Pan Fried Fish With Vegetable Stir Fry Recipes

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

PAN FRIED FISH WITH VEGETABLE STIR FRY

Steps:

• Chop all veggies into pieces about the size of your finger (length and width). Stir fry all veggies in a large fry pan with a bit of coconut oil. When they begin to soften, add the salt, pepper and spices to your taste preference. Add a splash of Bragg's Seasoning (start with a couple table spoons and see how the taste is). For the fish, in a separate fry pan, heat 2 tbsp coconut oil on medium-high (you may need to add more if necessary). Fry the fish on each side for 3 minutes (or until barely cooked through). Fish will continue cooking slightly after removed from heat.

FISH AND VEGETABLE STIR-FRY

Steps:

• Mix all ingredients in a skillet and cook on a stove top flame low heat.
• Cover with a lid right away let steam until fish is done usually only 5-7 minutes depending on thickness of fish.
• Then pour out excess liquid and serve the rest.

CRISPY FISH WITH STIR-FRIED VEGETABLES

Steps:

• For the rice: Bring 3 cups of water to a boil in a large pot. Using a fine-mesh sieve, rinse the rice under cold water until the water runs clear. Stir the rice in the boiling water and reduce the heat to a simmer. Cover and cook until the liquid is absorbed, about 12 minutes. Fluff with a fork and cover with a lid to hold warm for plating.
• For the stir-fried vegetables: Heat a wok until smoking. Remove the wok from the heat and add the grapeseed oil. Place the wok back over the heat, add the garlic and ginger and cook for 30 seconds, stirring to avoid burning the garlic. Add the carrots, mushrooms, onions and bok choy and stir-fry until the carrots are tender, 3 to 5 minutes. Season with salt and pepper and transfer to a bowl; cover to keep warm.
• For the sauce: Heat the wiped-clean wok over high heat. Add the chicken broth, sherry, fish sauce and ginger and bring to a boil. In a small bowl, mix the cornstarch with 1/2 cup water and add it to the sauce slowly, whisking, until the sauce reaches the desired thickness (do not add it all if it thickens up enough first). Whisk the egg yolks into the sauce, then remove from the heat and season with salt, pepper and lime juice.
• For the fish: In a tall-sided pot, heat the vegetable oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F; line a plate with paper towels. In a shallow dish, season the cornstarch with the salt and pepper. Dredge the cod fillets in the cornstarch and immediately place them in the oil, making sure not to overcrowd the pot. Cook the fish until it floats and cooks to a golden brown. Transfer the fish to the paper towels and sprinkle with additional salt and pepper.
• Scoop about 3/4 cup of rice onto the center of each of 6 plates. Top the rice with the stir-fried vegetables. Place the fried fish on top of the vegetables and spoon about 3 ounces of the sauce around the fish. Garnish the plate with the chopped scallions.

STIR-FRIED FISH WITH VEGETABLES

Steps:

• 1. Bone fish and cut against the grain in 1/4-inch slices. Combine cornstarch, salt and sherry. Add to fish and toss gently to coat. 2. Slice bamboo shoots, Chinese lettuce and water chestnuts thin. Stem and string snow peas. Crush garlic. 3. Heat oil. Add the second quantity of salt, then crushed garlic stir-fry a few times. Add vegetables and stir-fry to coat with oil (about 1 minute). 4. Add stock, sugar and pepper and bring to a boil. Cook, covered, 2 minutes over medium heat then remove vegetables and liquid from pan. Meanwhile mince ginger root. 5. Heat remaining oil. Add remaining salt, then minced ginger stir-fry a few times. Add fish slices and stir-fry gently until done (about 3 minutes). 6. Return vegetables and their liquid. Stir-fry gently only to heat through. Serve at once. VARIATIONS: * For the Chinese lettuce, substitute Chinese cabbage. * For the vegetables, substitute 1/2 head cauliflower, broken into flowerets and parboiled and 1 cup fresh mushrooms, sliced thin. * In step 3, add with the vegetables 2 tablespoons cloud ear mushrooms (soaked). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

VEGETABLE BEEF STIR-FRY

Steps:

• In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.