Fish Stir-Fry With Ginger
A flavorful fish stir-fry featuring ginger, green onions, and a tangy sauce, perfect for quick, healthy meals with vibrant Asian-inspired flavors.
Ingredients
- 1/2 cup cornstarch
- 1/2 teaspoon ground ginger ⓘ
- 1 teaspoon salt ⓘ
- 1 1/2 pounds firm fish (haddock, swordfish, shrimp) ⓘ
- 3 tablespoons peanut oil ⓘ
- 1-inch piece ginger root, peeled and finely chopped
- 4 green onions, thinly sliced ⓘ
- 1 tablespoon red wine vinegar ⓘ
- 2 tablespoons rice wine or dry sherry ⓘ
- 3 tablespoons soy sauce ⓘ
- 1 teaspoon sugar ⓘ
- 3 tablespoons orange juice ⓘ
Instructions
- Mix cornstarch, ground ginger, and salt; evenly coat the fish.
- In a wok, heat the peanut oil.
- Add the fish and stir-fry about 4 minutes, occasionally turning gently, until evenly browned.
- In a measuring cup, mix together red wine vinegar, rice wine or dry sherry, soy sauce, sugar, and orange juice.
- Add the mixed sauce to the wok.
- Reduce heat so the liquid just simmers.
- Cover and cook for 4 minutes.
Tips & Substitutions
For a crispier texture, consider using a combination of cornstarch and flour for coating the fish. If you can't find firm fish like haddock or swordfish, shrimp is a great substitute. For an extra kick, add some sliced bell peppers or snap peas to the stir-fry. Adjust the level of ginger according to your personal taste, especially if you enjoy its robust flavor.
Serving Suggestions
Serve this vibrant fish stir-fry over steamed jasmine rice or alongside a fresh salad for a balanced meal. It pairs beautifully with Shrimp Fried Rice for a hearty feast or can be enjoyed with a side of sautéed bok choy. Garnish with extra green onions for added flavor and color.
Storage & Reheating
Leftover fish stir-fry can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Avoid microwaving as it can make the fish rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Stir-Fry With Ginger contains roughly 932 calories, with 3g protein, 9g carbohydrates, and 100g 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, but it's important to thaw it completely and pat it dry before coating with cornstarch. This will help achieve a better texture when stir-frying.
What can I substitute for peanut oil?
If you're allergic to peanuts or prefer a different flavor, canola oil or sesame oil are great alternatives. Just keep in mind that sesame oil has a stronger flavor, so use it sparingly.
How can I make this dish spicier?
To add heat, consider incorporating sliced fresh chilies or a dash of chili paste to the sauce. Adjust the amount based on your heat tolerance, and remember that a little goes a long way!
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).