Stir Fry Fish

1. 1

   Cut each fish fillet into four pieces. Coat with 1 tablespoon oil. Sprinkle cornstarch over fish. Roll fish over several times until oil and cornstarch dissolve. Let stand while preparing vegetables and mixing sauce. Heat 2 tablespoons corn oil in non-stick skillet or wok.

2. 2

   Cook fish 4 pieces at a time. Remove to plate. When all fish is done, add 1 tablespoon oil and stir fry carrots for 1 minute. Add onion and celery. Continue to stir-fry. Put fish back in skillet. Pour sauce over fish and vegetables. As soon as sauce thickens pour up on a hot platter. Serve with steamed rice. Four large servings or six smaller servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.