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Stir Fried Fish Fillet – Dinner Idea for Fish Fans

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For so many stir fry recipes crawling in the web today, trying each one would be a fantastic idea in your kitchen. There are innovative ideas in frying that is worth trying if it really appeals your taste buds. Some chefs recommend branded sauces for your fry, and some even ventures on combining two or three proteins together with lots of vegetables with them to come out with that new taste for dinner. Certainly, these stir fries are easy and quick to do and if done perfectly could yield that amazing combination of taste, from the proteins to the vegetables the goes with it.
stir fried fish fillet

We must remember that pork taste different from beef and so with chicken that also taste different from shrimps. On vegetables, the broccoli florets taste different from carrots and bell peppers and even mushrooms that really taste different from baby corns or snap peas. Using bean sprouts could even make your fry a succulent dish most of the time.

Ingredients Stir Fried Fish Fillet

1/2 pound sole fish fillet (cut into pieces and marinate with 1/2 tablespoon of cornstarch)
2 tablespoon Lee Kam Kee black bean sauce (Malaysian Brand)
1 small onion, peeled and cut into quarters
6 dried chilies, de-seeded (red hot small chilies)
1 small green bell pepper, please cut them into small strips
2 stalks of scallions, sliced into 1 ½ inch in length
5 small slices of fresh ginger root
1/8 teaspoon sesame oil
1/2 tablespoon of cornstarch, already mix with 3 tablespoons of water, dissolved and smooth
1/2 teaspoon sugar
1/8 teaspoon fish sauce

Cooking Instructions Stir Fried Fish Fillet

In marinating your fish fillet, you can add a teaspoon of lime juice if desired. This somehow removes that salty taste from the fish. Coat the cornstarch and lime juice well while marinating the fish fillets.

To start your frying, heat a wok or a large skillet over medium high heat on your American stove. Once hot, add the cooking oil and wait till it starts to smoke or get hot enough.

Then add the sliced ginger root, the onions, the bell peppers, the dried chilies and fry them until they become aromatic. Remember we don’t use garlic in this fry recipe.

Once the aroma fills the kitchen, you can now add the fish fillet and constantly fry them. After a few seconds, about 20 to 30 seconds, you can add the black bean sauce, the fish sauce, the sugar, and the sesame oil and continue stir frying until the fish fillets are thoroughly cooked, but not over seared.

Finally add the cornstarch mixture and stir to thicken the sauce in the dish.

Toss in the chopped scallions on the dish and stir quickly to mix them together. Be careful not to ruin your fish fillets.

Serve them immediately while they are hot. Great to go with white steam cooked rice.

Enjoy this fish stir fry recipe at home, a little different from the usual proteins used in popular stir fry dishes. Great to go also with some salted eggs and sliced fresh tomatoes on its sides.