Chinese Fish With Vegetables
A flavorful Chinese-style fish stir-fry featuring tender fish chunks and crisp vegetables in a savory soy-based sauce, perfect for quick weeknight dinners or casual gatherings.
Ingredients
Instructions
- Clean and bone the fish; cut into 1-inch squares.
- Dredge the fish lightly in 3 tablespoons of cornstarch.
- Heat 4 tablespoons of cold pressed oil in a large skillet or wok until hot but not smoking.
- Toss vegetables with garlic and ginger, then add to hot oil and stir-fry until tender-crisp, about 2 minutes.
- Push vegetables aside, add fish pieces, and stir-fry until fish is opaque, about 2 minutes.
- Add broth, soy sauce, sea salt, and 2 tablespoons of cornstarch; stir well and cook until sauce thickens.
Tips & Substitutions
For a gluten-free option, substitute soy sauce with tamari. To enhance flavor, marinate the fish in a mixture of soy sauce and ginger for 15 minutes before cooking. Ensure the oil is sufficiently hot before adding the fish to achieve a crispy texture. Pair with steamed rice to soak up the sauce, and consider using seasonal vegetables for added freshness.
Serving Suggestions
Serve this dish over a bed of jasmine rice or alongside steamed bok choy for a complete meal. It pairs beautifully with shrimp toastetts for a delightful appetizer. Garnish with green onions or sesame seeds for added flavor and presentation, and consider serving with a side of pickled vegetables for a contrasting crunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the fish and vegetables in a skillet over medium heat, adding a splash of broth to keep it moist. Avoid microwaving, as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Fish With Vegetables contains roughly 274 calories, with 3g protein, 31g carbohydrates, and 15g fat. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this recipe?
Yes, frozen fish can be used as long as it is fully thawed and patted dry before dredging in cornstarch. This ensures the coating adheres properly and achieves a nice texture when cooked.
What vegetables can I add to this dish?
You can incorporate a variety of vegetables such as bell peppers, snap peas, or carrots. Broccoli and bok choy work well too, adding both color and nutrition. Just be sure to cut them into uniform sizes for even cooking.
How can I adjust the spice level?
To increase the spice level, consider adding sliced fresh chili peppers or a dash of chili oil while stir-frying the vegetables. For a milder option, omit the ginger or reduce the amount used. You can also serve with a side of hot sauce for those who prefer extra heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).