Fish Stir Fry
User Reviews
4.9
22 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
191 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
Chinese
Fish Stir Fry
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This recipe works with any firm, white fish, or you can use shrimp, scallops, lobster or clams. Some of the ingredients can be hard to find outside Asian markets or online, so I have substitutions below.
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Ingredients
MARINADE
- 1 pound fish cut into chunks, skinless boneless
- 4 tablespoons potato starch
- 4 tablespoons corn starch
- 4 tablespoons tapioca starch
- 2 egg yolk
- 1 tablespoon soy sauce
- cooking oil for frying
STIR FRY
- 2 tablespoons ginger minced
- 2 tablespoons garlic minced
- 4 green onion sliced thin
- 2 to 6 Chili pepper sliced (optional, small, hot
- 2 tablespoons chile bean paste (pixian or doubanjiang)
- 1/2 teaspoon potato starch
- 1/2 teaspoon corn starch
- 1/2 teaspoon tapioca starch
- 1/4 cup fish stock or seafood stock or water
- 2 tablespoons black vinegar or malt vinegar
- 2 teaspoons soy sauce
- 1 teaspoon Sichuan peppercorns optional, freshly ground
Instructions
- Mix all the marinade ingredients (except for the oil) together in a bowl. Really make sure each piece of fish is coated. Let this sit while you heat the oil up in a wok or pot. You want it at a full 350°F.
- Fry the pieces of fish in batches, using a chopstick or butter knife to separate them as they fry. Fry until golden brown, then drain on a cooling rack set over a baking sheet. Let the oil cool a bit, then pour off all but about 2 or 3 tablespoons.
- If you're not using a wok, move the oil to a big frying pan. Get the oil screaming hot over high heat on your biggest burner. The second it starts to smoke, add the ginger, garlic, green onions and chiles and stir fry about 30 seconds.
- Mix the starch with the stock so you have a slurry.
- Return the fish to the wok and add the bean paste, stock-and-starch mixture and stir fry 1 minute, or until the sauce looks glossy. Add the vinegar, soy sauce and Sichuan peppercorns and toss to combine. Serve at once.
Notes
- If you can't find small, hot chiles like Thai or Chinese tsien tsin, use a serrano.
- You can reuse the oil by pouring it through a strainer to remove debris. It can be reused up to 4 or 5 times. Label it "fish oil."
Nutrition Information
Show Details
Calories
191kcal
(10%)
Carbohydrates
16g
(5%)
Protein
24g
(48%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
146mg
(49%)
Sodium
536mg
(22%)
Potassium
578mg
(12%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
313IU
(6%)
Vitamin C
8mg
(9%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 16g | 5% |
| Protein | 24g | 48% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 146mg | 49% |
| Sodium | 536mg | 22% |
| Potassium | 578mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 313IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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