Stir Fried Fish with Oyster Sauce

Golden fish pieces, bell peppers, and snow peas come together in an oyster sauce mixture with ginger and sesame oil.

The fish cooks first, then returns to the pan after the vegetables and sauce. Serve with separately prepared rice or noodles.

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Before you start

Cut the fish into pieces, cut the peppers into thin strips, mince the ginger, and measure the sauce ingredients before heating the pan.

FoodSafety.gov gives a minimum internal temperature of 145°F (63°C) for fish. Check a thick piece before serving; if it has not reached that temperature, continue cooking gently in the sauce until it does.

Ingredient notes

• Firm fish fillets: Cut into pieces and turn carefully during cooking.
• Bell peppers: Cut both peppers into thin strips.
• Ginger: Mince before adding to the vegetables.
• Cornstarch: Stir into the sauce mixture until smooth, with no dry cornstarch remaining.
• Sesame oil: Combine with the sauce ingredients, separately from the oil used to cook the fish.

Stir Fried Fish with Oyster Sauce recipe

Stir Fried Fish with Oyster Sauce

Golden fish pieces, bell peppers, and snow peas combine with ginger in an oyster sauce mixture with soy sauce and sesame oil.

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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.

Tips for success

Stir the sauce mixture again before adding it to the vegetables, especially if the cornstarch has settled.

Keep the vegetables tender-crisp during their 2–3 minutes of stir-frying.

Turn the fish carefully and stir gently when returning it to the sauce to keep the pieces intact.

What to serve with it

Serve with separately prepared rice or noodles. Spoon the sauce over the fish and handle the pieces gently to keep them intact.

Related recipes

Fish and Vegetable Stir-Fry Another fish-and-vegetable dish, this version combines fish with broccoli, mushrooms, and cabbage in a covered skillet. Steamed Fish with Ginger and Onions For a different fish preparation with ginger, this microwave-steamed red snapper also uses soy sauce and sesame oil.