This versatile fish stir-fry comes together in a flash, yet is incredibly flavorful and satisfying to serve to hungry loved ones.
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This stir-fry is one of the quickest weeknight dinners you can make without sacrificing flavor. It’s ideal for busy evenings when you want something nourishing and fast. Salmon works beautifully, but any firm-fleshed fish — cod, haddock, tilapia, sea bass or trout — will hold up well in the pan. To make this even more convenient, keep fish cut into 1-inch cubes in airtight bags in the freezer. To use, thaw a portion by submerging the sealed bag in cold water for 10–15 minutes.
Pin Recipe
Superfast Fish Stir-Fry
10 mins
6 mins
16 mins
4 servings
Marie Asselin, FoodNouveau.com
Ingredients
- 1 tbsp toasted sesame oil
- 1 tbsp jarred ginger paste or freshly grated ginger
- 2 cloves garlic, minced or grated
- 1 lb skinless firm fish fillets, cut into ~1-inch (2.5 cm) cubes
- 2 cups broccoli florets, snow peas, or sliced bell peppers
- ¼ cup chicken or 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
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Place a wok or a large nonstick sauté pan over medium-high heat. Add the sesame oil and heat until shimmering, about 30 seconds. Stir in the ginger and garlic for a few seconds to release their aroma. Add the fish cubes and cook 2–4 minutes, depending on the fish, until just cooked through. Transfer the fish to a plate.
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Add the broccoli, snow peas, or bell peppers to the hot pan and stir-fry for about 1 minute to add color. Pour in the stock or water and the soy sauce, stirring to combine. Cook 1–2 minutes more, until the vegetables are crisp-tender. Return the fish to the pan and gently toss to coat and warm through.
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Remove from the heat. Garnish with toasted sesame seeds and a grind of black pepper or a pinch of red pepper flakes if you like heat. Serve immediately with steamed rice.
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Make it gluten-free: substitute gluten-free soy sauce or tamari.
Did you make this?
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