Mains - Best fish for stir fry recipes

Author: Tamara Garmon

Ginger Chili Fish Stir Fry is made with delicate white fish stir fried with ginger, garlic, chilis and vegetables. This delicious fish and vegetable stir-fry is a welcomed addition to a balanced diet.

Ginger Chili Fish Stir Fry
Vegetable Fish Stir Fry
Korean fish stir-fry
Fish and vegetable stir-fry
What is the best fish to pan fry?
What are some firm white fish?
What fish is used in Chinese dishes?
What are good things to put in a stir-fry?

Ginger Chili Fish Stir Fry

Ginger Chili Fish Stir Fry is made with delicate white fish stir fried with ginger, garlic, chilis and vegetables. Deliciously healthy, low carb and can be on your table in less than 15 minutes.
Provided by: HWC Magazine
Total time: 15 minutes
Cook time: 15 minutes
Yields: 2 servings
Cuisine: Chinese
Number of ingredients: 14

Ingredients:

1 tbsp canola oil (or light flavored oil of choice)
1 tbsp ginger (freshly grated)
2 cloves garlic (peeled and minced)
1 chili peppers (sliced finely (optional) )
8 oz white fish (deboned and skin removed and cut into 2 inch pieces )
salt (to taste)
white pepper (to taste)
3/4 cup carrots (sliced)
1 cup baby bok choy (washed well and chopped roughly)
1/4 cup garlic chives ( sliced in 2 inch sections - optional)
1 tsp chicken powder (gluten free or can use chicken bouillon crushed)
1 tsp cornstarch
2 tbsp water
1 tsp sesame oil

Nutrition:

How to cook:

In your wok or large frying pan, add your oil and put on medium-high heat and add ginger, garlic, chillies and sauté until aromatic. Add your prepared and cut white fish and season with salt and white pepper to taste and let sear on both sides until fish is no longer translucent. Remove fish from wok, keep warm.
Add your carrots to your pan with about 2 tablespoons of water and a little salt and white pepper and cover with a lid to steam just until you can pierce the end of your chopstick into the carrot. You want your carrots to be aldente but not hard. Take the lid off of the wok and add the rest of your vegetables such as the baby bok choy and garlic chives and sprinkle on 1 teaspoon of gluten free chicken powder/vegan powder and cook just until the vegetables turn bright green.
Make a cornstarch slurry and add one teaspoon of cornstarch to about 2 tablespoon of water and mix thoroughly. Set aside. Add the fish back into the wok with the vegetables and add about 1 to 2 teaspoons or as needed of the cornstarch slurry just until you have a silky sauce. Add only a small amount at a time and adjust as needed. If you do not add enough the sauce will be too runny, if you add too much it will be too thick and if you cook to long the sauce will go thin again. (Strange...but it happens... don't take your eyes off the wok. This step should take you no longer than 1 minute) Gently stir the fish and vegetables and cornstarch slurry together. Drizzle with a little sesame oil and adjust seasonings as desired.
Serve Ginger Chili Fish Stir Fry on its own as a delicious low carb dinner or with a side of rice for a complete meal. Enjoy!

Notes: Fish Stir Fry Recipe, Heat oils in wok or large frying pan. Add garlic and curry powder (if using) and stir fry for 30 Duration: 2:44

Tags:

fish and vegetable stir-fry ginger chili fish stir fry

Stir Fry Fish - Chinese Fish Recipe

Stir Fry Fish - Chinese Fish Recipe - Youtube 400 GRAMS of FISH 1 CUP BELL PEPPERS 1 Duration: 8:44

Chinese Stir Fry Crispy Fish Recipe

400 GRAMS FILLET FISH 3TBSP CORN FLOUR 2TSP 5 SPICE POWDER OIL FOR FRYING Duration: 8:49

Quick & Easy Fish Stir Fry in Black Bean Sauce 速炒豆酱

Quick & Easy Fish Stir Fry in Black Bean Sauce 速炒豆酱鱼 Duration: 4:22

Vegetable Fish Stir Fry

Delicious low carb 4 ingredient vegetable fish stir fry - GF, paleo, Keto
Provided by: Charla
Total time: 25 minutes
Cook time: 5 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Asian
Number of ingredients: 6

