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Friday, October 20, 2017

Halibut Stir-fry

Halibut Stir-fry

Over summer, some fresh-caught Alaskan Halibut got frozen and put away to relish later in the colder months of the year.

This seemed like a good time to thaw some small pieces and cook them up with an interesting sauce and some stir-fry veggies.

I went with colorful peppers and onions for the stir-fry as I had a good batch of them handy from the farmers market. The stir-fry sauce is an impromptu made-up one, which is how most of my stir-fry sauces are, where I don't bother to measure accurately, just adding a bit of this and a dash of that and calling it good when the proportions seemed right.

Tender quick-cooking fish pieces
sesame oil
colorful pepper and onions sliced

Stir-fry sauce (approx.):
1 Tbsp tomato paste
2 tsp grated ginger
2 tsp minced garlic
4 Tbsp distilled white vinegar
1 tsp brown sugar
2 Tbsp sambal oelek
2 Tbsp Bragg liquid aminos
4 Tbsp seaweed dashi stock or vegetable broth
cornstarch and water as needed for thickening


  1. Marinate the thawed fish pieces in some of the stir-fry sauce, saving the rest for stir-fry
  2. Heat some sesame oil in a wok, add the peppers and onions and stir-fry a bit, then add the marinated fish and the remaining stir-fry sauce and cook till fish is done
  3. Serve warm 

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