Name: Superfast Fish Stir-Fry
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 servings
Ingredients: 1 tbsp (15 ml) toasted sesame oil; 1 tbsp (15 ml) freshly grated ginger, or jarred ginger paste; 2 cloves garlic, minced or grated using a Microplane; 1 lb (454 g) skinless firm fish fillets (such as salmon, trout, cod, haddock, tilapia, sea bass), cut into ~1-inch (2.5 cm) cubes; 2 heaping cups (500 ml) broccoli florets, snow peas, or sliced bell peppers; 1/4 cup (60 ml) chicken stock , vegetable stock , or water; 2 tbsp (30 ml) Japanese soy sauce; 1 tsp (5 ml) coarsely ground black pepper, or ½ tsp (2 ml) red pepper flakes; Steamed rice

This versatile fish stir-fry comes together in a flash, yet is incredibly flavorful and satisfying to serve to hungry loved ones. {Jump to Recipe}

There’s just no other stir-fry that comes together this quick, yet is so flavorful and satisfying to serve to hungry loved ones. My family prefers this fish stir-fry with salmon, but you can use any firm-fleshed fish. Keep diced raw fish in portions in airtight bags in the freezer and you’ll always be able to make this fish stir-fry in a pinch. Simply plunge a bag of fish cubes in a bowl of water for 10-15 minutes to thaw before using in the recipe.

Superfast Fish Stir-Fry

Prep 10 mins

Cook 6 mins

Total 16 mins

Author Marie Asselin, FoodNouveau.com

Yield 4 servings

This versatile fish stir-fry comes together in a flash, yet is incredibly flavorful and satisfying to serve to hungry loved ones.

Ingredients

1 tbsp (15 ml) toasted sesame oil
1 tbsp (15 ml) freshly grated ginger, or jarred ginger paste
2 cloves garlic, minced or grated using a Microplane
1 lb (454 g) skinless firm fish fillets (such as salmon, trout, cod, haddock, tilapia, sea bass), cut into ~1-inch (2.5 cm) cubes
2 heaping cups (500 ml) broccoli florets, snow peas, or sliced bell peppers
1/4 cup (60 ml) chicken stock, vegetable stock, or water
2 tbsp (30 ml) Japanese soy sauce

OPTIONAL GARNISH

1 tsp (5 ml) coarsely ground black pepper, or ½ tsp (2 ml) red pepper flakes

SERVE WITH

Steamed rice

Instructions

Place a wok or a large nonstick saute pan over medium-high heat. Add the sesame oil and heat until shimmering, about 30 seconds. Add ginger and garlic and stir for a few seconds. Add the fish and cook for 2-4 minutes, depending on the variety you’re using, until the fish is just cooked. Spoon the fish out of the pan and onto a side plate, then add the broccoli or snow peas, to the pan. Stir-fry for 1 minute to give some color, then add the stock, and the soy sauce. Stir to combine, then cook for 1-2 minutes more, or until the vegetables are crisp-tender. Add the fish back into the pan and stir to combine.

Remove from the heat. Garnish with black pepper or red pepper flakes, if using. Serve the fish stir-fry immediately with steamed rice.