Website of the Year India 2015

Stir-fry fish fillets Recipe

Stir-fry fish fillets is a popular Chinese Appetiser
Author :
On :
Tuesday, 19 April, 2016
Category :
Non-Vegetarian Recipe
Course :
Appetiser Recipe
Cuisine :
Chinese Recipe
Technique :
Braise Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


  • 500 gms - boneless fish fillets
  • For the marinade:
  • few drops of sesame oil
  • Salt and pepper to taste
  • 1 Egg white
  • 1 - 2 tsp - corn-starch
  • Other:
  • 4 tbsp vegetable oil
  • 1 Clove garlic, minced
  • 2 slices ginger, shredded
  • 1/2 red onion, sliced
  • For the sauce:
  • 1/2 cup fish stock, Chicken broth, or water1 tbsp - Oyster sauce
  • 1/4 tsp - soya sauce
  • 1 tsp - corn-starch mixed in 1 tbsp water
  • Other:
  • Other vegetables as desired (celery, bean sprouts, snow peas or mushrooms) 2 tsp - ground coriander, or as desired
  • How to Make Stir-fry fish fillets:

    1. Cut fish into approximately 1.5 inches by 1/2 inch pieces (be sure the pieces aren't too small).
    2. Add the marinade ingredients, adding each ingredient separately and the corn-starch last.
    3. Mix well and let the fish marinate for 10 minutes.
    4. Prepare the sauce:
    5. In a small bowl, combine the first 3 sauce ingredients and set aside.
    6. In a second bowl, combine the corn-starch and water and set aside.
    7. Heat a wok, add 2 tbsp oil.
    8. Add the fish fillets and sear until lightly browned.
    9. Remove the fish from the wok.
    10. Add 2 tbsp oil to the wok.
    11. Add the garlic, ginger, and onion and cook until the onion is lightly browned.
    12. Add the remaining vegetables and stir-fry.
    13. Add the sauce, heat to bubbling, and add the corn-starch and water, stirring quickly to thicken. Add the fish back into the wok. Mix everything through.
    14. Garnish with the ground coriander before serving.


    Bawarchi of the Week

    Shruti J

    Shruti J

    Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

    know more