Stir Fry Fish Hash Recipe

1      Reviews by:    Leda Callahan   Stir Fry Fish Hash Recipe marinates mullet or other fish in soy sauce, dry sherry, sugar, cayenne and ginger before stir frying and serving with sauteed zucchini, mushrooms, Chinese cabbage and green onion in this delicious fish stir fry recipe. 1122

INGREDIENTS

• 2 pounds mullet (or other fish) fillets, fresh or frozen
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1/4 teaspoon sugar
• 1/4 teaspoon cayenne
• 1/8 teaspoon ground ginger
• 1/2 cup cooking oil
• 1 cup cashews
• 4 cups sliced, unpeeled zucchini
• 4 cups sliced fresh mushrooms
• 4 cups diagonally sliced Chinese cabbage
• 2 cups green onions, cut into 3-inch pieces
• 1/2 teaspoon salt

DIRECTIONS

• Thaw fish if frozen. Skin fillets. Cut fillets into 2-inch cubes. Combine soy sauce, sherry, sugar, cayenne and ground ginger in 1 1/2-quart bowl. Mix well; add fish and stir. Marinate fish in refrigerator for 15 minutes.
• In a 12-inch skillet or wok, heat oil over medium-high heat. Add cashews, and cook about 3 minutes or until lightly browned, stirring constantly. Remove cashews with slotted spoon onto absorbent paper. Add zucchini, mushrooms, cabbage, green onions and salt to remaining oil and cook until tender-crisp, about 5 minutes. Remove vegetables from pan with slotted spoon; place in 1 1/2-quart bowl; set aside.
• Add fish to pan, reduce heat and cover. Cook over low heat for 8 to 10 minutes or until fish flakes easily when tested with a fork. Add cashews and cooked vegetables to fish in skillet or wok. Stir carefully Heat 1 to 2 minutes before serving. Serve immediately.