Fried Fish and Vegetables


1 lb. fish fillets, sliced into ½” cubes
2 Tbsp. light soy sauce
1 Tbsp. Chinese rice wine
½ tsp. sesame oil
3 tsp. cornstarch divided
⅓ cup of chicken broth
1 Tbsp. oyster sauce
1 tsp. granulated sugar
4 tsp. water
3 Tbsp. peanut oil, divided
2 tsp. minced ginger, divided
8 oz. sliced mushrooms
¼ teaspoon salt
½ medium yellow bell pepper, seeded and chopped
½ medium red bell pepper, seeded and chopped
½ medium green bell pepper, seeded and chopped
1 cup chopped scallions
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Step 1
Place fish cubes in a medium bowl and add soy sauce, rice wine, sesame oil, and 2 teaspoons cornstarch. Marinate for 15 minutes.

Step 2
Combine chicken broth, oyster sauce, and sugar in a bowl. In a separate small bowl, dissolve 1 teaspoon cornstarch into 4 teaspoons water. Set aside.

Step 3
Heat a wok or medium skillet over medium-high heat until it is nearly smoking, and add 2 tablespoons oil. When the oil is hot, add half the ginger. Stir-fry for 10 seconds. Add fish cubes. Stir-fry fish cubes for about 2 minutes or until they begin to brown. Remove fish and drain in a colander or on paper towels.

Step 4
Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the remainder of ginger. Stir-fry for 10 seconds, then add the mushrooms. Stir-fry for 1 minute, sprinkling with salt. Add bell pepper and stir-fry for another minute. Splash vegetables with 1–2 tablespoons of water if they begin to dry out.

Step 5
Push vegetables to the sides of the pan. Add chicken broth mixture and bring to a boil. Stir cornstarch and water and add into the sauce, stirring quickly to thicken. Once the sauce has thickened, add fish back into the pan. Stir-fry for another minute to mix ingredients. Top with scallions and serve hot.

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