Stir Fried Fish

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Servings: 1 serving Difficulty: Intermediate
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A delicate and aromatic dish featuring tender fish poached in a savory rice wine broth, garnished with fresh ginger and scallions.
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This dish transforms a whole fresh trout or seabass into a comforting meal by gently poaching it in a fragrant mixture of rice wine, vinegar, and aromatics. The result is incredibly tender, flaky fish with a subtle savory kick from the ginger and a gentle heat from the fresh chili. It’s an elegant yet simple preparation that highlights the natural sweetness of the fish without overwhelming it. Perfect for a relaxed weeknight dinner or a light lunch, this recipe requires minimal effort but delivers impressive results. Serve it hot, garnished with the crisp vegetables, for a healthy and satisfying experience that feels both home-style and refined.

Stir Fried Fish recipe image
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Stir Fried Fish

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 serving Calories: 160.8

Description

This dish transforms a whole fresh trout or seabass into a comforting meal by gently poaching it in a fragrant mixture of rice wine, vinegar, and aromatics. The result is incredibly tender, flaky fish with a subtle savory kick from the ginger and a gentle heat from the fresh chili. It&# 226;ÂÂs an elegant yet simple preparation that highlights the natural sweetness of the fish without overwhelming it. Perfect for a relaxed weeknight dinner or a light lunch, this recipe requires minimal effort but delivers impressive results. Serve it hot, garnished with the crisp vegetables, for a healthy and satisfying experience that feels both home-style and refined.

Ingredients

Directions

  1. Prepare the aromatics by cutting the spring onions, ginger, and chili into thin strips. Set aside half of the spring onions and ginger for garnish.
  2. In a small bowl, combine the rice wine, rice vinegar, salt, and ground white pepper to create the poaching liquid.
  3. Place the cleaned fish into a wok or large skillet. Add just enough water to cover the fish, then pour in the rice wine mixture.
  4. Add half of the prepared spring onions and ginger strips to the liquid.
  5. Bring the liquid to a boil over medium-high heat, then reduce the heat to low to simmer gently.
  6. Simmer the fish for about 5 minutes, or until the flesh is opaque and flakes easily with a fork. Avoid boiling vigorously to keep the fish tender.
  7. Carefully remove the fish from the wok and place it on a serving plate.
  8. Garnish the fish with the remaining spring onions, ginger strips, and the fresh chili strips before serving.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 160.8kcal
% Daily Value *
Total Fat 5.4g9%
Saturated Fat 0.9g5%
Cholesterol 21.4mg8%
Sodium 198033.8mg8252%
Total Carbohydrate 20.0g7%
Dietary Fiber 9.9g40%
Sugars 5.2g
Protein 12.5g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the fish.

Substitutions: If fresh trout or seabass is unavailable, other white fish fillets such as cod or tilapia can be used. Adjust cooking time accordingly as fillets may cook faster than a whole fish.

Tip: For a richer flavor, you can add a splash of soy sauce or fish sauce to the poaching liquid.

Safety: Ensure the fish is fully cooked by checking that the internal temperature reaches 145ðF (63ðC).

Keywords: fish, trout, seabass, poached, ginger, spring onions, chili, rice wine, vinegar, healthy, dinner, seafood, simple, flaky, aromatic, whole fish, asian inspired, light meal
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