Spicy Kung Pao Fish
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Spicy Kung Pao Fish

Give your fish a spicy kick.


3/4 pound firm white fish fillets, each about 3/4-inch thick

3 tablespoons chicken broth

3 tablespoons rice vinegar

1 tablespoon dark soy sauce

1 tablespoon sugar

2 teaspoons chili garlic sauce

3 tablespoons cooking oil

4 small dried red chilies, seeded and cut into 1-inch pieces

1/2 onion, cut into 1-inch pieces

1/2 each red and green bell pepper, cut into 1/2-inch squares

1/2 teaspoon cornstarch dissolved in 1 teaspoon water

1/3 cup roasted nuts, such as walnuts, peanuts or cashews

Marinade Ingredients:

I2 teaspoons cornstarch

1/2 teaspoon salt

1/4 teaspoon white pepper

Cut fish into 1 1/2-inches squares. Place in a bowl with marinade ingredients and stir to coat. Let stand for 10 minutes. Combine sauce and ingredients in a bowl. Set electric wok to 400 degrees F; heat for 2 minutes. Add 1 1/2 tablespoons cooking oil. Place fish in wok and pan-fry, turning once, until golden brown, about 2 minutes on each side. Remove and set aside. Add remaining 1 1/2 tablespoons cooking oil to wok. Add dried and fresh chilies, garlic, onion and bell peppers; stir-fry for 1 minute. Return fish and add sauce; cook until heated through. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Place on a serving platter and sprinkle with nuts.
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