Haddock Stir Fry
The key to stir fry is to make sure you have all the ingredients prepped and ready to go. The cooking goes by so quickly, you won’t have time to stop in the middle to chop something. We sear the fish first and add it back in later so it doesn’t break apart too much during the cooking of the vegetables.
Serves 4
¼ cup fish stock
2 Tbsp. oyster sauce
3 Tbsp. soy sauce
1 tsp. cornstarch
3 Tbsp. canola or avocado oil
4 haddock fillets, cut into 2-inch chunks
1 medium carrot, peeled and cut into thin half moons on the bias
2 inches of fresh ginger, julienned
1 medium red bell pepper, cut into ½-inch strips
½ small red onion, cut into ½-inch wedges
4 scallions, cut into 2-inch sections on the bias
1 cup snow peas, trimmed
2 cloves garlic, minced
2 tsp. dark sesame oil
Steamed white rice, for serving
In a small bowl, combine the fish stick, oyster sauce, 1 Tbsp. soy sauce, and cornstarch. Stir the mixture thoroughly to incorporate the cornstarch. Warm in the microwave for 30 second.
Heat a wok over high heat until thin tendrils of smoke appear. Swirl in 2 Tbsp. of oil, coating the bottom of the wok, and let heat for a few seconds. Add the haddock and cook until well seared and it releases easily from the wok, about 2 minutes. Flip and sear again, about 2 minutes. Transfer to a plate and drizzle with the remaining 2 Tbsp. soy sauce.
Swirl in the remaining Tbsp. of oil. Add the carrot and ginger, cook while stirring, for about 1 minute. Add the bell pepper and the red onion, cook while stirring for another minute. Stir in the scallions, snow peas, garlic, and the fish. Toss gently and cook for another minute.
Make a well in the center of the fish and vegetables in the center of the wok. Add the warmed fish stock mixture (making sure to stir again if the cornstarch has settled to the bottom). Once the mixture begins to simmer, about 30 seconds, begin stirring everything together, coating the fish and vegetables in the sauce. Cook, stirring, an additional 2 minutes to cook out the raw cornstarch flavor. Remove the wok from the stove. Drizzle with the dark sesame oil.
Serve the stir fry immediately over a bed of rice.
