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Thursday, April 11, 2013

Farmer*s Wife Fish Stir Fry! EASY PEASY!!

As posted on Facebook yesterday, I am posting the Fish Stir Fry recipe I made up yesterday evening to spice up the seafood and veggies in this house! It came out fantastic!!

You can find several online via google and pinterest but my family won't do teriyaki sauce or most other asian sauces. So, I improvised (although the kids hate the veggies anyhow so I broiled their portion of the fish).


So, we usually have fish on hand since Farmer, Jr. and Hubby fish a lot and I always keep frozen vegetable mixes and frozen stir fry mixes on hand because - well - I love steamed veggies.

My recipe.

Fresh fish/frozen fresh fish/fish you can find depending on what is available in your area.

We prefer trout, flounder or tilapia if we have to catch it or purchase fish. (I prefer steak-ier fish as well like salmon, tuna, and shark but my family does not).

I cut the fish into cubes a little under 1" squares. Then I used a minimal amount of olive oil (just enough to keep it from sticking to the pan) and I dusted the fish cubes with our homemade fish fry recipe.

Fish fry mix:

1 part flour
2 parts corn meal
Seasoning of your choice (we use Tony Chachere's)

Place fish in pan with oil warm/hot and powdered with your cornmeal mix. Stir until mostly cooked and a crispy texture. Then remove into another dish.

In the same pan, add frozen vegetables. Whatever stir fry veggies you like. Sometimes when I stir fry I even add fresh veggies that we get from my Fabo FIL's garden. Squash and the like. Use whatever YOU LIKE.

I use spray butter because it has minimal sodium and little to no calories. The fresh frozen stir fry mixes have their own water. So I stir them around and season according to my family's liking until pretty much cooked through.

Obviously, I like a lot of yellow squash and broccoli. Once this is done I add the fish back in. To finish cooking it (and warm it of course) and get it all yummy with the veggies.

And here it is! (Up above) Click for a larger view. It was SOOOO good. Hubby raved over it and I even had it again for brunch today.

Oh, and don't forget. Only if you want to. I did make some lightly seasoned rice to serve it over/with. The rice I did in my rice cooker my Daddy got me YEARS ago to which I am eternally great-ful for.

I used a pat or two of butter, two measures of rice, two measures of water and a chicken (knorr's) bouillon cube and some ground black pepper. But you can use any type of rice you like!

It was yum. And easy! *patting self on back*

Happy cooking!



Anonymous said...

"my family won't do teriyaki sauce or most other asian sauces. So, I improvised". You've left me hanging there - just how did you improvise?  Not even a Lite soy sauce?  You mean you just left any of those sauces out of your recipe altogether right? Luckily your rice was flavoured... 

Glass Half Full Gal/aka FarmersWife said...

I apologize if I didn't clarify. The water residual from the vegetables along with some light seasoning and the seasoning from the lighty coated fish (when added back in) along with the spray butter makes it so yummy that it doesn't require a 'sauce'.

The natural flavor of the flaky fish along with the vegetables are able to make their way to the palate without too much salt. (I've been trying to cut back on sodium in some recipes).

It was yum! I hope you try it. Use seasons of your own preference. And, even a sauce if you choose! Just enjoy!

The Queen said...

Can we hire you to cook at the Kingdom? All we know how to make is brownies.