Stir Fried Fish with Oyster Sauce

Stir fried fish with oyster sauce brings together golden fish pieces, colorful bell peppers, and crisp snow peas in a savory ginger sauce. This recipe serves four and has a total time of 20 minutes, making it a practical choice when you want a fish dinner with vegetables in the same pan.

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Before you start

Stir-frying moves quickly once the pan is hot. Cut the fish into pieces, slice the peppers into thin strips, and mince the ginger before cooking. Keep the measured sauce ingredients within reach so the vegetables do not overcook while you look for a bottle or measuring spoon.

Use firm fish fillets that can hold their shape as you turn them. Pat the fish dry before it goes into the pan: excess surface moisture can make it harder to get a golden exterior. Check the fillets for bones as you prepare them.

Ingredient notes

• Bell peppers and snow peas: The red pepper adds color alongside the yellow or green pepper. Aim for tender-crisp vegetables rather than cooking them until soft.
• Ginger: Mince it finely so it spreads through the vegetables and sauce.
• Oyster sauce and soy sauce: These provide the savory base. Taste the finished dish before adding any extra seasoning; both sauces already contribute salt.
• Cornstarch and water: Stir the cornstarch into the sauce mixture until smooth. It thickens the sauce as the mixture heats.
• Sesame oil: The measured teaspoon is part of the sauce mixture, separate from the oil used to cook the fish.

Stir Fried Fish with Oyster Sauce recipe

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Stir Fried Fish with Oyster Sauce

Golden fish pieces, bell peppers, and snow peas come together in a savory oyster sauce with ginger and sesame oil. This stir-fry serves four and takes 20 minutes in total. Serve with separately prepared rice or noodles.

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Total Time 20 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 500 g firm fish fillets cut into pieces
• 2 tablespoons oil
• 2 teaspoons ginger minced
• 1/2 red bell pepper (capsicum) cut into thin strips
• 1/2 yellow or green bell pepper (capsicum) cut into thin strips
• 200 g snow peas
• 1 teaspoon cornstarch (cornflour)
• 3 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 3 tablespoons water

Method

 

1. Add the 2 tablespoons of oil to a heated frying pan or wok. Add the prepared fish pieces and cook for 5–6 minutes, until golden brown, turning carefully. Remove the fish from the pan and set aside.
2. Add the minced ginger, thinly sliced bell peppers, and snow peas to the same pan. Stir-fry for 2–3 minutes, until the vegetables are tender-crisp.
3. Combine the cornstarch, oyster sauce, soy sauce, sesame oil, and water in a small bowl. Stir until smooth, with no dry cornstarch remaining.
4. Stir the sauce mixture again, then add it to the pan with the vegetables. Cook for 2–3 minutes. Return the fish to the pan and cook, stirring gently, until heated through and the fish reaches 145°F (63°C) in a thick piece.
5. Serve the fish, vegetables, and sauce with separately prepared rice or noodles. Spoon the sauce over the fish and handle the pieces gently to keep them intact.

Notes

Preparation time: 10 minutes.

Prepare the fish, vegetables, and measured sauce ingredients before heating the pan. Stir the sauce mixture until smooth, and stir it again before adding if the cornstarch has settled. Handle the fish gently when returning it to the sauce.

Check a thick piece of fish for an internal temperature of 145°F (63°C). Rice or noodles are prepared separately.

AI-generated illustration of Stir Fried Fish with Oyster Sauce.

Tips for tender fish and crisp vegetables

Let the fish cook until golden before removing it from the pan. Turn the pieces carefully, and use gentle movements when you return them to the sauce; vigorous stirring can break the fish apart. The final heating step should warm the fish through without crushing it.

Keep an eye on the vegetables during their 2–3 minutes in the pan. They should soften slightly while retaining some bite. Stir the sauce mixture again before adding it if the cornstarch has settled at the bottom of the bowl.

Cooking time can vary with the thickness of the fish pieces. For a reliable doneness check, the FoodSafety.gov minimum internal temperature for fish is 145°F (63°C). Check a thick piece rather than relying on color alone.

What to serve with it

Serve the fish and vegetables with rice or noodles, spooning the sauce over the top. Prepare your chosen accompaniment separately and time it so it is ready when the stir-fry finishes; the recipe’s 20-minute total does not include a separate rice or noodle recipe.

Storing and reheating

Refrigerate leftovers promptly in a covered container. The FDA’s seafood handling guidance recommends refrigeration within two hours, or within one hour when the temperature is above 90°F. Keep the refrigerator at 40°F or below.

Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Handle the fish gently as it reheats. The vegetables will usually be softer after storage and reheating than when freshly cooked.

Related recipes

For another combination of fish and vegetables, try Fish and Vegetable Stir-Fry. For a steamed preparation with ginger, see Steamed Fish with Ginger and Onions.