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Ginger Chili Fish Stir Fry

February 19, 2015

Ginger Chili Fish Stir Fry is made with delicate white fish stir fried with ginger, garlic, chilies and vegetables in a deliciously silky sauce is a healthy, low carb meal that can be on your table in less than 15 minutes.Ginger Fish Stir Fry/

When you are looking for a quick and easy meal, it does not get any easier than cutting up a few vegetables, slicing up fish and tossing in a few aromatics for a quick healthy dinner in a dash.

Ginger Chili Fish Stirfry/

I think this dish works best with a delicate white fish like tilapia, cod, sole, flounder, grouper, sea bass or even cat-fish. Depending on where you are living in the world, your choice may differ on your options. I think a mild white fish works best. You will need to remove the fish skin and remove the bones from the fish before cutting it into about 2 inch squares. I like to keep the pieces a little bigger so that it holds its shape during the stir frying process.

Ginger Chili Fish Stirfry/

Even if your white fish is still frozen rock solid when you come home from work, have no fear as fish thaws in cool water in a flash. Trust me, as I have been there, done that!

I hear it has been a "tad cold" in parts of the world with a bit of that "white cold fluffy stuff" and arctic temperatures. If its start snowing in Hong Kong, I am so out of here!!!! It is not real cold here in Hong Kong but it has been super damp and one day hot and one day cold and as we all know that is the worst kind of the weather for the cold and flu to get out of control in a city that lives in very close quarters to one another.

Ginger Chili Fish Stirfry/

Other than wash you hands, wash your hands and when in doubt you better wash your hands. I suggest eating foods that help remove the internal dampness and heats you up, from within. Ginger is a spice that has amazing healing properties and helps treats colds with its ability to eliminate toxins and raise body heat. Ginger also helps with nausea and improves digestion. I use fresh ginger, garlic and chili as the main aromatics in my stir fry. The three aromatics together are a lovely balance of flavors in many Chinese dishes.

Ginger Chili Fish Stirfry/

I like to use fresh ginger, fresh garlic and fresh chili as using these aromatics fresh not only tastes better than dried ground spices but also has more healing power. I like just a hint of mild chili as I really cannot handle food that is too spicy. These are a very mild Chinese chilies and probably are very low the heat intensity level and only a tiny bit more bite than a red bell pepper. I stay clear away from the Thai bird chillies as they are like fire heat without flavor. I prefer a little heat with lots of flavor and not so much of the burn. You can leave the chilies out of this dish entirely, if you don't like or cannot handle the heat, and it is still a very delicious dish.

Okay, now I need help from all of you. Depending on where you live is it Chilis, or Chilies, or Chiles, or Chillies...can we come to a decision on that? To be safe I have spelled it differently all through this post so I would be correct at least once for you...

Ginger Chili Fish Stirfry/

The beauty of this dish is to use up the vegetables you have in your refrigerator. I just happened to have carrots, baby bok choy and garlic chives but use what you have on hand and make it colorful. The most important concept about making a stir fry is not to overload up your wok and to cook the harder/firmer vegetables up first as they take longer to cook. I hope you enjoy this simple but delicious Chinese dish. Ginger and Chili Fish Stir fry is great with a side of rice or without for a delightful low carb meal.

Ginger Chili Fish Stirfry/

Wishing everyone a safe and happy Chinese New Year!

Healthy Ginger and Chili Fish/



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Healthy World Cuisine (HWC) Magazine is committed to provide a lifestyle traveling culinary experience featuring fresh ingredients, easy recipe preparation and culinary enjoyment. READ MORE...

Ginger Chili Fish Stir Fry

By HWC Magazine  , , , , , , , , , ,   

February 19, 2015

Delicate white fish stir fried with ginger, garlic, chilis and vegetables is deliciously healthy, low carb and can be on your table in less than 15 minutes.

  • Cook: 15 mins
  • Yields: 2 Adults or 1 Hungry Teenager


canola oil - 1 tablespoon

ginger - 1 tablespoon freshly grated

garlic - 2 cloves chopped finely

chili peppers - 1 mild sliced finely (optional)

white fish - 2 mild fillets (around 8 ounces) deboned and skin removed and cut into 2 inch pieces

salt - to taste

white pepper - to taste

carrots - 1 medium carrot sliced (about 3/4 cup)

baby bok choy - 1 cup washed well and chopped roughly

garlic chives - 1/4 cup sliced in 2 inch sections

chicken powder (gluten free) - 1 teaspoon (I actually used vegan gluten-free MSG free powder)

cornstarch - 1 teaspoon

water - 2 tablespoon

sesame oil - 1 teaspoon


1In your wok or large frying pan, add your oil and put on medium-high heat and add ginger, garlic, chillies and sauté until aromatic. Add your prepared and cut white fish and season with salt and white pepper to taste and let sear on both sides until fish is no longer translucent. Remove fish from wok, keep warm.

