Just like Asian take-out without the soy and gluten, this light, crispy coated white fish with fresh veggies has a gooey Asian stir fry sauce the kids will love!
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A tween take-out inquiry (and some Michigan winter love!)
Ah, these tween years are interesting, eh?! My oldest asked what “chinese take-out” was the other day, as her friends were gushing over something they had for dinner the other night. Hormonal girls and savory, salty, sweet, indulgent take-out! Sounds about right, yes?! I’m all for that umami goodness too, and during our school’s mid-winter break, I decided to show my sweet tween just what her friends meant by those to-die-for flavors. We mimicked that take-out with flying colors! We headed out for a mid-winter break hike and came home to take-out…real food style!
Having our cake and eating it too…
I’ll take any excuse I can to get brain nourishing wild caught fish into my kids. Truth be told, because we started them eating it so young, they would be happy clams if we fed them plan skillet cooked fish on the daily! It’s fun to change things up though, and instead of using chicken or beef for this take-out copycat, I pulled out some omega 3 rich wild caught Mahi-Mahi. Super delicious take-out style dinner, and super healthy? Talk about having our cake and eating it too!
Method :: The Fish
You’ll start your stir fry by preparing the fish. You truly could use whatever protein you have on hand from chicken to any fish. I’d stick with a firm fish like Mahi or salmon – cod is really delicate and might fall apart with the batter and cooking. This fish batter is a wet batter, and it doesn’t get any simpler. Just mix it up in a medium bowl and toss with the cubed fish. You can set the fish aside while you prepare the sauce and the veggies for the rest of the meal – once those are done the rest of the meal comes together super fast!
Method :: The Sauce
I think one of the reasons I love Chinese cuisine so much is because their approach to sauces is so right up my alley – toss everything into a sauce pan, whisk it up, and done. No fuss or crazy extra steps! For this sauce, you’ll whisk the ingredients and simmer a few minutes to thicken it up. You can make it ahead of time on a prep day too!
Method :: How to Cook The Crispy Fish
Coconut oil is the name of the game here, but you can use any high heat oil you like. I love the sweetness that the coconut oil gives the crispy batter, though my favorite high heat cooking fat is a good grassfed tallow or lard. Ghee works fantastic as well and has such a good flavor. Butter is going to burn too easily, and while I love a stir fry done in a good olive oil, to crisp this fish up, that delicate olive oil is going to burn a bit and get a funky taste. To cook the fish, simply heat the oil super hot and cook the fish in a couple batches until crispy. Use a wire rack or paper towel after cooking so the crispy fish doesn’t get soggy.
Method :: The Stir Fry
Once these simple sauce and fish part of the meal is set (and it truly doesn’t take more that 15 minutes!), then you are ready to assemble the stir fry. This part goes fast! Just stir your chopped veggies into some cooking fat and cook until bite tender and then toss with the crispy fish and stir fry sauce.
This part is up to you! You can go the traditional route with white or brown rice, or even some gluten free ramen (try cooking your rice or ramen in bone broth to soak in extra nutrients, and be sure to add a generous pat of real butter to the rice!). Or you can eat it straight from the bowl sans the rice.
Gluten Free Asian Stir Fry with Crispy Fish
FOR THE FISH BREADING BATTER:
- 2 tbsp potato starch or tapioca starch
- 2 tbsp Namaste GF Flour Blend
- ½ tsp baking powder
- 3 tbsp coconut aminos
- 1 tsp olive oil
- 2 Mahi Mahi fish fillets cubed
- ¼ cup coconut oil for cooking the fish ghee or grassfed tallow/lard would be good high heat alternatives
FOR THE STIR FRY SAUCE:
- ½ cup water or bone broth
- 2 tbsp coconut aminos
- 1 tbsp white wine vinegar
- 1 tbsp raw honey you can bump this up if you need more on the sweet side
- 1 clove of garlic minced
- ½ inch knob of ginger minced (or about 1/2 tsp ground ginger)
- ¼ – ½ tsp red pepper flakes more if you like more heat
- 1 tbsp tapioca starch
FOR THE STIR FRY:
- 1-2 tbsp ghee for cooking in or butter, olive oil, coconut oil
- ½ medium onion sliced into strips
- 1 medium bell pepper sliced into strips
- 3-4 oz mushrooms sliced
- 4 cups frozen green beans thawed
MAKE THE BATTER AND MARINATE THE FISH:
- Mix the starch, flour, baking powder, coconut aminos, and olive oil in a small mixing bowl. Toss the cubed fish in the batter, coating each piece, and set aside while you prepare the sauce.
MAKE THE STIR FRY SAUCE:
- Whisk all of the sauce ingredients in a small sauce pan thoroughly until the starch dissolves. Put the sauce pan over high heat, and simmer until the sauce thickens, just a few minutes. Set the sauce aside until the stir fry is ready.
COOK THE FISH:
- Heat your wok or large skillet over high heat, adding the coconut oil to get nice and hot. Cook the battered fish in 2 batches, flipping the fish to crisp each side until golden brown. This will take a couple minutes for each side. When you take the first batch out, set the crispy fish on a wire rack or paper towel so the fish doesn’t get soggy.
MAKE THE STIR FRY:
- Heat your wok or large skillet over medium high heat and melt a tablespoon of ghee. Add the onion, bell pepper, and mushrooms and cook over medium high heat for 5 minutes until crisp tender. Add the thawed green beans, crispy fish, and the stir fry sauce, combine and simmer for 1-2 minutes.
- You can serve your crispy fish stir fry over white rice, GF ramen, or just eat it from the bowl!