Szechuan Fish Stir Fry Recipe with Orange Sauce

Cuddle up on the couch, put on your favorite movie, and indulge in the Japanese flavors that inspired this dish. Serve fresh and hot, chopsticks optional.


1 lb. firm white fish (Opah, Halibut, Salmon, Swordfish)
3 green onions, cut in 1 in. pieces (see notes)
1 – 2 Tbsp. peanut oil or vegetable oil
1 Tbsp. garlic, minced
1 Tbsp. ginger, minced
Hot cooked white rice


Chili Orange Sauce
2/3 cup orange juice
2 Tbsp. Mizkan Seasoned Rice Vinegar
2 Tbsp. sugar
1 Tbsp. cornstarch*
1 Tbsp. soy sauce
1 tsp. hot chili oil


  1. Combine chili orange sauce ingredients; stir well to dissolve sugar and cornstarch. Set aside.
  2. Cut fish into 1/2 in. pieces. Heat oil over medium high heat and cook garlic and ginger in a 12″ skillet or wok. Add fish and cook over high heat, stirring frequently.
  3. When fish just starts to turn opaque, stir sauce and pour into pan.
  4. Cook until sauce thickens, about 1 minute.
  5. Remove from heat and stir in green onions. Serve with hot cooked rice.



*Reduce cornstarch to 2 tsp. if using soft-flesh fish such as red snapper.

If green onions are large, use just two. Slice them in half lengthwise, then in 1 in. pieces.


3-4 servings


20 minutes