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Gluten Free Asian Stir Fry with Crispy Fish

Ingredients

FOR THE FISH BREADING BATTER:

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!