Korean-Inspired Szechuan Crispy Fish with Gochujang Vinegar Glaze

Ingredients

• 450 g white fish fillets (cod, tilapia, or pollock)
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tsp Szechuan peppercorns, toasted and ground
• 1 tsp garlic powder
• 1 tbsp ginger, grated
• 1 large egg
• 2 tbsp cornstarch
• 3 tbsp neutral oil (for frying)
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp rice vinegar
• 1.5 tbsp soy sauce (low-sodium if available)
• 1 tsp honey
• 0.5 tsp chili flakes (optional for extra heat)(optional)
• 2 tbsp green onions, thinly sliced(optional)

Instructions

1. 1

   Prep (25 min total): Pat fish dry and cut into 3–4 cm pieces. Season with salt and black pepper. In a bowl, whisk egg. In another bowl, mix cornstarch, ground Szechuan peppercorns, garlic powder, and half of the grated ginger.

2. 2

   Coat: Heat a large nonstick skillet over medium-high and add 2 tbsp oil. Dip fish pieces in egg, then press into the cornstarch-Szechuan mixture. Shake off excess.

3. 3

   Cook (18 min total): Fry fish in batches until deep golden and crisp, 3–4 minutes per side (about 8–12 minutes total depending on batch size). Transfer to a rack or paper towel.

4. 4

   Glaze: In a small bowl, stir together gochujang, rice vinegar, soy sauce, honey, remaining grated ginger, and chili flakes (if using). Pour into the hot skillet with the remaining 1 tbsp oil (or wipe excess oil first), and simmer 1–2 minutes until glossy and slightly thickened.

5. 5

   Finish: Toss or spoon-glaze the crispy fish immediately, then top with green onions (optional). Serve right away.