Spicy Pepper Fish with Garlic Sprouts

Name: Spicy Pepper Fish with Garlic Sprouts
Total time: 1 h
Ingredients: 400g white fish fillets (cod or tilapia), cut into chunks; 4 tbsp cornstarch, for coating; 1 tsp salt; 1 tbsp fresh ginger, grated; 1/2 tsp white pepper powder; 3 tbsp cooking wine (Shaoxing wine), divided; 3 tbsp vegetable oil; 4 cloves garlic, sliced; 1 green bell pepper, sliced; 1 red bell pepper, sliced; 150g garlic sprouts or scallions, cut into segments; 2 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp oyster sauce

A bold and flavorful fish dish where tender fish pieces are first air-fried until crispy, then stir-fried with vibrant bell peppers and aromatic garlic sprouts. The sauce coats every bite with savory depth, making this an irresistible rice companion.

1h 0m

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Story

This recipe transforms simple white fish into something spectacular. The double-cooking method (air-frying first, then stir-frying) creates textural contrast—crispy exterior giving way to juicy, flavorful fish inside.

Ingredients

white fish fillets (cod or tilapia), cut into chunks 400g

cornstarch, for coating 4 tbsp

salt 1 tsp

fresh ginger, grated 1 tbsp

white pepper powder 1/2 tsp

cooking wine (Shaoxing wine), divided 3 tbsp

vegetable oil 3 tbsp

garlic, sliced 4 cloves

green bell pepper, sliced 1

red bell pepper, sliced 1

garlic sprouts or scallions, cut into segments 150g

light soy sauce 2 tbsp

dark soy sauce 1 tbsp

oyster sauce 1 tbsp

Instructions

Season and coat the fish

Pat the fish chunks completely dry with paper towels. Season generously with salt, grated ginger, white pepper, and 2 tablespoons of cooking wine. Let everything marinate for 30 minutes. Spread cornstarch in a shallow bowl, then roll each fish piece in the starch, shaking off any excess.

Cook the fish until crispy

Lightly spray the fish with oil. Air-fry at 180°C (356°F) for 15-18 minutes until golden and crispy, flipping halfway through. Alternatively, pan-fry in a centimeter of oil over medium-high heat until deeply golden on both sides. Set aside.

Build the flavor base

Heat 2 tablespoons of oil in a wok over high heat. Add sliced garlic and sizzle for 30 seconds until fragrant. Toss in the green and red peppers, stir-frying for 2 minutes until they begin to soften but still hold their crunch.

Combine and finish

Add the crispy fish to the wok. Pour remaining 1 tablespoon of cooking wine around the edges of the pan (this creates steam and lifts any flavorful bits). Add light soy sauce, dark soy sauce, and oyster sauce. Toss everything together gently, tasting and adjusting seasoning with salt if needed. Finally, fold in the garlic sprouts and cook just until they wilt slightly, about 1 minute. Serve immediately over steamed rice.