Crispy Shrimp Chip Wasabi Chicken
20 min
italianchinesejapaneseamericanmexicanthaifrenchkoreanindianvietnamesemediterraneanspanishmiddle-easterngreek
Pan-Seared Fish with Rainbow Vegetable Stir-Fry
A vibrant fusion dish combining Italian simplicity with Asian stir-fry techniques. Fresh fish is pan-seared until golden, served over a colorful mix of carrots, fennel, and cabbage seasoned with garlic and soy sauce. Ready in under 25 minutes!
25 min
Easy
2 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour1/10
Umami6/10
Spicy1/10
🥄 Texture
Pan-seared fish will have a lightly crisp, golden exterior with a moist, flaky interior that separates into tender flakes. The rainbow vegetable stir-fry offers a contrast of tender-crisp carrots, fennel, and cabbage, giving a pleasant mix of bite and softness.
👃 Aroma
The dish smells savory and toasty from the seared fish and pan juices, with a clean anise-like perfume from the fennel and a faint sweet vegetable aroma from the carrots. Soy sauce adds a warm, savory background note that rounds out the overall scent.
🍷 Pairs Well With
A crisp, dry white wine such as Sauvignon Blanc or a light, citrusy Pinot Grigio; alternatively a chilled light lager or sparkling water with a lemon wedge.
🥗 Side Dishes
Steamed jasmine or basmati rice to soak up pan juices, or a simple herb couscous or quinoa. Optional sides: roasted baby potatoes or a light mixed green salad and lemon wedges for brightness.
Ingredients(5 items)
- 1400g white fish fillets (cod or sea bass)
- 22 medium carrots (thinly sliced)
- 31 fennel bulb (thinly sliced)
- 4300g white cabbage (thinly sliced)
- 53 tablespoons soy sauce
Nutrition Information(per serving)
285
Calories
32g
Protein
18g
Carbs
9g
Fat
Instructions
- 1
Prepare your vegetables: slice the carrots into thin sticks, slice the fennel bulb into thin pieces, and slice the cabbage into thin strips. Set aside.
- 2
Heat 2 tablespoons of oil in a large pan over medium-high heat. Season the fish fillets with salt and pepper on both sides. Once oil is hot, place fish in the pan and cook for 4-5 minutes on each side until golden and cooked through. Remove to a plate.
- 3
In the same pan, add 1 tablespoon more oil. Add the carrots and fennel first, stir-fry for 3 minutes until slightly softened.
- 4
Add the sliced cabbage to the pan with the other vegetables. Pour in the soy sauce and 2 tablespoons of water. Stir everything together and cook for 3-4 minutes until vegetables are tender but still crisp.
- 5
Divide the vegetable mixture among serving plates and top each portion with a fish fillet. Drizzle any pan juices over the top and serve immediately.
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