Gluten Free Asian Stir Fry with Crispy Fish
Ingredients
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
Instructions
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!