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)
311 Calories
17g Fat
9g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 311
% Daily Value*
Total Fat 17g 21%
Saturated Fat 2g 9%
Cholesterol 153mg 51%
Sodium 482mg 21%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 30g
Vitamin C 2mg 11%
Calcium 46mg 4%
Iron 2mg 12%
Potassium 806mg 17%
*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.


For the Fish:

For Marinade:

For Sauce:

  • 1/2 cup fish stock, chicken broth, or water

  • 1 tablespoon oyster sauce

  • 1/4 teaspoon soy sauce

  • 1 teaspoon cornstarch, mixed with 1 tablespoon water

  • 1/4 cup vegetable oil, for stir-frying

  • 1 clove garlic, minced

  • 2 slices ginger, shredded

  • 1/2 red onion, sliced

  • Other vegetables as desired, such as celery, bean sprouts, snow peas, mushrooms, or bok choy, optional

  • 2 teaspoons ground coriander, or to taste

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.