, and a small piece of ginger into small pieces.
  5. Prepare a cornflour and water mix.
  6. Slightly dust some plain flour on both sides of the fish.
  7. In a heated wok, pour in some oil.
  8. When the oil is getting hot, hold the tail of the fish, gradually slide the fish in the oil to fry.
  9. Fry the fish until both sides are ‘crispy’.
  10. Place the fish on a plate.
  11. In the wok, leave 1- 2 tablespoons of oil, add in chopped spring onion, ginger, garlic.
  12. When the smell of the spring onion, ginger, garlic raising up from the wok, add in 2 tablespoons of rice vinegar, 1 tablespoon of cooking wine, 1/3 teaspoon of salt, 1/2 tablespoon of sugar.
  13. Add in prepared corn flour thickening mix.
  14. When the sauce in the wok is bubbling up, pour the sauce on the fish.
Recipe by Cooking Simple Chinese food at Home at