Thai Basil Szechuan Crispy Fish (Chili-Pepper Stir-Fry)

Ingredients

• 450 g white fish fillets (cod, tilapia, or similar)
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 3 tbsp cornstarch
• 3 tbsp neutral oil (avocado/canola)
• 1 cup Thai basil (or regular basil)
• 4 cloves garlic
• 1 tbsp fresh ginger
• 1 tsp Szechuan peppercorns
• 1 tsp dried red chili flakes (or crushed dried chilies)
• 2 tbsp soy sauce (low-sodium if possible)
• 1 tbsp fish sauce (optional but traditional)(optional)
• 1 tbsp rice vinegar
• 0.5 tsp sugar (or omit for stricter low-carb; use 0.5 tsp if desired)(optional)
• 2 tbsp water
• 2 stalks green onions(optional)

Instructions

1. 1

   Prep (25 min): Pat fish dry and cut into bite-size pieces. Season with salt and black pepper. Toss fish with cornstarch until lightly coated; set aside.

2. 2

   Prep sauce (during the 25 min): Mince garlic and ginger. Toast Szechuan peppercorns briefly in a dry pan (30–45 seconds), then crush. In a small bowl, mix soy sauce, rice vinegar, water, chili flakes, crushed Szechuan pepper, and (if using) fish sauce and sugar. Set aside.

3. 3

   Cook (18 min), crisp fish: Heat oil in a large skillet or wok over medium-high heat. Add fish in a single layer (work in batches if needed) and cook 3–4 minutes per side until crisp and cooked through. Transfer to a plate.

4. 4

   Cook (18 min), stir-fry aromatics: Lower heat to medium. Add garlic and ginger to the same pan and stir 30–60 seconds until fragrant (do not burn).

5. 5

   Cook (18 min), combine: Add sauce mixture to the pan and simmer 1–2 minutes to reduce slightly. Return fish to the pan and toss to coat for 1–2 minutes.

6. 6

   Finish: Turn off heat. Add Thai basil (and sliced green onions if using) and toss just until wilted, about 30–60 seconds. Serve immediately.