Ingredients:

  • 1.5 lbs firm white fish (Cod, Halibut, or Tilapia), cut into 1-inch cubes
  • 1 tbsp neutral oil (Avocado or Grapeseed oil)
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp cornstarch
  • 1 cup red bell pepper, thinly sliced
  • 1 cup broccoli florets, bite-sized
  • 1 cup sugar snap peas, trimmed
  • 1/2 cup carrots, julienned
  • 2 scallions, sliced (whites and greens separated)

Instructions:

  1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, and cornstarch until the starch is fully dissolved.
  2. Pat the fish cubes dry with paper towels to ensure a good sear. Season lightly with salt and white pepper.
  3. Heat 1/2 tablespoon of oil in a large wok or skillet over high heat. Add the fish cubes in a single layer and sear for 2 minutes undisturbed. Flip gently and cook for 1 more minute until 80% cooked. Remove fish from the pan and set aside.
  4. Add the remaining oil to the wok. Toss in the broccoli and carrots, stir-frying for 2 minutes. Add bell peppers, snap peas, and scallion whites; stir-fry for 2-3 additional minutes until bright and crisp-tender.
  5. Reduce heat to medium. Return the fish to the pan and pour the whisked sauce over the mixture. Toss gently for 1 minute until the sauce thickens and glazes the ingredients. Serve immediately garnished with scallion greens.