Crispy Szechuan Sea Bass with Scallion‑Chili Oil

Ingredients

• 450 g Sea bass fillets
• 2 tablespoons Rice starch
• 3 tablespoons Vegetable oil (e.g., canola)
• 4 stalks Scallions, thinly sliced
• 1 teaspoon Dried Szechuan peppercorns
• 1 teaspoon Red chili flakes
• 2 cloves Garlic, minced
• 1 teaspoon Fresh ginger, grated
• 1 tablespoon Low‑sodium soy sauce
• 1 teaspoon Rice vinegar

Instructions

1. 1

   Pat the sea bass fillets dry and cut each into three equal portions (about 150 g each). Lightly dust each piece with rice starch, shaking off excess.

2. 2

   Heat 2 Tbsp of vegetable oil in a large skillet over medium‑high heat until shimmering. Fry the fish pieces, skin side down first, for 3‑4 minutes per side until golden and crisp; transfer to a plate and keep warm.

3. 3

   In a small saucepan, combine the remaining 1 Tbsp oil, minced garlic, grated ginger, Szechuan peppercorns, and chili flakes. Cook over low heat for 1‑2 minutes until fragrant, then stir in soy sauce and rice vinegar; remove from heat.

4. 4

   Add the sliced scallions to the hot oil mixture, tossing quickly so they soften but retain color. Pour the sauce over the fried sea bass fillets, coating them evenly.

5. 5

   Serve immediately, garnished with extra scallion strips if desired.