8 Reviews

My Husband loves Szechuan So this was the perect dish for him. He loved it. The flavours blended well, I served it with a veggie stir-fry. Thank-you so much. Polly.

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PollyB October 29, 2002

Tasty and simple to make. I was too chicken to brown the fish and simmer for 20 mins as I felt it would be over cooked, so I just simmered for as long as I dared before adding some prawns for a final quick simmer. I did thicken slightly with cornflour but don't feel it was entirely necessary. Quick and YUM!

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GQ HQ September 05, 2009

This was a great dish, Bergy! So simple to put together. Didn't need to change a thing. Oops, did use a veggie stock as it was what I had on hand. Served over white rice w/stir-fry veggies of course. Will have again. Thnx for posting, Bergy,.

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Darkhunter July 29, 2008

I had some cooked shrimp that needed to be used up, so I used that in place of the fish. This was very easy to had lots of flavour. Thanks for the recipe

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Cilantro in Canada December 06, 2007

I had some trouble with my fish sticking so my presentation suffered, but this was still very good. I would have preferred to use fish stock, but didn't have any on hand. I served this over rice with stir fried baby bok choy. I would love to try with shrimp!

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Jules127 November 01, 2007

You can't go wrong with this. It is very flavorful, very easy and pretty healthy to boot. I used some of the left over liquid to cook my rice, yum.

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tara portee January 02, 2007

Excellent! I thickened the sauce after the fish was done cooking with a little flour + water. I also made frozen stir fry veggies with this and served it over rice, topped with the thickened sauce.

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Parrot Head Mama January 12, 2004
Szechuan Fish