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Sichuan sablefish

Pan fried Sichuan style fish

Pan fried white fish with Sichuan flavors

Course Main Course
Cuisine British, Chinese
Servings 2


  • 1/2 tsp white pepper powder
  • 1/2 tsp Sichuan peppercorns
  • 1/8 tsp MSG
  • 4 tbsp canola oil
  • 5 garlic cloves
  • 1 shallot
  • white fish like cod or sablefish
  • 1 jalapeno
  • 3 green onions
  • 2 tbsp cilantro
  • 1 tbsp soy sauce
  • 1 tbsp Shaoxing rice wine vinegar (or mirin in a pinch)
  • 1/2 tsp sesame oil
  • 1/4 tsp red chile flakes


  1. Toast the Sichuan peppercorns in a dry pan until they begin to get aromatic. Don't burn. Trasnsfer to a bowl and grind into a powder.

  2. Add white pepper and MSG to same bow. Set aside until end of cooking.

  3. Chop jalapeno, green onions and cilantro. Set aside.

  4. Add canola oil to pan, add crushed garlic cloves and thinly sliced shallot. Gently fry in oil until garlic starts to turn golden. Dont cook too high, burnt garlic is no fun. Once toasted, transfer to plate with a paper towel. Set aside.

  5. Take your choice of whitefish and begin cooking in the reserved oil you cooked the garlic in. Cook until fish is almost cooked. I like to break it down into quite small pieces as it cooks so the seasonings have more surface area to coat.

  6. With fish almost ready, add jalapeno, green onions and cilantro to pan. Cook for one minute at medium high heat.

  7. Add reserved toasted garlic and shalot. Cook for one minute.

  8. Add soy sauce and Shaoxing. Cook thirty seconds then add reserved powders. Add sesame oil, stir, cook for 10 seconds. Plate with red chilli flakes on top.