Tangy Fish Stir Fry With Spiced Vegetables Recipe

About this recipe

Tangy Fish Stir-Fry with Spiced Vegetables is a bold and flavorful Indian-inspired dish that balances protein, spices, and creamy textures. Perfect for a quick and satisfying dinner, this recipe features tender fish fillets seared to golden perfection, paired with a medley of vibrant mixed vegetables infused with aromatic spices like fresh turmeric and ginger powder. Coconut milk lends a rich, velvety finish, while preserved salted black beans add a unique touch of umami. With just one pan and 35 minutes of your time, this meal is easy to prepare and delivers a hearty, wholesome experience. Serve it hot for a comforting and nutritious dinner that will delight your taste buds.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• - Frozen Mixed Vegetables
• 20 g Turmeric Powder
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 250 ml Real Thai Unsweetened Coconut Milk
• 200G Mix Lonche (200g)
• - Ginger Powder
• 500 G Preserved Dried Salted Black Beans
• - White Pepper
• 850 g Sundrop Heart+ Blended Cooking Oil

Instructions

1. 1. Rinse and pat dry the fish fillet, then cut into bite-sized pieces.
2. 2. Coat the fish pieces lightly with rice flour and set aside.
3. 3. Heat cooking oil in a large pan over medium heat until shimmering.
4. 4. Add the fish pieces and sear for 2-3 minutes on each side until golden brown.
5. 5. Remove the fish from the pan and set aside on a plate.
6. 6. In the same pan, add the frozen mixed vegetables and sauté for 5 minutes.
7. 7. Stir in ginger powder, fresh turmeric, and Dal Makhani Spice Mix, cooking until aromatic.
8. 8. Add preserved dried salted black beans and white pepper, stirring to combine.
9. 9. Reduce heat and pour in coconut milk, simmering for 7-8 minutes until slightly thickened.
10. 10. Return the seared fish to the pan, gently folding into the vegetable mix.
11. 11. Cook for another 3-4 minutes until the fish is fully cooked through.
12. 12. Adjust seasoning with salt as needed, then transfer to serving plates.
13. 13. Garnish with fresh herbs or lemon wedges for a zesty finish.
14. 14. Serve hot and enjoy the tangy, spiced flavors!