What do I do when I get a beautiful piece of cod at the fishmonger’s, only to return home to a mostly empty vegetable crisper? I make this simple fish stir fry with peppers, garlic and leeks. While I prefer tender flaky cod, I’ve also made this recipe with halibut, salmon and arctic char – and it’s great! Best part: I can have on the plate in just 20 minutes.
I was stumped. After picking up the best looking piece of cod I’ve ever seen at the grocery store, I returned home ready to start cooking – only to find a refrigerator way less full than I remembered it being when I left the house that morning. I had planned on making a fish stir fry with eggplant and okra – or maybe a Korean fish donburi – but realized I didn’t have the ingredients. So I made this fish stir fry with what I had on hand: garlic, leeks and a red bell pepper. The cod itself turned out magnificently tender, moist and flaky. But the big surprise was that the aromatics I had on hand were more than enough to provide deep flavor, while still allowing the fish to shine as the star it was.
These days, I set out to cook this recipe on purpose, rather than being forced into it by a sparse veggie crisper. It’s perfect for those nights I don’t feel like making an elaborate effort in the kitchen, but still want to eat like I spent hours on dinner.
Table of Contents
Ingredients
Scroll to the bottom of this page for the full recipe steps and measurements.
- Olive Oil: I try to use first press extra virgin olive oil when possible.
- Cod: Cod is flaky and tender, but sturdy enough that it won’t break up in the pan when I stir fry it with veggies.
- Red Bell Pepper: I cut a bell pepper bite sized. It adds sweetness and a pop of color. Green works too.
- Leek: Other than garlic, leeks are my favorite aromatic. They’re a bit milder and sweeter than onions. I only use the white part and a tiny bit of the green. The dark green part of the stalk is tough, so I discard that bit.
- Garlic: 2 cloves, finely minced. I add the garlic near the end so it doesn’t burn.
- Sake: Sake makes the perfect cooking wine. It has a sharp flavor that balances the sweetness and saltiness of the dish. I try to use a sake I wouldn’t mind drinking on it’s own. But cooking sake (with added salt) comes in handy in a pinch.
- Salt and Pepper: To taste.
- Sesame Oil: I add a couple teaspoons of toasted sesame oil to the pan after I turn the heat off for a roast-y depth of flavor.
Recipe Variations
Here are a couple plug and play options.
- Use a different fish. Halibut, salmon and arctic char are all good options. Whatever I use for this recipe, I make sure it’s a fairly sturdy fillet so it doesn’t disintegrate when I stir fry it in the pan.
- Go with different peppers. Green or yellow bell peppers work. So do Japanese piman. When I want to introduce a little heat, I’ll use a mild chili pepper like an Anaheim chili.
- Make it more savory. While the salt level can always be adjusted, I’ve added a dash of soy sauce to the pan for umami – or a tiny bit of maggi seasoning from time to time. Careful! A little goes a long way.
How To Make It
- Cook the fish in a skillet over medium high heat. Be careful not to overcook it. Transfer the cooked fillets to a plate and set it aside.
- Cook the veggies in the same skillet you just removed the fish from. The leeks should be soft – and the bell pepper should be tender, but still have a pliant crunch.
- Add the fish, aromatics and seasoning. Everything goes into the pan at this point. The garlic should cook and perfume the dish fairly quickly. And most of the alcohol content from the sake burns off in a minute.
- Season with sesame oil after the heat is off. Toss one last time and serve.
Expert Tips
Sake can make fish less fishy. Both mirin and sake can transform a piece of fish and neutralize some of the inherent fish-y smell. This isn’t necessary when using neutral fish like cod. However, it’s a trick I commonly use when serving a fish recipe to someone who doesn’t really like fish all that much. Both drinking sake and cooking sake work.
Add the sesame oil to the pan last – after the heat is off. Toasted sesame oil has a low smoke point and can burn rather quickly. Burned sesame oil tastes bitter. This makes it a great seasoning oil, and a fairly bad cooking oil. By adding the sesame oil to the pan after I’ve turned the heat off, I’m getting all of the roasted flavor and none of the potential biterness.
Storage and Reheating
- Save the leftover fish stir fry in a storage container and refrigerate for up to 2 days. When reheating, microwave on low (microwaving on high will overcook the fish and give it a rubbery texture) for about 1 minute. You can also warm up the stir fry in a skillet over low heat for a couple of minutes.
Because fish is so delicate, I don’t recommend freezing this stir fry as the texture will deteriorate.
What I Serve With Fish Stir Fry
When it comes to stir fries, I instantly crave rice. So I either default to steamed Japanese rice or a bowl of fluffy jasmine rice. And when I’m feeling like making Ben’s day, I’ll whip up his favorite egg fried rice as a side. When I served this peppery fish stir fry at a get together with family and friends, here’s what else was on the menu:
- Quick Bok Choy Stir Fry
- Shiraae (Japanese Mashed Tofu Salad)
- Korean Cucumber Salad (Oi Muchim)
- Nasu Dengaku – Miso Glazed Eggplant
- Salad With Japanese Carrot Ginger Dressing
Frequently Asked Questions
If it’s dry, it’s probably overcooked. Most cod fillets are cooked in 3 to 4 minutes when using medium-high heat. Be sure to remove the cooked fish from the pan when cooking the vegetables. I only add the fish back to the pan when there’s about a minute of cooking time remaining to heat it back up and give it a final toss with the seasonings.
Yes it is! However you should check the cooking sake you use for any wheat that might have been added in processing – or if the facility that makes it processes wheat products on the same machinery.
I only use the white part of the leek and a little bit of the light green portion when cooking. Those bits become tender in the pan in just a few minutes The dark green ends are hard and should be discarded.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Print
Fish, Pepper And Leek Stir Fry
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Seafood
- Method: Stir fry
- Cuisine: Japanese
- Diet: Low Calorie
Description
A tender and flaky fish stir fry, loaded with leeks and red bell peppers. Nutty, peppery and ready in just 20 minutes from start to finish.
Ingredients
- 1 tablespoon olive oil
- 1/2 pound cod or other firm fish such as halibut, salmon, or arctic char
- 1 red bell pepper, sliced bite size
- 1 small leek, chopped bite size,
- 2 garlic cloves, minced
- 1 tablespoon sake
- 1/4 teaspoon salt – or 1/2 teaspoon if you like it salty
- 1/4 teaspoon ground black pepper
- 2 teaspoons toasted sesame oil
Instructions
- Warm up the skillet: Place a large skillet over medium high heat. When the skillet is hot, add the oil and swirl it around to coat the surface.
- Cook the fish: Add the fish and cook for 3 to 4 minutes, or until the fish is cooked through. Transfer the fish to a plate and set aside.
- Cook the vegetables: Using the same skillet, add the bell pepper and leeks and cook for 4 minutes, or until the leek is tender and the bell pepper is soft but still yielding a crunch.
- Add the fish: Add the fish to the skillet and toss.
- Add the aromatics and the seasonings: Add the garlic, sake, salt, and ground black pepper and stir. Cook for 1 minute.
- Add nuttiness: Turn the heat off and add the toasted sesame oil. Toss and transfer the dish to a plate.
Notes
Store leftovers (covered) in the refrigerator for up to 2 days. Reheat gently in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 242
- Sugar: 4.3g
- Sodium: 716mg
- Fat: 12.1g
- Saturated Fat: 1.7g
- Unsaturated Fat: 2.9g
- Trans Fat: 0g
- Carbohydrates: 11.4g
- Fiber: 2.2g
- Protein: 21.4g
- Cholesterol: 52.1mg
