Stir Fried Fish With Vegetables Recipes

STIR-FRIED VEGETABLES

Steps:

• Combine soy sauce and ginger in a small bowl. Mix flour, chicken broth, and water in another bowl.
• Heat oil in a large skillet or wok over high heat; cook and stir peppers, carrots, broccoli, and mushrooms until just tender, about 3 minutes.
• Toss vegetables with soy sauce mixture; cook and stir for 1 minute. Gradually stir flour mixture into vegetables; bring to a boil and cook until thickened, about 3 minutes.

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.

STEAMED FISH AND VEGETABLES

Steps:

• Place fish on a 15x12-in. piece of heavy-duty foil. Add the vegetables and sprinkle with the lemon juice, parsley, lemon-pepper and dill. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 450° for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork. Carefully open pouch and allow steam to escape.

COD STIR-FRY W/ MIXED VEGETABLES

Steps:

• Cut fish into 2" strips. In a bowl, blend 1 Tblsp. each soy and cornstarch with rice wine. Stir in fish; cover and marinate about 30 minutes. In a small bowl, combine the chicken stock with the remaining soy sauce and cornstarch and the sugar. Heat a wok over high heat until hot. Add 1 Tblsp. oil and heat until oil sizzles when a small piece of fish is added. Add the fish to the oil. Using a metal spatula to turn the strips, stir-fry them about 3 minutes, until golden. Using a slotted spoon, transfer the fish to a plate. Heat the remaing oil in the wok as in step above. Add corn, water chestnuts, broccoli, and chile peppers, and stir-fry about 4 minutes. Stir in cornstarch mixture and cook, stirring constantly, about 1 minute. Return the fish to the wok and cook 1 minute longer. Serve at once with steamed rice.

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.