Fiery Sichuan Fish Fillets
Fiery Sichuan Fish Fillets



  • 1 tbsp veg oil
  • 2 diced garlic cloves
  • 2 tbsp chopped ginger
  • 2 chopped red chillies
  • 4 chopped spring onions
  • 2 tbsp chilli paste
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar or similar
  • 110ml chicken or veg stock
  • 1 tbsp sesame oil
  • 4 x white fish fillets (barramundi or similar) scored 3 times with a knife
  • Preheat the oven to 200C. Heat the oil in a wok, and stir fry the garlic, chillies, ginger, and spring onion for 3 minutes. Stir in the chilli paste and stir fry for another minute, then add the soy sauce, vinegar, and stock, and allow to simmer for a couple of mins to thicken.
  • Place the fish fillets on a baking tray and smother with your fiery sauce. Bake in the oven for 20 mins, or until the fish is cooked through. Serve with fried vegetables, noodles or rice.
30 mins
4 serving

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