Fish and Vegetables Stir Fry

Fish and Vegetable Stir-Fry

1. Preparation of Ingredients [00:28]

• Finely mince the garlic.
• Slice the ginger into 4 thin pieces.
• Chop the stem part of the green onion into small pieces and cut the leafy part into 2-inch segments.
• Cut the celery into strips.
• Slice the zucchini.
• Cut the cod fillet into 2-inch pieces.

2. Marinating the Fish [01:17]

• Place the fish in a bowl.
• Add 3/4 tsp of salt, 1/8 tsp of white pepper powder, and 3 tsp of cornstarch.
• Mix well until evenly coated.

3. Preparing the Sauce [01:35]

• In a measuring cup, combine 1/2 cup of unsalted chicken broth with 1 tsp of cornstarch.
• Stir until completely dissolved.

4. Stir-Frying the Vegetables [01:59]

• Heat oil in a pan over medium-high heat.
• Add 3/8 tsp of salt and 1/8 tsp of sugar to the oil.
• Add the celery and zucchini and stir-fry for 1 minute. Remove and set aside.

5. Pan-Frying the Fish [02:29]

• Add more oil to the pan.
• Add the fish fillets in a single layer and pan-fry until the bottom is slightly golden brown.
• Flip the fish and add the stem part of the green onion. Toss gently.
• Once cooked through (test by inserting a chopstick or fork), remove the fish from the pan.

6. Making the Sauce [03:15]

• In the same pan, add the ginger slices and sauté briefly.
• Add the minced garlic and sauté until fragrant.
• Pour in the chicken broth and cornstarch mixture and reduce heat to low.
• Once it thickens, add 1 tsp of soy sauce, 1/8 tsp of dark soy sauce, 1/4 tsp of sugar, 1/8 tsp of white pepper powder, and 1 tsp of sesame oil.
• Mix well.

7. Combining Everything [04:06]

• Add the cooked vegetables and the leafy part of the green onion to the pan with the sauce. Toss to coat.
• Add the pan-fried fish back to the pan and toss gently to coat everything with the sauce.