Go Back
–+ servings

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. 
Print Recipe Pin Recipe
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

Enjoy my recipes, Join the Kitchen

Tried this recipe?

Let us know how it was!