Best 7 Stir Fried Fish With Oyster Sauce Recipes

Craving for a quick and flavorful seafood dish? Look no further than this stir-fried fish with oyster sauce. This classic Cantonese dish is a perfect balance of savory, salty, and sweet flavors, and it's incredibly easy to make. The star of the show is the flaky, tender fish, which is coated in a rich and flavorful oyster sauce. The oyster sauce adds a distinct umami flavor to the dish, while the addition of vegetables like bell peppers and carrots provides a colorful and nutritious contrast. This stir-fried fish is a great source of protein and omega-3 fatty acids, making it a healthy and delicious meal option.

This article features two variations of the stir-fried fish with oyster sauce recipe: a classic version and a spicy version. The classic version uses a traditional oyster sauce, while the spicy version adds a kick of heat with the addition of chili peppers. Both versions are equally delicious, so you can choose the one that suits your taste preferences. So, gather your ingredients, heat up your wok, and let's dive into the exciting world of stir-frying!

Here are our top 7 tried and tested recipes!

EASY STIR-FRIED THAI GARLIC SHRIMP

Easy Stir-Fried Thai Garlic Shrimp image

This recipe for stir-fried shrimp in a tangy Thai garlic sauce takes just 15 minutes. It's a perfect weeknight dish and makes a great party appetizer.

Provided by Darlene Schmidt

Categories Appetizer Entree

Time 13m

Yield 2

Number Of Ingredients 13

Ingredients

For the Marinade:
1 1/2-2 tablespoons oyster sauce (Thai oyster sauce or Lee Kum Kee)
1 tablespoon soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar
4 to 6 cloves garlic (minced, to taste)
2 tablespoons lime juice
1 red chili pepper (minced, or 1/3 teaspoon dried crushed chili; to taste)
For the Stir-Fry:
12 to 15 medium to large shrimp (or prawns ; butterflied, shells can be removed or left on)
2 to 3 tablespoons oil (for stir-frying)
Garnish: 1 lemon (cut into wedges)
Garnish: 1/2 cup coriander (fresh)

Steps:

Gather the ingredients.
In a bowl, combine oyster sauce, soy sauce, fish sauce, brown sugar, garlic, lime juice, and chili pepper. Stir until the sugar has dissolved.
Place shrimp in the marinade and stir well to coat.
In a wok or frying pan, heat the oil over medium-high heat. Once hot, add the shrimp along with the marinade.
Stir-fry for 2 to 3 minutes or until the shrimp are plump and pink. They will also be lightly browned from the sauce. Avoid overcooking or the shrimp will turn rubbery.
Test the sauce for taste and adjust as needed to achieve a salty-sweet balance. Add more sugar if it's too sour. If it's too salty or sweet, add more lime juice.
Top the shrimp with coriander and add some lemon slices on the side. Enjoy!

Nutrition Facts : Calories 327 kcal, Carbohydrate 25 g, Cholesterol 79 mg, Fiber 3 g, Protein 12 g, SaturatedFat 2 g, Sodium 2006 mg, Sugar 9 g, Fat 22 g, ServingSize 12 to 15 shrimp (2 servings), UnsaturatedFat 0 g

OYSTER SAUCE FISH

Oyster Sauce Fish image

A delicious, easy, and fast pan cooked oyster sauced fish dish that can be served over warm Jasmine rice and the vegetable of your choice. Add more seafood (like shrimp or lobster) for more flair!! My family loves this one!

Provided by RHONDA35

Categories World Cuisine Recipes Asian

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

2 pounds fish fillets
butter flavored cooking spray
2 teaspoons canola oil or corn oil
¼ cup oyster sauce
lemon pepper
garlic powder

Steps:

Heat oil in a large skillet over medium heat. Place fillets in skillet. Spray fillets with butter spray, and sprinkle with lemon pepper and garlic powder. Cook 4 to 5 minutes. Then pour in oyster sauce, and gently turn fillets. Cook until fish begins to flake, about 5 minutes.

