Dish of Fish & Peppers Stir Fry
(click to enlarge)

Fish & Peppers Stir Fry


China
Makes:
Effort:
Sched:
DoAhead:  		 1-1/2 #
***
50 min
Prep		 A simple but delicious fish dish that's quick to make. The pattern recipe called for Salmon, but other firm flavorful fish will work. Serves three as a main dish with rice.




1
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1
1/4
2
1
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7
7
3
1/2
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1
1/4
1
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1
1/4
2
1
#
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T
t
T
T
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oz
oz
cl
in
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t
c
T
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T
T
T
T
Fish Fillets (1)
-- Marinade
Cornstarch
Pepper, blk
Rice Wine (2)
Soy Sauce
-- Aromatics
Bell Pepper, red
Bell Pepper, grn
Garlic
Ginger Root
-- Sauce
Cornstarch
Water
Oyster Sauce (3)
---------------
Oil
Salt
Oil (more)
Blk Bean Sauce (4)  
Prep   -   (30 min)
  1. Slice FISH FILLETS into strips about 1/2 inch wide and up to 2 inches long.
  2. Mix all Marinade items and mix with the Fish. Tumble to coat well and set aside for 20 minutes or so.
  3. Cap and core Bell Peppers. Cut into strips about 1/2 inch wide and 1-1/2 inches long.
  4. Crush GARLIC and chop fine. Slice GINGER very thin and cut slices into threads. Mix.
  5. Mix Sauce items.
Run   -   (20 min)
  1. In a wok, heat 1 T Oil over highest heat, right up to near smoking. Stir in Bell Peppers and 1/4 t Salt. Fry stirring until skins are blistered and there's some browning, but the Peppers are still crisp tender. Remove from the pan and set aside to drain.
  2. Add 2 T OIL to the pan and bring up very hot. Stir in Garlic mix, then Salmon. Fry stirring for 1-1/2 to 2-1/2 minutes (depending on stove heat).
  3. Stir in Black Bean Sauce, then stir in Bell Peppers, followed with Sauce mix. Stir until thickened (less than 1 minute), take off heat and serve.
  4. Serve with plenty of steamed rice.
NOTES:

  1. Fish Fillets:

      Weight is de-boned and skin-off. The pattern recipe called for Salmon, and Salmon was used in the photo example, but other firm and flavorful fish will also work. Tuna, Amberjack, and Mackerel for example. Mackerel would have to be skin-on. For details see our Varieties of Fish (very large page).

  2. Rice Wine:

      Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute, it's beer, not wine. For details see our Chinese Rice Wine page.

  3. Oyster Sauce:

      A standard Chinese sauce also used in Southeast Asia for dishes in the Chinese style. My current favorite is Megachef, but Lee Kum Kee Premium brand is also very good - the bottle looks very Chinese, but it's made in Los Angeles. Yes, these are more expensive than some, but there's reasons for that (much higher oyster content, unleaded and no melamine). For details see our Oyster Sauce page.

  4. Black Bean Sauce:

      This is most often made up "on the fly", but made-ahead sauces are also used, see our recipe Black Bean Sauce. To do it "on the fly, add to the Garlic Mix about 1/2 t crushed Black Beans and an extra small clove of Garlic. Add 1 t Rice Wine and 1/2 t Soy Sauce to the Sauce Mix.

  5. Comments:

      Use of Salmon suggests this is a North China recipe and would be served with medium grain rice, but I serve it with Thai Jasmine rice, as they would in China if they had it. This recipe could also be served with noodles.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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