Fish And Vegetables Stir Fry Quick Easy And Healthy Cod Fillet Stir Fry Recipe

Hi everyone, welcome to Cook Stacey Cook. Today I would like to share my fish and vegetable stir-fry recipe with you. This is another easy, healthy, and delicious dish you can add to your dinner recipe collection. The fish is tender and flaky, the vegetable is refreshing and tasty, and it takes less than 30 minutes to prepare and cook. Let me show you how I make it. We will start by finely mincing 2 cloves of garlic and prepare 4 slices of ginger. Then prepare 2 green onions. Chop the stem part into small pieces and cut the leafy part into 2-inch sections. Next, we will cut some celery into strips and some zucchini into slices. You can also use other vegetables in this dish. Now the fish. I am using cod fillet today. Any white meat fish will work for this dish. Cut the fish into roughly 2-inch long pieces. It's better to have bigger pieces because it will hold up better during stir-fry. Marinate it with some salt and white pepper powder. Mix it well. Then add some cornstarch and mix evenly. The cornstarch will give the fish a nice crust when we pan-fry it. The last thing we need to prepare is some chicken broth for making the sauce. I prefer unsalted chicken broth because it gives me more flexibility to season the dish. Add some cornstarch to the chicken broth and stir until it all dissolves. The cornstarch here will thicken up the chicken broth to make a nice sauce. Now we are ready to cook. Add some oil to a hot pan over medium-high heat. When the oil is hot, add a touch of salt and sugar to the oil and immediately add the celery and zucchini to the pan. Stir-fry the celery and zucchini for about 1 minute. They both don't take long to cook, so pay attention not to overcook them. Remove the vegetables from the pan after 1 minute. Now add some more oil to the pan and we will pan-fry the fish. Lay the fish out in the pan and let it pan-fry until the bottom is slightly golden brown. Then turn it over and add the stem part of the green onion to the pan. As the fish continues to pan-fry, gently toss the green onion every now and then to prevent it from burning. When both sides of the fish are somewhat golden brown, we can check to make sure the fish is cooked through. Simply stick a chopstick or fork into the fish and if it goes through easily, the fish is fully cooked. Now we can remove the fish from the pan. At this time, there should be enough oil left in the pan to keep cooking. Add the ginger slices to the pan and let it sizzle briefly. Then add the minced garlic and lightly saute it. Before the garlic turns golden, add the chicken broth and cornstarch mixture and turn the heat to low. The chicken broth will quickly boil and thicken up into a sauce. Then season the sauce with some soy sauce, dark soy sauce for color, and a touch of sugar to balance the taste. Mix it evenly with the sauce. Then add a touch of white pepper powder and sesame oil and mix it in too. At this time, we can add the celery and zucchini back to the pan. Also add the leafy part of the green onion. Give the vegetables a few toss so that it's coated with the sauce. Then we can add the fish back to the pan. Now gently toss everything a few more times so the fish is also coated with the sauce and we are done. Make sure you don't overdo the tossing or stirring at this time, especially when you are using delicate fish because the fish can break apart. Look at this awesome fish and vegetable stir-fry. The fish is tender and flaky, the vegetable is still crisp, and the garlic sauce makes the dish so tasty. I hope you will give this dish a try. If you find today's video useful, please share it with your friends and family. Let me know your thoughts about this recipe in the comments. Thank you for watching and see you next time!