Stir-Fried Fish Fillet with Vegetables

Vietnamese food is lighter and more refreshing than Thai or Chinese food. Most Vietnamese recipes use fresh vegetables and herbs. The recipe that I will make today has a combination of textures from  asparagus, carrot, and mushrooms. The easy cooking technique of this Vietnamese recipe will encourage even the beginner cook. With the knowledge of a common cook like me, I like to create recipes as easy as I can for myself and someone who just started cooking. This recipe will have a delightful result.

 

Ingredients:

Two 8 oz. fish fillets, such as tuna or tilapia, cut into big chunks

Stir-fry sauce:

2 tbs soy sauce

1/2 tsp salt

1/2 tsp sugar

1/4 tsp black pepper

2 tbs vinegar

1 tbs miso paste

2 garlic cloves, minced

1 tsp ginger, minced

1/2 tsp cayenne

1/2 cup chicken broth

  

Vegetables:

1 carrot, thickly sliced

1 cup button mushrooms thickly sliced

About 1 cup of asparagus, cut diagonally

1/2 cup white onions

 

Oil for stir-frying

Garnish with green onions and chopped cilantro

 

 

Directions:

Mix the stir-fry sauce ingredients in a mixing bowl. Combine the fish and half of the stir-fry sauce and marinate fish for 1 hour.

Bring a pot of water to boil and blanch carrot and asparagus for a couple of minutes. Plunge them in a cold water to stop the cooking and preserve the color.

In a medium sauté pan, add 2 tbs of peanut oil. Swirl the pan and gently place the fish into the pan. Without the marinade sauce, cooked the fish until brown on both sides. Be careful not to break the fish. Remove and keep warm.

 

 

 

In the same pan, add a little more oil. Add white onions and cook for 1 minute or until soften.

Stir in the mushrooms and cook until mushrooms are wilted.

Add the carrot and asparagus and the remaining sauce and the marinade sauce.

Bring to boil. Season with salt, if needed.

 Return the fish to join the vegetables and coat fish well with sauce.

 Sprinkle the green onions and cilantro.

Serve with rice.