Spicy and numbing KUNG PAO FISH!
Give your taste buds a kick with this twist on the classic Chinese takeout. The trick is to prep all of your ingredients before you begin cooking. Use a large wok and cook the fish in batches to prevent the fish from getting soggy.
- 1 Large nonstick wok
- 1 large filet of firm white fish, I used wahoo/ono.
- Salt and pepper to taste
- Canola Oil
- Dried red Chili
- 4 cloves of garlic (diced)
- ⅓ cup peanuts
- 1 Tsp. freshly ground black pepper
- 1 Tsp. Szechuan peppercorns
- 1/2 cup Soy Sauce
- 1/2 cup Chinese Cooking Wine
- ¼ cup brown sugar
- ¼ cup sesame oil
- 2 Tsp. cornstarch
- ½ yellow onion cut into ½ inch slices
- ½ Green bell pepper cut into 1 inch squares
- 1 cup snap peas
- 2 Green onions sliced
- Prep all ingredients. Add sauce ingredients to bowl mix well and set aside.
- Slice fish into 1-inch chunks and place in bowl.
- Lightly season fish with salt and pepper before coating in cornstarch.
- Begin heating your wok and add Szechuan peppercorns to dry wok to lightly toast the spices before removing grinding peppercorns in a mortar and pestle or spice grinder.
- Heat wok on high and add enough canola oil to lightly cover bottom of pan.
- One piece at a time add fish to wok and lightly fry in oil until all sides of fish are gently browned. (Do this in small batches, removing fried fish and setting aside for now)
- Once the fish has been fried pour out excess oil.
- One at a time add the onion, bell pepper, and red chili to the wok to stir fry.
- Once the onion begins to become translucent add the snap peas, garlic, and the fried fish chunks to the wok.
- Gently turn over ingredients in pan to combine before adding sauce mixture to the wok.
- Toss the stir-fry in the sauce as it thickens adding your peanuts.
- Dish is done when the sauce thickens and evenly coats everything.
- Garnish with Green onion and serve with rice!
Provided Photo credit: @nathancoxstudios / nathancoxstudios.com