Скачать или смотреть Kung Pao Fish & Schezwan Fish Sizzler | Chef Saad Butt | Fusion Food | 9 Feb 26 | Masala TV

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Spice up your dinner with Chef Saad Butt on Fusion Food! In this episode, he cooks bold Kung Pao Fish alongside fiery Schezwan Fish Sizzler—perfect for seafood lovers craving quick, flavorful, and restaurant-style meals at home.

✨ Show: Fusion Food
👨‍🍳 Chef: Saad Butt
📅 Date: 9 February 2026
📺 Channel: Masala TV

📌 RECIPES FEATURED

Kung Pao Fish
Ingredients
• Boneless fish fillet 100 g (cut into cubes)
• Salt ½ tsp
• Black pepper ½ tsp
• Cornflour 2 tbsp
• Soy sauce 2 tbsp
• Chili sauce 1 tbsp
• Vinegar 1 tbsp
• Sugar 1 tsp
• Garlic (chopped) 1 tbsp
• Ginger (chopped) 1 tsp
• Dried red chilies 6–8
• Onion 1 medium (cubed)
• Capsicum 1 medium (cubed)
• Roasted peanuts ¼ cup
• Spring onions for garnish
• Cooking oil as needed
• Water 2–3 tbsp
Method
Marinate the fish with salt, black pepper, and cornflour and rest for 10 minutes. Heat oil in a pan and fry the fish pieces until golden, then remove and set aside. In the same pan, add garlic, ginger, and dried red chilies and sauté until fragrant, then add onion and capsicum and stir-fry on high heat. Add soy sauce, chili sauce, vinegar, sugar, and a little water to make a glossy sauce. Add peanuts and the fried fish, gently toss to coat








Schezuan Fish Sizzler
Ingredients
• Boneless fish 100 g (cut into cubes)
• Salt ½ tsp
• Black pepper ½ tsp
• Cornflour 2 tbsp
• Soy sauce 1 tbsp
• Schezuan sauce 2–3 tbsp (adjust to taste)
• Garlic (chopped) 1 tbsp
• Ginger (chopped) 1 tsp
• Dried red chilies 6–8
• Onion 1 medium (cubed)
• Capsicum 1 medium (cubed)
• Spring onions 2 tbsp (chopped)
• Cooking oil as needed
• Water 3–4 tbsp
Method
Marinate the fish with salt, black pepper, cornflour, and soy sauce for 10 minutes. Heat oil in a pan and fry the fish pieces until golden and cooked through, then remove and set aside. In the same pan, add a little oil, sauté garlic, ginger, and dried red chilies until aromatic, then add onion and capsicum and stir-fry on high heat. Add Schezuan sauce and a little water to make a thick, spicy sauce, then add the fried fish and gently toss to coat without breaking the pieces. Cook for 1–2 minutes, sprinkle spring onions on top, and serve hot with fried rice or noodles.




#FusionFood #ChefSaadButt #MasalaTV #KungPaoFish #SchezwanFishSizzler #SeafoodLovers #QuickMeals #SpicyFish #HomeCooking #FoodLovers

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