Szechuan Crispy Fish Lettuce Cups with Spicy Soy-Ginger Sauce

Ingredients

• 450 g white fish fillets (cod, tilapia, or pollock)
• 1 egg
• 3 tbsp soy sauce (low-sodium)
• 1 tbsp rice vinegar
• 1 tbsp ginger (fresh, grated)
• 2 cloves garlic (minced)
• 1 tsp Szechuan peppercorns (ground)
• 1/2 tsp chili flakes
• 1 tsp honey or brown sugar (optional, for balance)(optional)
• 3 tbsp cornstarch
• 1 tsp baking powder
• 3 tbsp neutral oil (for frying)
• 10 leaves romaine lettuce hearts or butter lettuce leaves
• 2 tbsp green onion (sliced)(optional)
• 1 tbsp lime juice(optional)

Instructions

1. 1

   Prep (25 min total): Cut fish into 2–3 cm bite-size pieces. Pat dry. In a bowl, whisk egg. In another bowl, mix cornstarch and baking powder.

2. 2

   Cook (18 min total): Heat oil in a large skillet over medium-high heat. Dip fish pieces in egg, then coat in the cornstarch mixture. Fry in batches until crisp and golden, about 3–4 minutes per batch; transfer to a rack or paper towel.

3. 3

   While fish cooks, make the sauce: In a small bowl, whisk soy sauce, rice vinegar, grated ginger, minced garlic, ground Szechuan peppercorns, chili flakes, and (if using) honey. Add lime juice if desired.

4. 4

   Toss and serve: Immediately toss hot crispy fish with the sauce until lightly coated. Arrange lettuce cups and pile fish into leaves. Top with green onion if using.