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Stir-Fry Fish and Peppers

Stir-Fry Fish and Peppers

Prep time 20 minutes
Cook time 15 minutes
Ready in 35 minutes
Makes 4 servings




  • 2 tablespoons soy sauce
  • 1 tablespoon sherry
  • 1 tablespoon ketchup
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar


  • 1 egg white
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1 pound flounder fillets, cut into 2” pieces


  • 3 tablespoons oil
  • 1 1/2 cups red bell pepper, cut into chunks
  • 1 1/2 cups baby bella mushrooms, sliced
  • salt and pepper
  • 1 slice ginger root, minced
  • 1 scallion, chopped


1. Mix together sauce ingredients in a small bowl. Set aside.

1. Whisk together egg white, cornstarch and salt in a medium size bowl. Add fish fillet pieces and toss well to coat. Set aside.


1. Heat 1 tablespoon oil in a large non-stick sauté pan. Add bell peppers and mushrooms. Season with salt and pepper. Sauté 2 minutes until peppers are still crisp but have lost their raw taste. Transfer to a bowl and set aside.
2. Heat remaining 2 tablespoons oil in sauté pan. Lay fish fillet pieces in pan in single layer. You may have to cook the fish in a few batches. Brown on one side, then flip over and brown other side. Gently remove fish to plate, using slotted spatula.
3. Add ginger to sauté pan and stir-fry briefly. Stir sauce ingredients and add to pan until hot. Return vegetables to pan and toss. Return fish to pan and toss gently.
4. Sprinkle with scallion. Serve.


1. Substitute tilapia or other flat white fish for flounder, if desired.
2. Substitute broccoli florets, sliced zucchini or sliced carrots, for peppers and mushrooms, if desired.
Recipe by Jeanette Chen of