Chinese Stir-Fried Fish Fillets

Stir-fried fish fillets with vegetables

Ella Mullins / Flickr / CC BY 2.0

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
852 Calories
71g Fat
42g Carbs
19g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 852
% Daily Value*
Total Fat 71g 91%
Saturated Fat 9g 45%
Cholesterol 0mg 0%
Sodium 363mg 16%
Total Carbohydrate 42g 15%
Dietary Fiber 11g 38%
Protein 19g
Calcium 104mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Chinese recipe for stir-fried fish fillets calls for ginger, which is frequently used in seafood dishes to help cover the "fishy" odor.

The boneless fish fillets are marinated for 10 minutes before flash-frying in a wok. Cooking in a wok is not only fun but very efficient because food cooks evenly.

Serve with rice if desired.


Steps to Make It

Note that while there are multiple steps to this recipe, it is broken down into workable categories to help you better plan for cooking.

Marinate the Fish

  1. In a medium bowl, mix together wine, sesame oil, salt and pepper to taste, egg white, and cornstarch.

  2. Cut fish into pieces approximately 1 1/2 inches by 1/2 inch (be sure the pieces aren't too small). Add the fish to the marinade, mixing well, and let the fish marinate for 10 minutes at room temperature.

Make the Sauce

  1. In a small bowl, combine the fish stock, broth or water with the oyster sauce and soy sauce. Set aside.

  2. In a second small bowl, combine the cornstarch and water. Set aside.

Stir-Fry the Fish

  1. Heat the wok and add 2 tablespoons oil. Remove the fish from the marinade and add them to the wok and sear until lightly browned. Remove the fish from the wok.

  2. Add the remaining 2 tablespoons oil to the wok. Add garlic, ginger and red onion, and cook until the onion is lightly browned.

  3. Add the sauce, heat to bubbling, and add the cornstarch and water, stirring quickly to thicken.

  4. Return the fish back to the wok. Mix everything through. Sprinkle the cooked fish and vegetables with the ground coriander before serving.