Sturgeon Szechuan

Experience the bold and vibrant flavors of "Sturgeon Szechuan," a tantalizing fusion of fresh sturgeon fillet and the fiery, aromatic spices of Sichuan cuisine. This dish features tender, bite-sized pieces of sturgeon seared to golden perfection, then infused with the fragrant heat of Szechuan peppercorns, dried red chilies, and a savory blend of soy sauce, Shaoxing wine, and dark soy sauce. Enhanced by the aromatic duo of garlic and ginger, and finished with a touch of sesame oil and scallions, this recipe achieves a perfect balance between heat, umami, and subtle sweetness. Ready in just 35 minutes, this vibrant stir-fry pairs beautifully with steamed rice or noodles, making it an irresistible choice for seafood lovers seeking a spicy, restaurant-quality meal at home. Keywords: Sturgeon Szechuan recipe, spicy seafood stir-fry, Sichuan cuisine, sturgeon fillet, bold flavors.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound Sturgeon fillet
• 3 tablespoons Cornstarch
• 4 tablespoons Vegetable oil
• 1 teaspoon Szechuan peppercorns
• 6 whole Dried red chilies
• 4 cloves Garlic
• 1 tablespoon Fresh ginger
• 3 tablespoons Soy sauce
• 2 tablespoons Shaoxing wine
• 1 tablespoon Dark soy sauce
• 1 teaspoon Sugar
• 0.5 cup Chicken stock
• 2 stalks Scallions
• 1 teaspoon Sesame oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Pat the sturgeon fillet dry with paper towels and cut it into even bite-sized pieces.

Step 2

In a bowl, toss the sturgeon pieces with salt, black pepper, and 2 tablespoons of cornstarch. Ensure all pieces are evenly coated.

Step 3

Heat 3 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the sturgeon pieces and sear each side for 1-2 minutes until golden brown. Remove and set aside.

Step 4

Add the remaining 1 tablespoon of vegetable oil to the wok. Lower the heat to medium and add the Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.

Step 5

Add the dried red chilies to the wok and stir-fry for an additional 30 seconds. Be careful not to burn them.

Step 6

Add the minced garlic and julienned ginger to the wok. Stir-fry for about 1 minute until fragrant.

Step 7

In a small bowl, mix the soy sauce, Shaoxing wine, dark soy sauce, sugar, and chicken stock. Pour this sauce mixture into the wok.

Step 8

Stir well and let the sauce simmer for 2-3 minutes until it slightly reduces.

Step 9

Return the seared sturgeon pieces to the wok and gently toss to coat them in the sauce. Cook for another 2 minutes to heat through.

Step 10

Slice the scallions into 2-inch pieces and add them to the wok. Drizzle in the sesame oil and give everything a final stir.

Step 11

Remove from heat and transfer the Sturgeon Szechuan to a serving plate. Serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	(627.1g)

Amount per serving	% Daily Value*
Calories	1236.5

Total Fat 87.6g	0%
Saturated Fat 16.4g	0%
Polyunsaturated Fat 39.4g
Cholesterol 226.8mg	0%
Sodium 3676.3mg	0%
Total Carbohydrate 40.3g	0%
Dietary Fiber 4.0g	0%
Total Sugars 4.9g
Protein 78.5g	0%

Vitamin D 907.2IU	0%
Calcium 71.5mg	0%
Iron 4.6mg	0%
Potassium 1661.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 24.8%

Carbs: 12.8%