Soy-glazed fish with stir-fried vegetables

For lunch today, I craved a soy-glazed fish recipe from Real Simple. I tried it last week with steamed vegetables, but today I felt like having it with a stir-fry. From preparing the vegetables to broiling the fish, all it took was thirty minutes. Super fast and yummy!!

Ingredients ( 4 servings)

  • 2 tablespoons brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons grated fresh ginger ( just eyeball it)
  • 4 white fish fillets ( if frozen defrost them in the fridge the night before)
  • 1 tablespoon and 1 teaspoon canola oil
  • 1 medium carrot
  • 3 medium zucchini
  • 1 green bell pepper (can use any color or any combo of colors)
  • 2 fat cloves of garlic, peeled and sliced
  • 1 white onion (or red or yellow whichever is available)
  • 1/2 tablespoon sesame oil
  • 2cm slice of ginger peeled and small-diced
  • 120 grams of rice noodles ( optional)
  • 3 scallions / green onions (optional)

Prepare the glaze by combining the first 3 ingredients. Line a baking sheet with aluminum foil to keep cleaning simple and pre-heat the broiler. Rub the fish with 1 teaspoon vegetable oil like canola, sprinkle with a pinch of black pepper and a pinch of salt. Place the fish under the broiler for 5 to 7 minutes depending on the thickness of the fillet. Baste the fish, moistening it, with the glaze twice during the last two minutes of cooking. You’ll start seeing the sugar and soy caramelizing.

The glaze

For the vegetables you can use any combination you like or have on hand. I had the ones listed above; you can add broccoli, bean sprouts, green beans, mushrooms… Cut the carrot, pepper, and zucchini into strips, the onion into half-moons (cut in half and then thinly slice). Slice the scallions on an angle.

The vegetables prepared and ready

Put 1 tablespoon oil in a wok or non-stick skillet and add the garlic. Remove the garlic before it gets too brown and bitter and start adding the vegetables beginning with the carrots, then the peppers and onion then the zucchini and the scallion. The vegetables should be cooked but stay crunchy so keep stirring and controlling the heat. Once done add the rice noodles, if using, and a couple of splashes of soy sauce. Turn off the heat and add the sesame oil and ginger. Bon appetit!

The fish over the bed of noodles and veggies

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