Chopsuey Fish in Kiribati style

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add minced garlic and ginger; sauté until fragrant, about 30 seconds.

Add sliced onion and cook until translucent, about 2-3 minutes.

Stir in bell peppers and carrots; cook until slightly softened, about 3-4 minutes.

Add bean sprouts and snow peas; stir-fry for another 2 minutes.

Push vegetables to the side and add fish fillets to the skillet.

Cook fish until it flakes easily with a fork, about 4-5 minutes per side.

In a small bowl, mix soy sauce, cornstarch, and water until smooth.

Pour the sauce over the fish and vegetables; stir gently to combine.

Cook for an additional 2-3 minutes until the sauce thickens.

Drizzle with sesame oil and season with black pepper and salt to taste.

Garnish with chopped green onions before serving.

Spice Level:

Allergens