The Best Fish Stir Fry Recipe (Tried & Tested!)

Nothing beats the speed and flavor of a fish stir fry. With tender chunks of fish, crisp vegetables, and a glossy, savory sauce, this dish comes together in minutes and tastes just as good as your favorite takeout.

In this recipe, you’ll learn how to cook firm white fish with colorful veggies like peppers, broccoli, and carrots in a quick soy-based sauce that’s sweet, tangy, and a little spicy. If you’re ready to dive straight in, use the “Jump to Recipe” button or browse the Table of Contents for easy navigation.

Ingredients for Fish Stir Fry

• Fish: 1 lb firm white fish (cod, snapper, haddock, tilapia, or halibut), cut into 1-inch cubes, well patted dry
• Fish seasoning:
  • 1 tsp garlic paste or finely minced garlic
  • 1/2 tsp kosher salt
  • 1/2 tsp chili powder or paprika
  • 2 tsp cornstarch
• Vegetables:
  • 1 small yellow onion, sliced into half-moons
  • 1 red bell pepper, cut into strips
  • 2 cups small broccoli florets
  • 1 medium carrot, sliced thin on the bias
  • 2 scallions, sliced (whites and greens separated)
• Aromatics:
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
• Sauce (whisk together in a bowl):
  • 5 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp honey
  • 4 tbsp sweet chili sauce
  • 1 tsp sriracha (or more if you like it spicy)
  • 1/4 tsp toasted sesame oil
  • Pinch of red pepper flakes
  • 1/4 cup water or low-sodium chicken stock
• Optional thickener: 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
• Oil: 2 tbsp neutral oil (canola, peanut, or avocado oil)
• Finish: drizzle of sesame oil, sesame seeds, sliced scallion greens, lime wedges (optional)

Step-by-Step Instructions

Step 1: Prep the Fish

Pat the fish very dry with paper towels to help it sear properly. Cut into 1-inch cubes and toss with garlic paste, salt, chili powder, and cornstarch until lightly coated. Set aside to marinate for about 10 minutes.

Step 2: Mix the Stir Fry Sauce

In a small bowl or measuring cup, whisk together soy sauce, rice vinegar, honey, sweet chili sauce, sriracha, sesame oil, red pepper flakes, and water (or stock). Keep this sauce near the stove since the cooking will move quickly.

Step 3: Sear the Fish

Heat 1 tablespoon oil in a wok or large skillet over medium-high heat until shimmering. Add half the fish in a single layer and sear for 60–90 seconds per side until just opaque. Remove to a plate and repeat with the remaining fish.

Step 4: Stir Fry the Vegetables

Add the remaining tablespoon of oil to the same pan. Toss in onion and carrot and cook for 2 minutes, stirring often. Add broccoli and cook another 2 minutes. Finally, stir in bell pepper, garlic, ginger, and scallion whites for 45 seconds, just until fragrant.

Step 5: Combine with Sauce

Return the fish to the pan. Pour in the prepared sauce and toss gently to coat everything. If you want a thicker, glossy finish, stir in the cornstarch slurry and simmer for 30–60 seconds until the sauce clings to the fish and vegetables.

Step 6: Finish and Serve

Turn off the heat. Drizzle with a little sesame oil, sprinkle sesame seeds, and scatter scallion greens on top. Serve right away over steamed rice or noodles.

Fish Stir Fry Recipe

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• Author: Maya Marin
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Quick and flavorful fish stir fry with tender white fish, crisp vegetables, and a glossy soy-based sauce. Better than takeout and ready in just 15 minutes.

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Ingredients

Scale 1x2x3x

• 1 lb firm white fish (cod, snapper, haddock, tilapia, or halibut), cut into 1-inch cubes, patted dry
• 1 tsp garlic paste or finely minced garlic
• 1/2 tsp kosher salt
• 1/2 tsp chili powder or paprika
• 2 tsp cornstarch
• 1 small yellow onion, sliced
• 1 red bell pepper, cut into strips
• 2 cups broccoli florets
• 1 medium carrot, sliced thin
• 2 scallions, sliced (whites and greens separated)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 5 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 4 tbsp sweet chili sauce
• 1 tsp sriracha
• 1/4 tsp toasted sesame oil
• Pinch of red pepper flakes
• 1/4 cup water or chicken stock
• 1 tbsp cornstarch + 2 tbsp cold water (optional slurry)
• 2 tbsp neutral oil (canola, peanut, avocado)
• Extra sesame oil, sesame seeds, scallion greens, lime wedges (optional)

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Instructions

1. Pat fish dry, cut into 1-inch cubes, and toss with garlic paste, salt, chili powder, and cornstarch. Let rest 10 minutes.
2. Whisk together soy sauce, rice vinegar, honey, sweet chili sauce, sriracha, sesame oil, red pepper flakes, and water or stock. Set aside.
3. Heat 1 tbsp oil in a wok or skillet over medium-high heat. Sear half the fish for 60–90 seconds per side until opaque. Transfer to plate and repeat with remaining fish.
4. Add remaining oil to pan. Stir fry onion and carrot for 2 minutes, add broccoli for 2 minutes, then add bell pepper, garlic, ginger, and scallion whites for 45 seconds.
5. Return fish to pan. Pour in sauce and toss gently. For thicker sauce, stir in cornstarch slurry and simmer 30–60 seconds.
6. Turn off heat. Drizzle sesame oil, sprinkle sesame seeds and scallion greens. Serve hot with rice or noodles.

Equipment

Carbon Steel Wok

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Fish Spatula

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Mesh Strainers

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Notes

• Prep vegetables and sauce up to 3 days ahead to save time.
• Avoid microwaving leftovers, use a skillet with a splash of stock for best results.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Seafood
• Method: Stir Frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 295
• Sugar: 14g
• Sodium: 1100mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 55mg

Storage & Make-Ahead Tips

• Make-Ahead Prep: Chop all vegetables and whisk the sauce up to 3 days ahead. Store them separately in airtight containers in the fridge. The fish should be cut and seasoned just before cooking to keep it fresh.
• Leftovers: Keep any leftover fish stir fry in an airtight container in the refrigerator. It will stay fresh for 2–3 days. Store rice or noodles separately to prevent them from getting soggy.
• Reheating: Warm gently in a skillet over medium heat with a splash of water or stock. Stir just until heated through to avoid overcooking the fish. Skip the microwave if possible, as it can make the fish rubbery.
• Freezing: This recipe is best enjoyed fresh. Freezing is not recommended, as both the fish and vegetables lose their texture once thawed.

Wrapping It Up

A good fish stir fry is all about balance, tender bites of fish, crisp vegetables, and a sauce that ties it all together in minutes. This recipe gives you a quick dinner that feels restaurant-worthy without the fuss. With a little prep ahead and the right heat in your pan, you’ll have a dish that’s both simple and impressive.

You may also like:
– Fried Swai Fish Recipe
– Zatarains Fish Fry Recipe

Give it a try, and when you do, let me know how it turned out for you.

If you have any questions or tweaks you’d like to share, drop them in the comments below, happy cooking!