Serves 4

Cod or sole would be great choices for this recipe. Garnish the fish with lemon wedges and fresh cilantro before serving.

Need:

• 1 pound white fish fillets
• ½ red bell pepper, seeded and cut into bite sized pieces
• ½ green bell pepper, seeded and cut into bite sized pieces
• Simple sweet and sour sauce (see recipe)
• 2 tablespoons vegetable oil or peanut oil
• 4 thin slices of ginger
• 2 green onions cut into thirds
• 1 ½ tablespoons soy sauce
• Black pepper to taste

1. Rinse the fish fillets, pat dry, and cut into bite sized pieces.
2. Add the chopped bell peppers to the sauce. Warm the sauce on low heat while cooking the fish.
3. Heat a wok or skillet over medium high heat until it is almost smoking. Add the oil. When the oil is hot, add the ginger slices and the chopped green onions. Stir fry for abut 10 seconds, and then add the fish cubes. Stir fry the fish cubes until they are opaque. Splash with soy sauce and continue cooking, stirring gently, until the fish cubes are cooked through. Season with black pepper if desired.
4. Bring the sweet and sour sauce to a boil, stirring. Pour over the stir fried fish and serve.

Firm fish fillets that hold their shape such as cod or whitefish work best for this recipe

Need:

• 1 pound fish fillets
• 2 tablespoons light soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• ½ teaspoon Asian sesame oi
• 3 teaspoons cornstarch, divided
• 1/3 cup chicken broth
• 1 tablespoon oyster sauce
• 1 teaspoon granulated sugar
• 4 teaspoons water
• 3 tablespoons vegetable oil or peanut oil, divided
• 2 ribs celery, cut on the diagonal into ½ inch pieces
• ¼ teaspoon salt, or to tast
• 1 red bell pepper, seeded and cut into bite sized cubes
• 1 – 2 tablespoons additional water, optional

1. Cut the fish into cubes. Place the cubes in a bowl, and add the light soy sauce, rice wine or sherry, Asian sesame oil, and two teaspoons cornstarch. Marinate the fish for 15 minutes.
2. Combine the chicken broth, oyster sauce, and sugar in a bowl. In a separate small bowl, dissolve 1 teaspoon cornstarch into the water. Set aside.
3. Heat a wok or 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, then add the fish cubes. Stir fry the fish cubes for about 2 minutes or until they begin to brown. Remove the fish and drain in a colander or on paper towels.
4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the remainder of the ginger. Stir fry for 10 seconds, and then add the celery. Stir-fry the celery for 1 minute, sprinkling with the salt. Add the red bell pepper and stir fry for another minute. Splash the vegetables with 1 to 2 tablespoons of water if they begin to dry out.
5. Push the vegetables to the sides of the pan. Add the chicken broth mixture and bring to a boil. Stir the cornstarch and water and add into the sauce, stirring quickly to thicken. Once the sauce has thickened, add the fish back into the pan. Stir fry for another minute to mix the ingredients.
6. Serve hot.

As with meat and poultry, adding egg white to a seafood marinade helps protect the fish from the hot oil.

Ingredients needed for Simple Stir fried Fish

• 1 pound fish fillets
• ½ teaspoon salt
• Black pepper to taste
• 1 egg white
• 2 tablespoons Chinese rice wine or dry sherry, divided
• 2 teaspoons cornstarch
• 2 tablespoons vegetable oil or peanut oil
• 2 thin slices ginger
• 1 green onion, finely chopped
• 1 tablespoon soy sauce
• 1 teaspoon Asian sesame oil

Steps to prepare the Simple Stir fried Fish

1. Cut the fish fillets into 1 ½ to 2 inch squares that are about ½ inch thick. Place the fish cubes in a bowl and add the salt, black pepper, egg white, 1 tablespoon Chinese rice wine or sherry, and the cornstarch. Marinate the fish for 15 minutes.
2. Heat a wok or skillet over medium high heat until it is nearly smoking. Add the oil. When the oil is hot, ad the ginger and green onion. Stir fry for 10 seconds, then add the fish, Let the fish sit in the pan briefly, then gently stir-fry the fish cubes, moving them around the wok, until they turn white and are firm.
3. Splash the fish cubes with 1 tablespoon rice wine or sherry and the soy sauce. Let the fish cook for another minute, remove it from the heat, and stir in the sesame oil. Serve hot.