Szechuan Fish

"Very tasty easy dish. You can use other seafood in this same sauce just be careful if you are doing prawn, that you don't over cook them. Marinate them in the sauce, remove and cook in the wok for 3 minutes,remove from wok, cook sauce and put the prawns in for about 1 more minute"
photo by Bel_Fran photo by Bel_Fran
photo by Bel_Fran
photo by Bel_Fran photo by Bel_Fran
Ready In:




  • In a wok brown the fish on all sides with the green onion& garlic.
  • Combine remaining ingredients and pour over the fish.
  • Cover& cook on low heat for 20 minutes.

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  1. PollyB
    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.
  2. mvandyke1
    Made this with ling fillets. It was perfect on my first attempt. It's now in my regular recipe list. Thankyou.
  3. GQ HQ
    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!
  4. Darkhunter
    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,.
  5. Cilantro in Canada
    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


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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