Fish Stir Fried With Herbs

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is lower in calories and chicken is often more affordable.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs have a longer shelf life and frozen herbs are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos are lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and canola oil is more budget-friendly.

Chop the tough ends off the asparagus and discard them.

Cut the bell pepper into strips, rotating as you go to get even pieces.

Cut the fish fillet into small pieces at a 45° angle.

Season the fish with salt, black pepper, and a little lime juice or lemon juice.

Add a beaten egg to the fish and mix it up.

Coat the fish with corn starch gently to avoid breaking it.

Heat 1 tablespoon of olive oil in a nonstick frying wok over medium-high heat.

Test the oil by checking if the onion bubbles around it, indicating it's hot enough.

Pan-fry the fish for about 2 minutes on each side until brown and crisp.

Use a paper towel to remove moisture from the fish before cooking.

Set the fried fish aside on a plate after cooking.

In the same wok, add ginger and garlic, stirring until aromatic.

Add the bell pepper and stir for about 1-2 minutes.

Season the mixture with salt, black pepper, and a little oyster sauce.

Wait for the sauce to come to a boil and taste it for seasoning.

Add corn starch to thicken the sauce, mixing a little at a time until desired thickness is reached.

Add sesame oil to the sauce and mix well.

Finally, top the dish with chopped fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens