Can I use frozen fish for this stir fry?

Yes. Thaw the fish completely and pat it dry with paper towels before cooking. Removing excess moisture helps the fish brown better and prevents the sauce from becoming watery.

Can I make this recipe ahead of time?

This dish is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to avoid overcooking the fish.

Is this recipe gluten-free?

No. But it can easily be made gluten-free by using gluten-free soy sauce or tamari, instead of regular soy sauce.

How do I keep the fish from falling apart?

Use firm fish, cut it into even pieces, and avoid over-stirring. Turn gently with a spatula for best results.

Fish and Pineapple Stir Fry (Sweet & Sour Chinese-Style Dinner)

Name: Fish & Pineapple Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 2 tablespoons soy sauce; 2 tablespoons low sodium chicken broth or vegetable broth; 1 teaspoon sweet chili sauce or sriracha sauce; 1 ½ tablespoon neutral oil such as vegetable oil or grapeseed oil; 1 small onion, sliced in half and chopped into half moons; 1 bell pepper, cored, seeded, and chopped; 10 ounces boneless and skinless firm fish such a swordfish, cod, or arctic char, sliced into bite size pieces; 2 garlic cloves, minced; 1 thumb size ginger, peeled and sliced into thins strips; 1 cup fresh pineapple or canned chopped pineapple (if canned, drained); 2 green onions, chopped

Fish & Pineapple Stir Fry

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An easy Chinese-style stir fry made with tender fish, fresh pineapple, and a tasty sweet and savory sauce. A quick family-friendly dinner ready in under 30 minutes.

Author: Caroline Phelps
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main
Method: Stir frying
Cuisine: Chinese
Diet: Low Calorie

Ingredients

Units Scale

2 tablespoons soy sauce
2 tablespoons low sodium chicken broth or vegetable broth
1 teaspoon sweet chili sauce or sriracha sauce
1 1/2 tablespoon neutral oil such as vegetable oil or grapeseed oil
1 small onion, sliced in half and chopped into half moons
1 bell pepper, cored, seeded, and chopped
10 ounces boneless and skinless firm fish such a swordfish, cod, or arctic char, sliced into bite size pieces
2 garlic cloves, minced
1 thumb size ginger, peeled and sliced into thins strips
1 cup fresh pineapple or canned chopped pineapple (if canned, drained)
2 green onions, chopped

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Instructions

Make the sauce. Mix the soy sauce, broth, and sweet chili sauce in a bowl and set aside.
Cook the vegetables. In a wok or deep skillet over medium high heat, add the oil. When the oil is hot, add the onion and bell pepper and stir fry for 1 minute.
Add the fish. Add the fish and stir fry for 3-5 minutes, until the fish is mostly cooked.
Add the aromatics. Add the garlic and ginger and stir fry for a few seconds.
Add the sauce and pineapple. Add the sauce and pineapple and stir fry to combine with the other ingredients.
Serve. Turn the heat off and add the green onions. Toss to combine and serve with a side of white or brown rice.

Nutrition

Serving Size: 1 serving
Calories: 295
Sugar: 14.2g
Sodium: 647mg
Fat: 11g
Saturated Fat: 8.5g
Unsaturated Fat: 0.4g
Trans Fat: 0g
Carbohydrates: 23.3g
Fiber: 3.7g
Protein: 28.3g
Cholesterol: 65mg

Find it online: https://pickledplum.com/fish-pineapple-stir-fry/