Ingredients:

4 large fish fillets (chopped into pieces)
3 mixed bell peppers (sliced)
2 large zucchini (courgettes)
fish seasoning (see post for ingredients)
2 tbsp of coconut oil
1 tsp of Himalayan pink salt (for the zoodles)

Nutrition:

How to cook:

Start off by using the spiraliser to create vegetable noodles. To do this simply use a peeler to scrap the skin off the zucchini, it should come off quite easily. Then wedge the zucchini in between the spike and insert it into the protruding metal piece. Rotate the lever clockwise until the zoodles exit the other side, using a dish to catch the noodles.
Put the veggie noodles into a colander, massage with 1tsp off pink salt and set aside for 10-15 minutes.
After the given time you will notice the zoodles begin to sweat. At this stage wash and drain the zoodles.
Now season the fish with the seasoning mix as listed and set aside
In a heavy duty pan (can use wok) melt the coconut oil on medium heat and proceed to adding the bell peppers and cook them until tender. Roughly 5-7 minutes this should take.
Once the peppers are tender, pan fry the fish. Ensure to toss and manoeuvre fish for an even transparent sealant. Do this for 3-4 minutes
Finally add the vegetable noodles, folding no more than 4 times so they don;t become too fragile nor do the fish pieces break down and cook for a total of 3-4 minutes.
Remove from stove and serve accordingly.

Notes: What Is Fish Stir-Fry? (with pictures), Some of the most popular types of fish used in this dish are cod, snapper, or halibut. These species of white fish are often preferred for stir-

Korean fish stir-fry

This fish stir-fry is a quick and healthy meal for those nights where we don't have time to spare.
Provided by: Kate Tait
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: asian, korean
Number of ingredients: 13

Ingredients:

600g ling fish fillets, cut into 3cm pieces
180g rice stick noodles
9.20 gm sunflower or rice bran oil
4 spring onions, finely chopped
2 green capsicums, thinly sliced
1 red capsicum, thinly sliced
500.00 ml watercress sprigs
2 garlic cloves, crushed
1/2 tsp chilli powder
42.00 gm soy sauce
20.00 ml Chinese rice wine (shaohsing)
6.00 gm sesame seeds, toasted
2 tsp sesame oil

Nutrition:

How to cook:

Combine marinade ingredients in a bowl, add fish and turn to coat. Stand for 10 minutes. Cook the noodles according to packet instructions, then drain.
Heat the oil in a wok over high heat. Add drained fish (reserving marinade), and stir-fry for 1 minute. Add onion and capsicum and stir-fry for 2 minutes. Add reserved marinade and simmer for 2-3 minutes until fish is cooked and sauce is slightly thickened. Remove from the heat and fold in watercress, then serve the stir-fry on the noodles.

Notes: Citrus & ginger steamed fish with stir-fry veg recipe, Mix together the orange zest and juice, soy and vinegar. Line the top of a steamer with baking parchment and heat water in the base. Top the

Fish and vegetable stir-fry

This delicious fish and vegetable stir-fry is a welcomed addition to a balanced diet.
Provided by: Coles Magazine
Total time: 35 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: asian
Number of ingredients: 10

Ingredients:

9.20 gm vegetable oil
750g blue-eye trevalla, or other firm, boneless fish fillets, sliced
200g snow peas, trimmed, sliced diagonally
1 bunch baby bok choy, quartered
1 bunch broccolini, sliced
4 green onions, sliced
250g fresh rice noodles (or noodles of choice)
65.63 gm salt-reduced soy sauce
44.00 gm sweet chilli sauce
Coriander leaves, to serve

Nutrition:

How to cook:

Heat oil in a wok or large frying pan on high. Stir-fry fish in 2 batches, for 2-3 mins until cooked through. Transfer to a plate.
Add snow peas, baby bok choy, broccolini and green onions to same wok. Stir-fry for 3-5 mins, until tender.
Cook noodles according to packet instructions. Drain well.
Toss noodles through vegetables with fish. Soy sauce and chilli sauce. Serve topped with coriander.

Notes: Korean fish stir-fry, 2 Method Steps · Step 1. Combine marinade ingredients in a bowl, add fish and turn to coat. Stand for 10 minutes. Cook the noodles according to packet