Stir-Fry of Fish and Vegetables

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A quick and simple stir-fry of fish and vegetables served with a sesame oil and vinegar dressing.


  • 1.5 lb / 700g of firm-cooking fish fillets (Opah, Monkfish, etc.), cut into 1 in / 2.5cm cubes
  • juice of ½ lemon
  • freshly ground pepper
  • ½ tsp garlic powder
  • ca. ¼ cup / 60ml vegetable oil
  • 2 red bell peppers, cored and cut into strips
  • 1 lb / 500g green asparagus, bottom thirds removed, cut into 2 in / 5cm pieces.
  • 5-6 green onions, cut into 2 in / 5cm strips
  • 3 cloves garlic, peeled and cut into thin strips
  • 2 tsp sesame oil
  • 2 tbsp vinegar
  • ¼ tsp salt or to taste
  • freshly ground pepper to taste


  1. Sprinkle fish with lemon juice, garlic powder and freshly ground pepper.
  2. Set wok (or heavy pan over high heat). Add oil.
  3. Stir-fry the asparagus until done. Set aside, keep warm.
  4. Stir-fry the bell peppers. Set aside, keep warm.
  5. Stir-fry the green onions. Set aside, keep warm.
  6. Add more oil if necessary. Stir-fry the fish cubes until golden brown on all sides and fully cooked. Set aside, keep warm.
  7. Reduce heat to low. Cook garlic until softened. Do not brown. Add cooked garlic to the vegetables.
  8. Toss vegetables with sesame oil and vinegar. Season with salt and freshly ground pepper to taste.
  9. Season fish cubes with salt and freshly ground pepper.
  10. Serve fish together with the vegetables.

Yields 3-4 servings

Preparation time ca. 30-45 minutes


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