benazir's blog

Fish Stir Fry

I found some wonderful fish in H Mart the last time I went. I used monk fish and it was absolutly love at first bite. I bought croaker fish too but I prefer any types of fillet fish for the sake of simplicity for this recipe. It is 1 lb of fish cut in to cubes and add 1 capful of lemon juice to remove the funky smell from the fish after washing it in cold water.

Set this fish in the refridgerator so it won’t end up getting contamintated with salmonella. This is a food born illness and poultry is also the culprit. When I worked as a caregiver I had to take what is called safe food handling instructions in in-service training. It is because part of my duties was to cook for these people and it is a part of home healthcare. It is designed to keep the elderly in their homes longer so they do not go in to nursing homes.

Cut in to tiny pieces 4 small boc choi which are chinese cabbages. You can use other types of cabbage as well including savoy or nappa. If you are using bigger cabbages it is 1/4 of a head is used. The other part you can blanch it and put it in the freezer bag and chuck it in to the freezer for other recipes. Chop 1 onion or shallot along with 3 green onions, 1 red tomato, 3 cloves of garlic, 1 Thai chili and 1 small piece of ginger.

In a wok on very high heat add 1 oz of either corn, canola, vegetable or peanut oil, 1 drop each of chili oil, sesame oil, now you can take the onion or shallot and fry it until they are brown. Add either 1 tsps of either panzu. tamari, dark soy sauce, soy sauce, Brags liquid aminos or Brags coconut aminos. Stir and add 1 dab of either crab paste shrimp paste or oyster sauce, 1 capful of fish sauce can be used instead too. 1 pinch each of msg, and bullion powder or 1 bullion cube.

Add the Thai chili, green onions, ginger and the red tomato, stir add the fish of choice and let it cook until it is opaque. Add 1 capful of either fruit vinegar, lychee vinegar, Chinese black vinegar, rice vinegar or cane vinegar. Stir and add either bok choy or cabbage. I used bok choy. Stir fry until it mixes well with the other ingredients and cover for 5 minutes, Do not overcook because it must remain crunchy. Serve with either noodles or rice along with kimchi or top with sriracha or hoisin sauce. You may drink either oolong tea or matcha green tea with this too.

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