- V
- GF
- NS
- DF
- View Recipe Key
Superfast Fish Stir-Fry
Superfast Fish Stir-Fry
This versatile fish stir-fry comes together in a flash, yet is incredibly flavorful and satisfying to serve to hungry loved ones.
This post contains affiliate links. Full disclosure is at the bottom of the article.
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
Ingredients
- 1 tbsp toasted sesame oil
- 1 tbsp jarred ginger paste, or freshly grated ginger
- 2 cloves garlic, minced or grated using a Microplane
- 1 lb skinless firm fish fillets (such as salmon, trout, cod, haddock, tilapia, sea bass), cut into ~1-inch (2.5 cm) cubes
- 2 cups broccoli florets, snow peas, or sliced bell peppers
- ¼ cup chicken stock, vegetable stock, or water
- 2 tbsp Japanese soy sauce (shoyu)
To serve
- Toasted sesame seeds
- Freshly ground black pepper, or crushed red pepper
- 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.
- MAKE IT GLUTEN-FREE: Use gluten-free soy sauce or Tamari sauce.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.
Author: Marie Asselin
WHAT DID YOU THINK OF THIS RECIPE?
Rate + Review