Category
Haddock
Cod
Bass
Servings
4
Prep Time
10 minutes
Cook Time
15 minutes
Move over chicken, and say hello to your new favorite weeknight recipe; Gingered Fish & Vegetable Stir-Fry! In our easy fish stir-fry recipe, use your favorite white fish, tons of veggies, and tasty fresh ginger with our simple homemade stir-fry sauce. For a healthy and delicious meal that is prep to the table in 15 minutes! Feel free to swap out cod with your favorite white fish, such as haddock or sea bass.
Ingredients
2 Tablespoons cornstarch
3 Tablespoons canola oil, divided
2-inch piece fresh ginger root, peeled and julienned
2 cloves garlic, minced
2 green chili peppers, sliced
2 large carrots, peeled, halved, and cut into half-moons
6 baby bok choy, trimmed and quartered
2 Tablespoons soy sauce
1 teaspoon toasted sesame oil
cooked white rice, to serve
½ cup seaweed strips, rinsed and drained
kosher salt
freshly ground white pepper
Directions
Preheat a wok over moderate heat until hot.
While the wok heats up, toss the fish in a shallow bowl with the cornstarch, ½ teaspoon salt, and ¼ teaspoon white pepper.
When the wok is ready, add 2 Tablespoons canola oil and swirl to coat. Add the fish and stir-fry until golden brown, turning as needed, about 3 minutes. Remove to a plate.
Return the wok to moderate heat. Add the remaining 1 Tablespoon canola oil followed by the ginger, garlic, chili peppers, carrot, bok choy, and a pinch of salt and white pepper; stir-fry until the carrot and bok choy are just tender to the bite, 3-4 minutes.
Return the fish to the wok and add the soy sauce and sesame oil. Stir-fry for about one minute.
To serve, divide the stir-fry between bowls of rice and garnish with seaweed strips.