The Celery Fish Stir Fry is a light, healthy, and flavorful dish that combines tender white fish with crunchy celery, julienned vegetables, and a savory sauce. This quick stir fry brings together the delicate taste of the fish with the freshness of celery and carrots, all enhanced by a delicious blend of soy sauce, oyster sauce, and aromatics. Perfect for a weeknight meal, this dish is both nutritious and satisfying.
Ingredients:
For the Fish and Vegetables:
- 2 to 3 stalks of celery (about 200 g), sliced
- 180 g white fish fillet (cod, snapper, or your choice), cut into bite-sized pieces
- 2 teaspoons Shaoxing wine
- 1 clove garlic, minced
- ½ onion, julienned
- ½ carrot, julienned
- 50 ml chicken stock
- 1 spring onion, chopped (for garnish)
For the Marinade:
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 2 slices ginger, shredded
For the Sauce:
- 2 teaspoons salt-reduced light soy sauce
- 1 teaspoon oyster sauce
- 3 tablespoons water
- ½ teaspoon sugar
- 1 teaspoon corn flour (corn starch)
Instructions:
- Marinate the fish: In a bowl, combine the fish pieces with salt, white pepper, and shredded ginger. Let the fish marinate for about 10 minutes to absorb the flavors.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, water, sugar, and corn flour. Set aside.
- Sauté the aromatics: Heat a wok or large frying pan over medium-high heat. Add a small amount of oil and sauté the minced garlic until fragrant, about 30 seconds. Then add the julienned onions and carrots, stirring for 2-3 minutes until they begin to soften.
- Cook the fish: Push the vegetables to the side of the pan, add the marinated fish, and pour in the Shaoxing wine. Cook the fish for about 2-3 minutes, gently stirring to avoid breaking the fish apart.
- Add the celery and stock: Add the sliced celery and chicken stock to the pan, mixing well with the fish and vegetables. Cook for another 2-3 minutes until the celery is crisp-tender.
- Pour in the sauce: Add the prepared sauce to the stir fry, stirring to coat the fish and vegetables evenly. Allow the sauce to thicken slightly, about 1-2 minutes.
- Garnish and serve: Once everything is cooked through and the sauce has thickened, remove the pan from the heat. Garnish with chopped spring onions and serve immediately with steamed rice or noodles.
Conclusion:
This Celery Fish Stir Fry is a delightful combination of tender fish and crisp vegetables, balanced by a savory sauce that brings out the natural flavors of the ingredients. It’s quick to prepare, making it an excellent option for a healthy and flavorful meal any day of the week. Enjoy the light yet satisfying textures and flavors of this simple stir fry dish.
Celery Fish Stir Fry
A light and healthy stir fry that combines tenderwhite fish with crisp celery and a savory sauce, perfect for a quick andflavorful meal.
For the Fish and Vegetables:
- 2 to 3 stalks of celery (about 200 g, sliced)
- 180 g white fish fillet (cod, snapper, or your choice, cut into bite-sized pieces)
- 2 teaspoons Shaoxing wine
- 1 clove garlic (minced)
- ½ onion (julienned)
- ½ carrot (julienned)
- 50 ml chicken stock
- 1 spring onion (chopped (for garnish))
For the Marinade:
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 2 slices ginger (shredded)
For the Sauce:
- 2 teaspoons salt-reduced light soy sauce
- 1 teaspoon oyster sauce
- 3 tablespoons water
- ½ teaspoon sugar
- 1 teaspoon corn flour (corn starch)
- Marinate the fish: In a bowl, combine the fish pieces with salt, white pepper, and shredded ginger. Let the fish marinate for about 10 minutes to absorb the flavors.
- Prepare the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, water, sugar, and corn flour. Set aside.
- Sauté the aromatics: Heat a wok or large frying pan over medium-high heat. Add a small amount of oil and sauté the minced garlic until fragrant, about 30 seconds. Then add the julienned onions and carrots, stirring for 2-3 minutes until they begin to soften.
- Cook the fish: Push the vegetables to the side of the pan, add the marinated fish, and pour in the Shaoxing wine. Cook the fish for about 2-3 minutes, gently stirring to avoid breaking the fish apart.
- Add the celery and stock: Add the sliced celery and chicken stock to the pan, mixing well with the fish and vegetables. Cook for another 2-3 minutes until the celery is crisp-tender.
- Pour in the sauce: Add the prepared sauce to the stir fry, stirring to coat the fish and vegetables evenly. Allow the sauce to thicken slightly, about 1-2 minutes.
- Garnish and serve: Once everything is cooked through and the sauce has thickened, remove the pan from the heat. Garnish with chopped spring onions and serve immediately with steamed rice or noodles.