Learn how to make this delicious black vinegar fish in just 25 minutes! Full of sweet and sour flavors, this simple fish stir fry recipe is kid friendly and makes a great accompaniment to fried rice and other popular Chinese sides.
As many of you know, I like to lean on stir fries whenever I want a filling and relatively healthy meal that comes together quickly. While chicken stir-fries tend to be the go-to for most people, I actually prefer using fish because of its delicate and moist texture. And I like it even more when there is a gooey element added to it, such as in today’s stir fry recipe!
This black vinegar fish stir fry is the perfect blend of sour, sweet, and balsamic-like flavors. It’s also packed with onion, bell pepper, and carrot, making it nutritious on top of being delicious! The combination of tender fish, crunchy vegetables, and gooey sauce, makes it the perfect stir fry to serve with a side of rice. Pouring the leftover sauce over the rice is my favorite part!
Table of contents
Black Vinegar Fish Ingredients
- White fish: Any type of firm white fish such as cod, swordfish, or tilapia. Make sure the fillets are thick enough – about 2 inches – so they don’t break when being stir fried.
- Fish seasoning: Seasoning the fish separate from the black vinegar sauce gives the stir fry an extra layer of flavor. It also tenderizes the protein and keeps it moist. A mix of chinkiang vinegar, mirin, soy sauce, and salt, are use to make the seasoning.
- Cornstarch: Cornstarch is used to thicken the sauce (give it that gooey texture) and coat the fish so it remain moist and tender.
- Garlic: A couple of garlic cloves to impart a floral and slightly pungent element.
- Mixed vegetables: For this stir fry I have opted to use a mix of onion, bell pepper, and carrot. If you don’t like one of these vegetables, feel free to swap it for another.
- Black vinegar sauce: A mix of chinkiang vinegar, ketchup, soy sauce, sugar, powdered chicken stock, and cornstarch slurry.
How to Make Black Vinegar Fish
Scroll down to the recipe card for the full recipe.
- Start by making the black vinegar sauce. Whisk all the ingredients in a mixing bowl, until the powdered chicken stock and sugar have dissolved. Set aside.
- Prep and season the fish. Slice it into bite size pieces and place it in a bowl, along with the fish seasoning ingredients.
- Add the cornstarch. Add the cornstarch to the fish and seasoning and toss to coat each piece of fish evenly.
- Make the stir fry. Place a wok or deep skillet over medium high heat and stir fry the fish first until it’s fully cooked, about 2-3 minutes. Transfer it to a plate. Add the vegetables to the same wok or deep skillet and stir fry until they are tender but still a little crunchy. Add the cooked fish and black vinegar sauce and stir fry until the sauce is gooey and the fish and vegetables are coated evenly. Serve.
Recipe Tip
Don’t overcook the vegetables. I know it’s tempting to cook the vegetables until they are completely tender, but trust me when I say that this the wrong way to go when making a stir fry.
What we are looking for is the perfect balance of tender and crunchy. It took me a while to get this step right, but I find that the best way to nail my stir fries is to stir fry the vegetables for only 2 or 3 minutes before adding the sauce. Even though my head tells me they could use a few extra minutes, this method seems to work like a charm every single time.
How to Store Black Vinegar Fish
To make ahead: For best results, save the stir frying for later, right before you are planning to eat or serve this black vinegar fish. Save the chop vegetables in a container and the sliced fish in another one. Make the fish seasoning and save it separately. Do the same for the black vinegar sauce, for a total of 4 separate containers. Keep in mind that fresh fish doesn’t keep well for very long – no more than 1-2 days.
Leftovers: Transfer the black vinegar fish to a storage container and close with a lid. It will keep in the fridge for up to 3 days.
What to Serve with this Fish Stir Fry
Aside from the obvious side of white rice, this black vinegar fish also pairs well with other Chinese influenced dishes such as:
- Smacked cucumber with chili oil
- Egg fried rice
- Classic egg drop soup
- Fried noodles with soy sauce
- Vegetable egg rolls
- Bok choy with garlic and oyster sauce
Other seafood stir fries you might like to try: Fish, pepper, and leek stir fry, eggplant and okra fish stir fry, cabbage stir fry with shrimp and dried chiles, garlic shrimp with chili crisp, ginger shrimp stir fry, chukadon, simple shrimp stir fry.
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!
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Black Vinegar Fish
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Fish and seafood
- Method: Skillet
- Cuisine: Chinese
- Diet: Low Calorie
Description
Full of sweet and sour flavors, this black vinegar fish only takes 25 minutes to make from start to finish.ย
Ingredients
- 1/2 pound boneless and skinless firm white fish such as cod, haddock, or snapper
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil or other neutral oil
- 2 garlic cloves, minced
- 1 green bell pepper, chopped into bite size pieces
- 1 onion, chopped into bite size pieces
- 1 small carrot, chopped into bite size pieces
- Salt and pepper (optional)
Fish Seasoning
- 1 teaspoon chinkiang vinegar
- 1/2 teaspoon mirin
- 1 teaspoon soy sauce
- Pinch of salt
Black vinegar sauce
- 2 tablespoons chinkiang vinegar
- 1 1/2 tablespoon ketchup
- 1 1/2 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon powdered chicken stock
- 2 teaspoons cornstarch mixed 6 tablespoons water
Instructions
- Make the black vinegar sauce. In a bowl, whisk the chinkiang vinegar, ketchup, soy sauce, sugar, powdered chicken stock, cornstarch, and water. Keep whisking until the sugar and powdered chicken stock have completely dissolved. Set aside.
- Slice the fish. Using a sharp knife, slice the fish into bite size pieces and place them in a bowl.
- Season the fish. Add the chinkiang vinegar, mirin, soy sauce, and a pinch of salt, to the bowl. Using a spoon or chopsticks, gently toss the fish to coat each piece evenly.
- Add the cornstarch. Sprinkle the teaspoon of cornstarch over the fish and toss again to coat the piece evenly.
- Cook the fish. In a wok or deep skillet over medium high heat, add 1 tablespoon of oil and when the oil is hot, add the fish. Cook for 2-3 minutes, until the fish is cooked through and golden brown on the outside. Transfer the fish to a plate and set aside.
- Cook the vegetables. Using the same wok or skillet, add the remaining 1 tablespoon of oil and add the chopped bell pepper, onion, and carrot. Stir fry for 3 to 4 minutes, until the vegetables are tender but still yielding a slight crunch.
- Finish the stir fry. Add the fish to the vegetables, whisk the black vinegar sauce to dissolve the cornstarch, and pour it over the stir fry. Toss the fish and vegetables and keep cooking until the sauce thickens.
- Serve. Turn the heat off and transfer the stir fry to a serving bowl. Serve with rice.
Nutrition
- Serving Size: 1 serving
- Calories: 331
- Sugar: 17.1g
- Sodium: 895mg
- Fat: 14.4g
- Saturated Fat: 11.3g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3.5g
- Protein: 20g
- Cholesterol: 53mg
