This is such an amazing dish. It has all the spiciness of Sichuan cooking, with that sweet and sour undertone that I really enjoy. 

The story behind it is, we had a wonderful Sichuan restaurant near my old office in City of Industry, California called Lucky Dragon aka Lucky’s. We probably ate this fish accompanied with dry sautéed string beans and ma po tofu at least three times a week. 

Interested in trying MaPo Tofu, click here, Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic

One of my favorites, Kung Pao Chicken- Authentic Sichuan Recipe

A spicy Sichuan chicken dish which will teach you a handy technique, Easy Sichuan Chicken: The Chinese Secret to Perfectly Tender Chicken

A tofu dish that’s packed with flavor, Authentic Sichuan Tofu Recipe for Home Cooks

Craving some noodles, Vietnamese Garlic Noodles

Noodles with a spicy kick, Quick Singapore-style Stir-fried Noodles

A classic dish from Hunan, Hunan Pork Belly with Seared Peppers – Xiao Chao Rou

And a shrimp dish from Hunan, Hunan Stir-Fried Shrimp with Chopped Green Chilies (青剁椒虾)

And my go to recipe when I’m craving noodles, Easy Shrimp Stir-Fry Recipe with Flavorful Spring Onion Oil

Want to check out my favorites, My Favorite Recipes

Two tips to make this even better:

Make sure to have all your ingredients prepped and within reach.

Try to give the fish at least an hour with the glaze to soak up the flavors. 

Ingredients:

Fish:

3/4 to 1 lb flaky white Fish, like Cod, cut into 4 manageable pieces. 

1 Tbsp Hot Bean Paste

1 Tbsp Shaoxing Wine

Prep the fish by mixing the wine and hot bean paste together and brush it over the fish and into the fridge. 

Sauce:

2 Tbsp Hot Bean Paste

1 Tbsp low sodium Soy Sauce

1 Tbsp Shaoxing Cooking Wine

1 Tbsp Chinkiang or Rice Vinegar 

1 tsp Sichuan Peppercorn, ground. 

2 tsp Sugar

2 tsp Toasted Sesame Oil

Mix all sauce ingredients together in a bowl. Set aside. 

Vegetables:

3 Tbsp Vegetable Oil

4 cloves Garlic, minced

2 inch Piece fresh Ginger, minced

5-6 dried Whole Chilies 

1/2 Red Pepper, chopped 

3 Green Onions, chopped 

2 Tbsp Water and 1 Tbsp Cornstarch mixed together. 

Preparation:

Heat oil in your sauté pan or wok. Add the garlic, ginger and while chilies and sauté until just slightly golden. Add your red pepper and scallions and sauté for 2 minutes. 

Gently add your fish and allow to cook for about 2 minutes on each side. 

Then add your sauce and baste the fish for another minute depending on the thickness of the fish. 

To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed rice.

This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School