Best 3 Stir Fried Fish With Vegetables Recipes

Embark on a culinary journey with our stir-fried fish with vegetables recipes, a symphony of flavors that will tantalize your taste buds. Discover a treasure trove of delectable variations, each offering a unique twist on this classic dish. From the zesty tang of lemon-herb sauce to the aromatic embrace of ginger and scallions, these recipes promise an explosion of flavors in every bite. Whether you prefer the flaky tenderness of cod, the firm texture of salmon, or the delicate sweetness of tilapia, our selection caters to every palate. Dive into a vibrant stir-fry featuring an array of colorful vegetables, each retaining its crisp-tender texture, while absorbing the savory essence of the sauce. Be it a quick weeknight meal or an impressive dinner party centerpiece, these recipes guarantee a delightful culinary experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY FISH WITH STIR-FRIED VEGETABLES

Crispy Fish with Stir-Fried Vegetables image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 23

Ingredients

2 cups long-grain white rice
2 tablespoons grapeseed oil
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
2 cups julienned carrots (matchsticks)
2 cups sliced shiitake mushrooms
2 cups sliced onions
6 heads bok choy, quartered
Salt and freshly ground black pepper
3 cups chicken broth
1/2 cup sherry
1/4 cup fish sauce
1 tablespoon chopped fresh ginger
2 ounces cornstarch
3 large egg yolks
Salt and freshly ground black pepper
Juice of 1 lime
16 cups vegetable oil
1 pound cornstarch
1 teaspoon kosher salt, plus additional for finishing
1 teaspoon freshly ground black pepper, plus additional for finishing
Six 6-ounce cod fillets
1 cup chopped scallions, for garnish

Steps:

For the rice: Bring 3 cups of water to a boil in a large pot. Using a fine-mesh sieve, rinse the rice under cold water until the water runs clear. Stir the rice in the boiling water and reduce the heat to a simmer. Cover and cook until the liquid is absorbed, about 12 minutes. Fluff with a fork and cover with a lid to hold warm for plating.
For the stir-fried vegetables: Heat a wok until smoking. Remove the wok from the heat and add the grapeseed oil. Place the wok back over the heat, add the garlic and ginger and cook for 30 seconds, stirring to avoid burning the garlic. Add the carrots, mushrooms, onions and bok choy and stir-fry until the carrots are tender, 3 to 5 minutes. Season with salt and pepper and transfer to a bowl; cover to keep warm.
For the sauce: Heat the wiped-clean wok over high heat. Add the chicken broth, sherry, fish sauce and ginger and bring to a boil. In a small bowl, mix the cornstarch with 1/2 cup water and add it to the sauce slowly, whisking, until the sauce reaches the desired thickness (do not add it all if it thickens up enough first). Whisk the egg yolks into the sauce, then remove from the heat and season with salt, pepper and lime juice.
For the fish: In a tall-sided pot, heat the vegetable oil over medium heat until a deep-fry thermometer inserted in the oil registers 350 degrees F; line a plate with paper towels. In a shallow dish, season the cornstarch with the salt and pepper. Dredge the cod fillets in the cornstarch and immediately place them in the oil, making sure not to overcrowd the pot. Cook the fish until it floats and cooks to a golden brown. Transfer the fish to the paper towels and sprinkle with additional salt and pepper.
Scoop about 3/4 cup of rice onto the center of each of 6 plates. Top the rice with the stir-fried vegetables. Place the fried fish on top of the vegetables and spoon about 3 ounces of the sauce around the fish. Garnish the plate with the chopped scallions.

FISH AND VEGETABLE STIR-FRY

Fish and Vegetable Stir-Fry image

Make and share this Fish and Vegetable Stir-Fry recipe from Food.com.

Provided by nate masters

Categories One Dish Meal

Time 16m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

4 ounces whiting fish fillets (cut into pieces) or 4 ounces tilapia fillets (cut into pieces)
5 stalks broccoli
1 cup mushroom (diced)
4 slices tomatoes
3 leaves cabbage (torn)
1 carrot (diced)
1/2 tablespoon fat-free salad dressing
1 teaspoon soy sauce
1 dash black pepper

Steps:

Mix all ingredients in a skillet and cook on a stove top flame low heat.
Cover with a lid right away let steam until fish is done usually only 5-7 minutes depending on thickness of fish.
Then pour out excess liquid and serve the rest.

Nutrition Facts : Calories 335.1, Fat 3.5, SaturatedFat 0.4, Sodium 639.3, Carbohydrate 66.5, Fiber 25.2, Sugar 21, Protein 26.4

CHUNKY COD STIR-FRY

Chunky Cod Stir-Fry image

Making the most of fish is what this dish from Dorothy Collette of Bourbonnais, Illinois is all about! Chunks of cod are nicely accented by a zesty sauce.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 teaspoons cornstarch
1/3 cup chicken broth
2 tablespoons sherry or additional chicken broth
2 tablespoons reduced-sodium soy sauce
1/8 teaspoon crushed red pepepr flakes
1 garlic clove, minced
1 tablespoon canola oil
1 package (16 ounces) frozen stir-fry vegetable blend, thawed
1 small sweet red pepper, julienned
1 pound cod, cut into 1-inch cubes
1/4 cup chopped peanuts
3 cups cooked long grain rice

Steps:

In a bowl, combine the first 5 ingredients; set aside. In a large nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add mixed vegetables and red pepper; stir-fry until crisp-tender, 4-5 minutes., Remove and keep warm. Add half of the cod to skillet; gently stir-fry until fish flakes easily with a fork, 3-5 minutes. Remove and keep warm. Repeat with the remaining cod., Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables and fish to the pan. Add peanuts. Gently stir to coat. Cover and cook until heated through, about 1 minute. Serve over rice.

Nutrition Facts : Calories 419 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 507mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein.

Tips:

Use fresh ingredients: This will ensure that your stir-fried fish and vegetables are packed with flavor and nutrients.
Cut your fish and vegetables into uniform pieces: This will help them cook evenly.
Marinate your fish in a mixture of soy sauce, rice wine, and ginger for at least 30 minutes before cooking. This will help to tenderize the fish and infuse it with flavor.
Use a well-seasoned wok or large skillet: This will help to prevent the fish and vegetables from sticking.
Stir-fry the fish and vegetables over high heat: This will help to quickly cook the fish and vegetables and prevent them from becoming soggy.
Add a cornstarch slurry to the stir-fry sauce: This will help to thicken the sauce and make it more flavorful.
Serve the stir-fried fish and vegetables immediately: This will ensure that they are at their best flavor and texture.

Conclusion:

Stir-fried fish with vegetables is a healthy and delicious dish that can be made in just 30 minutes. It is a great way to get your daily dose of protein and vegetables. This dish is also very versatile, so you can easily customize it to your liking. For example, you can add different types of vegetables, such as broccoli, carrots, or bell peppers. You can also adjust the amount of heat by adding more or less chili peppers. No matter how you make it, stir-fried fish with vegetables is sure to be a hit at your next meal.