Nutrition Facts : Calories 209.9 calories, Carbohydrate 0.7 g, Cholesterol 97.6 mg, Fat 3.9 g, Protein 40.5 g, SaturatedFat 0.5 g, Sodium 394.9 mg, Sugar 0.1 g

FISH WITH OYSTER SAUCE

FISH WITH OYSTER SAUCE image

This fish i great for dinner or That personal date with yous spouse.

Provided by Eddie Jordan

Categories Other Sauces

Time 30m

Number Of Ingredients 12

Ingredients

1 fish 1 1/2 to 2 lbs.
1/2 tsp salt
flour to dust
4 stalk(s) green onion
2 tsp minced ginger
1 clove minced garlic
1 c stock
2 Tbsp soy sauce
1 Tbsp vegetable oil
2 Tbsp oyster sauce
tabasco sauce to taste
4 to 6 tsp oil

Steps:

1. Clean fish, dry well after rinsing.
2. Score both sides of fish, salt and dust with flour.
3. Heat oil and fry fish roughly 3 minutes on each side.
4. Cut green onion into 1/2 inch sections. Stir fry with the ginger and minced garlic
5. Add oyster sauce, sugar, Tabasco sauce cook 1 minute longer then pour over fish.
6. Add heated stock cover and simmer about 15 minutes turning fish once.

STIR-FRIED BEEF WITH OYSTER SAUCE

Stir-fried beef with oyster sauce image

Marinate slices of lean beef steak then pan-fry with chunks of red pepper and a savoury sauce in this classic Chinese dish

Provided by Ken Hom

Categories Dinner, Main course, Supper

Time 20m

Number Of Ingredients 10

Ingredients

450g lean beef steak
1 tbsp light soy sauce
2 tsp sesame oil
1 tbsp Shaoxing rice wine or dry Sherry
2 tsp cornflour
3 tbsp groundnut oil
1 red pepper, cut into chunky dice
1 green pepper, cut into chunky dice
3 tbsp oyster sauce
2 spring onions, finely shredded, to garnish

Steps:

Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

Nutrition Facts : Calories 286 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2 milligram of sodium

STIR-FRIED GREENS WITH OYSTER SAUCE

Stir-fried greens with oyster sauce image

A great side dish for a DIY Chinese take-away, or an filling quick meal.

Provided by Good Food team

Categories Dinner, Lunch, Side dish, Supper, Vegetable

Time 10m

Number Of Ingredients 11

Ingredients

100g vermicelli rice noodle
1 tbsp soy sauce
1 tsp fish sauce
3 tbsp oyster sauce
2 tbsp sunflower oil
4 chopped spring onions
3 chopped garlic cloves
1 deseeded and chopped red chilli
100g thinly sliced shiitake or chestnut mushrooms
200g broccoli florets
2 roughly chopped heads of pak choi

Steps:

Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again and set aside.
Mix soy, fish sauce and oyster sauce in a bowl. Heat the sunflower oil in a large wok, add spring onions, chopped garlic cloves and the deseeded and chopped chilli.
Stir fry for 20 seconds before adding the thinly sliced shiitake or chestnut mushrooms and broccoli florets. Stir fry for 1 minute, then add the pak choi and the sauce mixture. Stir and cook for about 2 minutes over a high heat, adding a splash of water if the sauce becomes too thick.
Tip in the noodles, remove from the heat and toss to mix well. Serve in warmed bowls and tuck in with your chopsticks.

