Category: Fish

Spicy Sichuan Fish – Lucky Dragon’s Speciality

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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

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

Lucky’s Chili and Garlic Fish

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. 
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Prep Time 1 hour
Cook Time 8 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Chinese
Ingredients Equipment Method Notes

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 Shaohsing 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.

Equipment

  • Wok

Method
 

  1. 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.
  2. Gently add your fish and allow to cook for about 2 minutes on each side.
  3. Then add your sauce and baste the fish for another minute depending on the thickness of the fish.
  4. To finish, add the cornstarch and water slurry to thicken and serve immediately with steamed rice.

Notes

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Oven-Baked Salmon Recipe-Quick and Delicious

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This has to be one of the easiest and best tasting recipes I have. I developed it so I could always pull together a healthy dinner in a few minutes and then have beautiful cold salmon leftovers for the next day.

All you need is a nice piece of fresh salmon and a few basic spices. The real key is to get the oven very hot, so it sears the outside of the salmon and locks in the juices.

Ingredients:

2 lb filet of Fresh Salmon, skin on is best, but not essential.
Celery Salt
Dill Weed
Roasted Garlic Powder
Freshly ground Black Pepper
1 Tbsp Butter
Parchment Paper

Preparation:

Preheat your oven to 550F. Take your parchment paper and put it onto a 1/2 sheet baking pan and lay your salmon onto the paper.

Melt your butter and brush it onto the salmon filet. Sprinkle on your spices to taste and bake for 10-15 minutes, depending on the thickness of the salmon. Remove and allow it to rest for 3 minutes before serving. It goes well with the seafood rice pilaf. Seafood Stock Pilaf: A Unique Twist on Rice

Note: All of these spices can be purchased in most grocery stores, but I feel that the prices and quality of The Spice House in Chicago can’t be beat.