Stir-Fry of Fish and Vegetables

A quick and simple stir-fry of fish and vegetables served with a sesame oil and vinegar dressing.

Ingredients

• 1½ lb / 700 g firm fish fillets (opah, monkfish, etc.), cut into 1 in / 2.5 cm cubes
• juice of ½ lemon
• freshly ground pepper
• ½ tsp garlic powder
• about ¼ cup / 60 ml vegetable oil
• 2 red bell peppers, cored and cut into strips
• 1 lb / 500 g green asparagus, bottom thirds removed, cut into 2 in / 5 cm pieces
• 5-6 green onions, cut into 2 in / 5 cm strips
• 3 cloves garlic, peeled and cut into thin strips
• 2 tsp sesame oil
• 2 tbsp vinegar
• ¼ tsp salt (or to taste)
• freshly ground pepper to taste

Preparation

1. Sprinkle fish with lemon juice, garlic powder and freshly ground pepper.
2. Set a wok (or heavy pan) over high heat. Add oil.
3. Stir-fry the asparagus until done. Set aside and keep warm.
4. Stir-fry the bell peppers. Set aside and keep warm.
5. Stir-fry the green onions. Set aside and keep warm.
6. Add more oil if necessary. Stir-fry the fish cubes until golden brown on all sides and fully cooked. Set aside and keep warm.
7. Reduce heat to low. Cook garlic until softened. Do not brown. Add cooked garlic to the vegetables.
8. Toss vegetables with sesame oil and vinegar. Season with salt and freshly ground pepper to taste.
9. Season fish cubes with salt and freshly ground pepper.
10. Serve fish together with the vegetables.

Yields 3-4 servings

Preparation time about 30-45 minutes