SEAFOOD STIR-FRY

Seafood Stir-Fry image

This delightfully different stir-fry features tuna steaks, broccoli and pasta. The sauce offers a delicate balance of flavors, ranging from zesty red pepper flakes to Parmesan cheese. Robin Chamberlin sen the recipe from her home in La Costa, California.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

6 ounces uncooked linguine, broken in half
1 tablespoon cornstarch
3/4 cup dry white wine or reduced-sodium chicken broth
1/2 cup additional reduced-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
2 cups broccoli florets
4 teaspoons canola oil
1 large sweet yellow, red or green pepper, julienned
2 garlic cloves, minced
2 tuna or swordfish steak (8 ounces each), cut into 1-inch cubes
1/4 cup shredded Parmesan cheese

Steps:

Cook pasta according to package directions. In a small bowl, combine the cornstarch, wine, additional chicken broth, thyme, salt and pepper flakes until smooth; set aside., Meanwhile, in a large nonstick skillet, stir-fry broccoli in hot oil for 4 minutes. Add sweet pepper; stir-fry for 4 minutes. Add garlic; cook 1 minute longer., Stir cornstarch mixture and gradually add to pan along with tuna; stir-fry 3-4 minutes for medium-rare or until slightly pink in the center. Drain pasta; add to stir-fry and toss to coat. Sprinkle with cheese.,

Nutrition Facts : Calories 399 calories, Fat 9g fat (2g saturated fat), Cholesterol 57mg cholesterol, Sodium 521mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 3g fiber), Protein 35g protein. Diabetic Exchanges

GLAZED COD WITH BOK CHOY, GINGER AND OYSTER SAUCE

Glazed Cod With Bok Choy, Ginger and Oyster Sauce image

This quick one-skillet meal gets a boost of flavor from oyster sauce, a salty-sweet condiment made from concentrated oyster juice and soy sauce that's often used in Chinese cooking. Here, it melds with garlic, ginger and butter to create a velvety glaze for cod fillets. If cod is unavailable, hake, striped bass or even salmon are fine substitutes. Steamed rice, soba or egg noodles are all perfect canvases for soaking up the flavorful juices.

Provided by Kay Chun

Categories dinner, quick, weeknight, seafood, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons canola oil
3 garlic cloves, thinly sliced
2 tablespoons minced fresh ginger
1 pound baby bok choy, halved lengthwise
Kosher salt and black pepper
1/4 cup oyster sauce
1 tablespoon low-sodium soy sauce
1 1/2 pounds boneless, skinless cod fillets, cut crosswise into 2-inch pieces
1 tablespoon unsalted butter
1 tablespoon lime juice
Cooked rice, soba or egg noodles, for serving

Steps:

In a large nonstick skillet, heat 2 tablespoons oil over medium. Add garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute. Add bok choy, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a plate.
Add oyster sauce, soy sauce and remaining 1 tablespoon oil to the skillet and bring to a simmer over medium. Season fish lightly with salt and pepper and add to skillet. Simmer gently over medium-low for 5 minutes. Turn fish and simmer, spooning sauce over fish, until cooked through, about 5 minutes. Swirl in butter and lime juice and simmer over medium heat until sauce is thickened, about 2 minutes.
Serve fish and bok choy over rice or noodles. Drizzle with remaining sauce.

Tips:

Choose a firm-fleshed fish for this dish, such as cod, haddock, or tilapia.
To ensure the fish cooks evenly, cut it into uniform-sized pieces.
Marinate the fish in the oyster sauce, soy sauce, and cornstarch mixture for at least 15 minutes before cooking.
Heat the oil in a wok or large skillet over high heat until it is shimmering.
Add the ginger, garlic, and scallions to the hot oil and cook until they are fragrant, about 30 seconds.
Add the fish and cook, stirring constantly, until it is cooked through, about 3-4 minutes.
Stir in the oyster sauce mixture and bring to a boil. Reduce heat to low and simmer for 1-2 minutes, or until the sauce has thickened.
Serve the fish immediately over rice or noodles.

Conclusion:

This stir-fried fish with oyster sauce is a quick and easy weeknight meal that is packed with flavor. The fish is tender and flaky, and the sauce is rich and savory. It is sure to be a hit with the whole family.