Stir Fry Fish Filets with Multicolor Bell Peppers

Prep Time: 20minutes

Cook Time: 20 minutes

Ready in :   40 minutes

Experience: Beginner

Ever since my two kids started their summer break, they became crazy about riding their bikes to places. Riding in hot hot Florida is a pain, heat waves one after another, but I wouldn’t do what every parents would hate for their child, which is let active children play video games all day in air conditioned room. So every morning, before it gets too hot, I go with them to ride bikes for awhile after breakfast, so they can release some of their endless energy. Their bike riding skill has gained so much this summer. Also when we ride bikes in a small town like this, we’ll find many little surprises that aren’t seen driving in the car, for instance, we noticed somebody was selling home grown Chinese lychees and longans; sometimes we get to buy fresh veggies from local farmers. Our neighbor likes to go fishing on the sea, he gave us fresh caught fish as gifts…all these  would become my ingredients to cook for supper for my two boys. This summer, life is simple yet satisfyingly joyful……

Step By Step Gallery :

Ingredients:

• FOR FISH :
• 300g tilapia fillets
• 1 /2 teaspoon corn starch
• pinch of salt  and white pepper
• 1 egg white
• 1/2 rice wine
• 2 tablespoon oil
• FOR SAUCE MIXTURE:
• salt and pepper to taste
• 1/2 teaspoon cornstarch
• 1/3 cup chicken stock or water
• FOR VEGETABLES :
• 1 small onion ( cut into cubes)
• 1 small red pepper   ( cut into cubes)
• 1  small yellow pepper ( cut into cubes)
• 1 small  green pepper( cut into cubes)
• 1 tablespoon olive oil
• salt and pepper for taste
• a bit of sesame oil if desired

Directions:

1.300g boneless fish fillets.Cut fish fillets  into pieces approximately 1 1/2 inches by 1/2 inch (be sure the pieces aren’t too small)

2.Marinade fish fillets with  : •salt and pepper to taste •1 egg white •1 /2 teaspoon cornstarch •1/2 tablespoon rice wine。

3.For sauce mixture: •salt and pepper to taste •1/2 teaspoon cornstarch 1/3 cup chicken stock or water .

4.Heat the oil in a preheated wok or skillet on medium-high heat.

5.When the oil is hot, add the onions , stir-fry briefly until it is aromatic.

6.Then add multicolor bell peppers，stir-fry for 1-2 minutes.add 1/2 teaspoon oregano leaves.

7.Stir-fry briefly (2 minutes) remove from wok ,put into a plate.

8.Washing the wok ,then heat the wok again . Add 2 tablespoons olive oil to the heated wok.

9.Add the fish fillets and sear until lightly browned,carefully turn other side ,sear until lightly browned again.

10.And add the sauce mixture  ,heat to bubbling, stirring slowly to thicken. Add a bit of sesame oil if desired．( turn heat low)

11.Carefully mix fish fillets and colored peppers together .

12.Serve hot with steamed rice.

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Posted by Bingqing on Aug 11 2010. Filed under Chinese Recipes, Recipes, Salads, Seafood, Vegeterian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry