Cantonese Halibut Stir Fry

 

INGREDIENTS

Ingredients:

  • 1 pound Wild Pacific Halibut fillets, cut into 1-inch slices

Marinade:

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 1 tablespoon cornstarch

  • 1/2 teaspoon salt

  • 1/4 teaspoon white pepper

  • 1 egg white

Vegetables: (Adjust to your preference)

  • 1 red bell pepper, cut into 1-inch pieces

  • 1/2 red onion, cut into 1-inch pieces

  • 1 cup snap peas, trimmed

  • 1 small carrot, sliced

  • 2 stalks celery, peeled and sliced

  • Extra firm tofu, sliced (optional)

  • 2 scallions, cut into 1-inch pieces (white and green parts separated)

Sauce:

  • 2 tablespoons oyster sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon sesame oil

  • 1/2 teaspoon sugar

  • 1/4 cup fish broth (or chicken broth or water)

  • 1 teaspoon cornstarch

Aromatics:

  • 2 cloves garlic, minced

  • 1-inch piece ginger, minced

Oil: 2-3 tablespoons vegetable oil

DIRECTIONS

  1.  Marinate the Fish:
    a.    In a bowl, combine the halibut pieces with Shaoxing wine (or sherry), cornstarch, egg white, salt, and white pepper.
    b.    Mix well and let it marinate for at least 15 minutes.
    Tip: Marinating the fish with cornstarch and egg white helps to create a silky texture and keeps it moist during cooking.

  2. Prepare the Sauce:
    a.    In a small bowl, whisk together the oyster sauce, soy sauce, sesame oil, sugar, cornstarch and fish broth (or chicken broth or water). Set aside.

  3. Stir-Fry the Fish:
    a.    Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
    b.    Gently add the marinated halibut pieces and stir-fry for 2-3 minutes, until they are lightly browned and cooked through. Remove the fish from the wok and set aside.
    Tip: Don't overcrowd the wok. Cook the fish in batches if necessary to ensure even cooking.

  4. Stir-Fry the Vegetables:
    a.    Add another tablespoon of oil to the wok.
    b.    Add the garlic, ginger, and white parts of the scallions. Stir-fry for about 30 seconds until fragrant.
    c.     Add the red bell pepper and onion. Stir-fry for 2-3 minutes until slightly softened.
    d.    Add the snow peas and stir-fry for another 1-2 minutes until they are bright green and tender-crisp.
    Tip: Adjust the cooking time for the vegetables based on your preference for tenderness.

  5. Combine and Finish:
    a.    Return the cooked halibut to the wok.
    b.    Pour the prepared sauce over the fish and vegetables.
    c.     Stir-fry for 1-2 minutes until the sauce thickens slightly and everything is well combined.
    d.    Add the green parts of the scallions and stir for a few seconds.
    Tip: If the sauce is too thick, add a splash of water or chicken broth. Garnish with extra scallions, cilantro or sesame seeds for added flavor and presentation.

  6. Additional Tips:
     • Velveting the Fish: For even more tender fish, you can "velvet" it. This involves a slightly longer marinating process and a quick blanch in hot water or oil before stir-frying.
    • Wok Hei: If you have a powerful stove and a well-seasoned wok, you can achieve "wok hei," the coveted smoky flavour that comes from high-heat cooking.
    • Customization: Feel free to customize the vegetables and sauce ingredients to your liking.

Yields: 2-3 servings Prep time: 20 minutes Cook time: 15 minutes

Recipe copyright ©2025. All rights reserved. Featured with permission.

March 2025

This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.

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