Crispy Fish with Sweet and Spicy Sauce


Winter’s Essentials!!

Blacks and Greys.. Fill your closet with these colors, chic and comfort are their new names…

Buy new boots (buy more boots), just don’t count how many you already have, leave this part for your husband/boyfriend … Believe me they are already doing it.

Flu shots if you have not already got it go now and Please don’t knock on friend’s doors while you have Flu… It is not good!!

Stews… Any kind and ever kind; Make stews; you need them in your life.

Bake and loathe yourself with deliciousness, remember I told you BIKINI season is OFF. Hallelujah!!!

And last but not the least; eat spicy food. Fiery is Good! Heat is in….

While you are working on the list (you are right!), lets talk about this Crispy Fish with Sweet and Spicy Sauce. Concentrate while I seduce you with all the goodness… Concentrate!!


These crispy fried fish steaks served with flavorful sweet and spicy sauce is nothing but pure heaven. Coated with light batter and then deep-fried, these fish steaks are delicately delicious with a crispy surface. I like using steaks but you can use fillets of fish. They are topped with delicious sweet and fiery sauce that is made separately and poured over the fried fish and served. The key ingredients in the sauce are the Sichuan peppers, adding lot of texture and delicate numbing heat to it. You can easily find these at Asian grocery stores. I personally like using fish steaks with skin on but you can use fillet too. This recipe works perfectly with shrimps and calamari’s too.


So this winters lets get some heat back in us and rock n roll!!

Crispy Fish with Sweet and Spicy Sauce


  • 1 – 1 ½ lb Red Snapper (cleaned, scales removed and cut into 4-5 steaks).
  • 2 teaspoons of Sichuan peppercorns.
  • 4-5 garlic cloves, finely minced.
  • 1 inch piece of ginger, finely minced.
  • 1 red chili/jalapeno, deseeded and finely chopped.
  • 1 tablespoon lime juice.
  • 2 scallions, chopped.
  • Fresh chopped cilantro for garnish.
  • Oil for deep frying the fish and 1 tablespoon for making the sauce.
  • For Batter –
  • 2 tablespoons corn flour.
  • 1 Egg.
  • ½ cup of water.
  • ¼ teaspoon of salt.
  • For Sauce –
  • ½ cup of tomato ketchup.
  • 2 tablespoons of light brown sugar.
  • 1 tablespoon of soy sauce.
  • 1 teaspoon of chili sauce (less if you want less spicy).
  • 2 teaspoons of corn flour.
  • 1 cup of water.


  1. Add all the ingredients for the sauce in a bowl, mix well to combine and keep it aside.
  2. In another bowl, add all the ingredients needed for the batter, mix well to make a smooth batter. Keep aside.
  3. Heat a wok/deep skillet and add oil, about 3-4 inches, enough to deep-fry the fish steaks. Let the oil heat to a temperature of 360F-375F.
  4. Dip each steak of fish into the batter; this batter will be of little thinner consistency. Once the fish is coated in batter slowly lower it into the oil and fry until they turn little golden brown, about 3-5 minutes. Do not over crowd the wok do in batches if needed.
  5. Once the fish is done remove it from the oil using a slotted spoon and drain them on paper towel to remove any excess oil. Start preparing the sauce.
  6. In another wok/saucepan heat 1 tablespoon of oil. As soon as the oil start to smoke, add the Sichuan peppercorns and stir-fry them for 20-30 seconds.
  7. Add the ginger, garlic and chilies and stir-fry for few more seconds, now add the sauce mixture and bring it to a quick boil.
  8. Finally add the lime juice, scallions and remove from the heat.
  9. Place the fried fish on a serving platter, pour the prepared sauce over them and serve right away.
  10. Enjoy!

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