Stir frying isn't a common way of cooking fish. Recipes that use this technique require firm fish including tuna and mackerel; or are often battered first.
Thick tuna stakes are cubed then marinated in a honey lime fish sauce for an hour. They are stir fried with fresh tomato, spring onion and a diced red chilli.
This is a fantastically healthy meal with a real peppery kick balanced by sweet basil and capsicums. Serve with ciabatta or focaccia.
I always cook extra rice so I can use the leftovers the next day to make fried rice. This is a great little recipe - very simple and tasty.
Fish balls are a popular Asian ingredient that I use in this otherwise simple stirfried vegetables; it makes a nice change from beef and chicken.
Smallish crabs such as blue swimmers are good for this but you can use any fresh crabs you find at the market. The coconut milk and curry powder give this chilli crab an Indian feel.
Crab is briefly marinated in rice wine, stir fried and then tossed with a crisp spicy breadcrumb and tempeh mixture. Serve with white rice.
This is a sambal that is not very spicy instead featuring mackerel and grated coconut but also containing lemongrass and shallots.
This is a quick and easy fish dish, the fish is deep fried then served with a homemade sweet and sour sauce containing onion and capsicum.
Firm, meaty white fish fillets are perfect for stir-frying as they keep their shape well and don't break up easily. Serve the fish on a bed of tender vegetables and top with salty prosciutto, all cooked in the same wok. Some crusty bread rolls would complete the meal nicely.
Another lovely take on Pipis in XO sauce, fast and quick for an easy weeknight meal.