Stired-fried Fish Fillet with Vegetables

Steps

How to make it

Prep 22 min · Cook 22 min

1. Pat mahi-mahi fillet 180 g dry with paper towels; slice carrot 30 g thinly and julienne onion ½ pc.
2. Lightly salt the fish with a pinch of salt for 10 minutes; drain excess moisture.
3. Heat a skillet over medium heat with 1 tbsp toasted sesame oil; pan-fry fish on one side 2 minutes until golden, flip and cook 2 minutes more; set aside.
4. In the same pan, stir-fry julienned onion 1 minute until translucent; add carrot slices and stir 1 minute.
5. Add 1 tbsp soy sauce, 1 tsp sugar, and 3 tbsp water; boil over high heat, then simmer over medium-low 1–2 minutes until slightly thickened.
6. Gently return fish to the pan; spoon sauce over the fillets and swirl the pan off heat to coat (avoid flipping hard so the fish does not break apart).
7. Transfer to a plate and serve hot to match the restaurant glazed fish flavor.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins