Sichuan Fish

Preparation info
  • Serves


    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

A Chinese classic, your choice of a whole, firm-fleshed fish such as red snapper, sea bass or grey mullet, is deep-fried in a wok, then braised in an aromatic sauce flavoured with garlic, ginger and chilli.


  • 1 whole fish, weighing about 1 kg
  • Salt
  • 500 ml groun


Prepare the fish and remove any scales if necessary. Score both sides of the fish with three diagonal cuts, spacing them evenly along its length. Sprinkle the fish with salt on both sides.

Heat a wok over a high heat until it is hot, then slowly pour in the oil down the side. When the oil is very hot, carefully add the fish and deep-fry, turning once until golden brown on both sides, ab