Braised Sichuan Fish

Preparation info

  • Serves

    2 to 3

    as a Main Course.
    • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 1 whole fish, about 1½ to 2 pounds, cleaned and scaled
  • Water chestnut powder or cornstarch


Deep-frying, braising

  1. Set the fish on a cutting board belly up. With the blunt end of a cleaver, hit the fish a few times to crack the bones along the stomach. This makes it easier to serve the cooked fish right side up instead of on its side.