2Add your carrots to your pan with about 2 tablespoons of water and a little salt and white pepper and cover with a lid to steam just until you can pierce the end of your chopstick into the carrot. You want your carrots to be aldente but not hard. Take the lid off of the wok and add the rest of your vegetables such as the baby bok choy and garlic chives and sprinkle on 1 teaspoon of gluten free chicken powder/vegan powder and cook just until the vegetables turn bright green.

3Make a cornstarch slurry and add one teaspoon of cornstarch to about 2 tablespoon of water and mix thoroughly. Set aside. Add the fish back into the wok with the vegetables and add about 1 to 2 teaspoons or as needed of the cornstarch slurry just until you have a silky sauce. Add only a small amount at a time and adjust as needed. If you do not add enough the sauce will be too runny, if you add too much it will be too thick and if you cook to long the sauce will go thin again. (Strange...but it happens... don't take your eyes off the wok. This step should take you no longer than 1 minute) Gently stir the fish and vegetables and cornstarch slurry together. Drizzle with a little sesame oil and adjust seasonings as desired.

4Serve Ginger Chili Fish Stir Fry on its own as a delicious low carb dinner or with a side of rice for a complete meal. Enjoy!

  • Robyn

    This is something I could eat every night, Bobbi. The ginger and garlic combo is always my fav and I love the freshness of this along with the white fish. Any chance I can get to use up all the veggies in my fridge is always a bonus because I tend to buy too much each week no matter how careful I am. I’m guessing you have the opposite problem with two teenage boys, lol. The photography and colours are just beautiful!
    Here we spell it ‘chile’ but I struggle with that too because everyone seems to have their own preference! Happy New Year to you! Sharing 🙂

    • Bams Kitchen

      Thanks so much Robyn. I always need to find a culinary solution for all those bits and bobs of veggies in the crisper. I am so bored with making fried rice and soup so this is my other standby dish. Thanks so much for your kind words. Take Care, BAM

  • This is such a beautiful dish Bobbi! I never had my fish cooked this way, but they look wonderful! The fish slices are so moist and tender, and I like the simplicity of the flavor and how healthy the dish is! Happy Chinese New Year to you and your family! 🙂

    • Bams Kitchen

      Wishing you and a family a very happy Lunar New Year too! I know that you would usually have the fish steamed whole or fried whole but you know I have to find creative and easy ways to get both my picky husband and kids to eat healthier…

  • Have to give this a try VERY soon!

    • Bams Kitchen

      Thank you Jeno, wishing you a happy Lunar New year!

  • I love this aromatic fish and veggie meal, Bobbie. I love fresh ginger and use a ton of it (specially seeing it’s been so cold here and I need ALL the heating foods I can get) – so I cannot wait to try this out. I am usually so in a hurry and don’t take the skin off tilapia when I cook it – must try this method next time.

    • Bams Kitchen

      Yes you need more heath foods with all of the snow and ice. Sending some warm thoughts and breezes your way!

  • kitchenriffs

    I like spicy hot as long as it has flavor. If it’s just pure heat, it’s no fun at all — I need and crave flavor! So even though I like spicy, I’d much prefer a dish with just a hint of heat but full of chile flavor. This looks perfect — very soothing. And very colorful — such a pretty dish. Thanks!

    • Bams Kitchen

      Thank you John. I am kind of a wimp when it comes to bird chilis. Once when making homemade chili sauce I got a little juice from one of those in my eye whilst cutting them up and need I say more… You need to wear goggles too!!!

  • Love that you just used the veggies you had on hand. What a gorgeous and healthy dish!

  • I love stir fries – this one looks so beautiful and colorful!

  • I’m sorry I can’t help you with the correct spelling of chillies, English is my second language. You simple and aromatic fish dish looks wonderful. I will cook it soon.

    • Bams Kitchen

      Thank you Gerlinde! Have a super week

  • What a great colorful dish–looks wonderful!

  • How do you spell chili? I do the same thing! I’m sure Kitchen Riffs would know! This fish looks great and I am ready to get my Asian on! Must be the season!

