Szechuan Fish Stir Fry Recipe with Orange Sauce

Name: Szechuan Fish Stir Fry Recipe with Orange Sauce
Total time: 20 minutes
Yield: 4 servings
Ingredients: 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; 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

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.

Ingredients

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

INSTRUCTIONS

Combine chili orange sauce ingredients; stir well to dissolve sugar and cornstarch. Set aside.
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.
When fish just starts to turn opaque, stir sauce and pour into pan.
Cook until sauce thickens, about 1 minute.
Remove from heat and stir in green onions. Serve with hot cooked rice.

Notes:

*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.

YIELD
3-4 servings

TOTAL TIME

20 minutes