Beer Fish Recipe – Eats Now

Name: Beer Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces, weight Salmon Or White Fish, Skin On Or Not; 1/2 teaspoons Salt And Pepper, Each; 2 Tablespoons Corn Or Peanut Oil; 1/2 whole Tomato, Cut Into Wedges; 1/2 Green Bell Pepper, Cut Into Thin Strips; 1/2 Red Bell Pepper, Cut Into Strips; 1 Tablespoon Ginger, Fresh And Sliced Very Thin; 2 cloves Garlic, Crushed; 1 Tablespoon Soy Sauce; 1/2 cups Beer, Or Up To Double The Amount If You Would Like More Gravy; Sliced Garden Onions, For Garnish

Servings: persons

6 ounces, weight Salmon Or White Fish, Skin On Or Not
1/2 teaspoons Salt And Pepper, Each
2 Tablespoons Corn Or Peanut Oil
1/2 whole Tomato, Cut Into Wedges
1/2 Green Bell Pepper, Cut Into Thin Strips
1/2 Red Bell Pepper, Cut Into Strips
1 Tablespoon Ginger, Fresh And Sliced Very Thin
2 cloves Garlic, Crushed
1 Tablespoon Soy Sauce
1/2 cups Beer, Or Up To Double The Amount If You Would Like More Gravy
Sliced Garden Onions, For Garnish

1
1.
2
Prepare all ingredients first and set them beside your wok.
3
Sprinkle the fish with salt and pepper.
4
2.
5
Heat your wok on high heat.
6
Then add the oil.
7
Sear the fish on the meat side (if your fish has a skin).
8
When its lightly browned and cooked half way through, flip it over.
9
(Watch the side to see the color change as it cooks, so you can see when its cooked halfway through.)
10
3.
11
Place the tomato, peppers, fresh ginger slices and garlic on top of the fish.
12
Then pour the soy sauce and beer over the top of that.
13
4.
14
Put the cover on the wok and set a timer for 5 minutes.
15
(You are still cooking on high heat.)
16
5.
17
Remove the lid and transfer the fish and vegetables to a large bowl.
18
In most cases, there should be a thick gravy underneath.
19
If its a little thin, just cook it by itself for a minute or two on high heat to thicken it.
20
Watch it because it will thicken very quickly!
21
Spoon this gravy over the top of the fish and garnish with the sliced garden onions.
22
Serve immediately.

148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces, weight Salmon Or White Fish, Skin On Or Not, 1/2 teaspoons Salt And Pepper, Each, 2 Tablespoons Corn Or Peanut Oil, 1/2 whole Tomato, Cut Into Wedges, and more.

Yes, Beer Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beer Fish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions