Pan-Fried Sea Bass in Szechuan-Style Sauce
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Pan-Fried Sea Bass in Szechuan-Style Sauce

Pan-Fried Sea Bass in Szechuan-Style Sauce

with Crispy Shallot Rice

Golden pan-fried sea bass is draped in stir-fried veggies and drizzled with a punchy Szechuan sauce. Aromatic shallot rice adds another level of complexity and flavour!

Sea Bass/Bar

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

280 g

Sea Bass

(Contains Sea Bass/Bar)

1 tbsp


28 g

Crispy Shallots

(Contains Sulphites, Wheat)

¾ cup

Basmati Rice

1 tbsp

Garlic Puree

4 tbsp

White Cooking Wine

(Contains Sulphites)

30 mL

Ginger-Garlic Puree

(Contains Soy, Sesame, Wheat)

160 g

Sweet Bell Pepper

56 g

Snow Peas

Not included in your delivery

½ tbsp


1.5 tbsp


½ tbsp

Unsalted Butter*

(Contains Milk)

0.31 tsp


0.13 tsp



Nutrition Values

Calories690 kcal
Fat24 g
Saturated Fat7 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber4 g
Protein36 g
Cholesterol65 mg
Sodium1520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Small Bowl
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel


Make shallot rice

Before starting, wash and dry all produce. Heat a medium pot over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) butter, then half the crispy shallots. Toast, stirring occasionally, until fragrant, 1-2 min.Add rice, 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.

Make stir-fry sauce and prep sea bass

Meanwhile, combine Szechuan sauce, half the garlic puree, 1/2 tsp (1 tsp) cornstarch, 1/2 tbsp (1 tbsp) sugar and 1/2 cup (3/4 cup) water in a small bowl.Heat a large non-stick pan over medium-high.While the pan heats, pat sea bass dry with paper towels. Season with salt and pepper.Spread remaining garlic puree over the flesh side, avoiding the skin.Sprinkle remaining cornstarch over both sides, then pat to coat.

Fry sea bass

When the pan is hot, add 1 tbsp oil, then sea bass, skin-side down. (NOTE: For 4 ppl, cook sea bass in two batches, using 1 tbsp oil per batch.) Fry until skin is crispy, 4-5 min.Flip and fry until sea bass is opaque and cooked through, 2-3 min.** Transfer sea bass to a plate.

Prep and cook veggies

While sea bass cooks, core then cut pepper into 1/4-inch slices.Trim snow peas.When sea bass is done, carefully wipe the pan clean, then return the pan to medium-high.Add 1/2 tbsp (1 tbsp) oil, snow peas and peppers. Cook, stirring occasionally, until veggies soften slightly, 2-3 min.

Sauce veggies

Add cooking wine to the pan with veggies. Cook, stirring often, until wine is almost gone, 30 sec-1 min.Add stir-fry sauce. Cook, stirring often, until sauce thickens slightly and veggies are tender-crisp, 2-3 min. Season with pepper, to taste.

Finish and serve

Fluff rice with a fork.Divide rice between plates. Top rice with half the veggies and sauce, sea bass skin-side up, then remaining veggies and sauce.Sprinkle remaining crispy shallots over top.

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