  • Eha

    [big laugh] Well, for me it has always been chilli and chillies and always will: until I began reading blogs I did not know it could be spelled any other way 🙂 !! Now I cook stirfries roughly three or so times a week and they and many of my other dishes always do begin with the Asian trinity of garlic, ginger and chillies [the latter usually at strength 5-7]. I have to learn from you because I have a tendency to shy away from the ‘harder’ vegetables like carrots and beans and use leeks, snowpeas, pak and bok choi, all colours of peppers, Asian mushrooms etc et al. Guess I have to slice the carrots with a mandoline to make them cook more quickly!! Your dish does look so moreish!!!

    • Bams Kitchen

      Hello Eha, How are things down under? Are you affected by this cyclone? Stay safe and thinking of you! I am and will always be confused regarding how to properly spell the hot and spicy things. My brain writes in American English but bought my computer here in HK and have it set for proper British spelling and am conversing with my mates in Australia now that is for sure going to end up in a spelling error somewhere/somehow…You no longer have to shy away from those harder veggies but they need to hit the wok first with a little water and a lid for just a minute. You could also use a mandolin, but do you remember my dreaded mandolin incident? I am quite scared to pull that back off the shelf. Thanks so much for stopping by and take care!

      • Eha

        Thanks for asking Bobbi – both Charlie [hotlyspiced] and I are totally safe: like 800 and 900 km safe tho’ we are in for some rain from the system’s fringes. There was quite a bit of localized wind damage up north but no fatalities so far, and the worst was over in hours, thank God! Brisbane/Qld will be in for a soaking tomorrow and some of the northern NSW rivers have dire flood warnings! Came out of almost nowhere: cat 2 > cat 5 within half a day! And there was another cat 4 in the Northern territory having landfall within hours!!

        • Bams Kitchen

          So glad to hear that you and Charlie are okay. I hope mother nature starts to behave and in the mean time keep your wits about you. Take Care

  • This dish is absolutely beautiful, and the flavors are so fresh. I always enjoy ginger and vegetables. I have got to make this one. Thanks!

  • Tilapia is a great contender here, thankd for mentioning it Bam! It is tasty and works well with veggies. Love this quick and easy healthy dish!

    Julie & Alesah
    Gourmet Getaways xx

  • Thanks for mentioning tilapia, Bam! It’s a great fish that’s tasty and works well with veggies. Love this quick and easy healthy dish!

    Julie & Alesah
    Gourmet Getaways xx

  • I had the same dilemma with how to spell chilli and chillies. Hope you enjoyed the Chinese New Year 🙂

    • Bams Kitchen

      I am glad I am not the only one…Have a super weekend Tandy!

  • hotlyspiced

    Happy Chinese New Year. This is exactly the kind of meal I go to when I feel the sniffles coming on – it’s so true that chilli, ginger and garlic can help with cold and flu symptoms. Your stir-fry looks really tasty. And yes, I’ve also heard that if you’re seasick, you should drink ginger ale! It’s the ginger working wonders again xx

    • Bams Kitchen

      Hi there mate, how are things down under? Are you near the cyclone area. Thinking of you, stay safe!

  • Joyce Barnes

    Bobbi, we just ate this and it is a winner! I pretty much used exactly what you did, ie carrots, bok choi etc but I had a bunch of wilting coriander (cilantro to you I think) and some stir fry veggies in a packet about to go out of date so I added them too.It was wonderful, so fresh and clean but with the kick of chilli and ginger. A repeat performance has already been requested for next week. Gung hei fat choi from Scotland xxx

    • Bams Kitchen

      Hello Joyce, Kung Hei Fat Choy to you in Scotland!!! You know as I was making this dish I was thinking of you and your need for more ideas of diabetic friendly meals. I make lots of dishes at home but need to start taking more photos and getting more of them posted, so stay tuned as more coming your way soon. This is a great dish to use up those little bits and bobs of vegetables you have in your refrigerator.Take Care

  • This is just such a gorgeous, healthy dish! I finally got Bill to eat and enjoy salmon and shrimp, but he’s not on board with white fish yet. And you’d think it would be the first he’d like since it’s so mild. Maybe this will be the dish for him—otherwise, he’ll also eat a tuna sandwich :/

    • Bams Kitchen

      Thank you Liz, maybe with all of the chillies, garlic and ginger it might help disguise the fish or just use shrimp instead as that would be a lovely dish.

  • Funny…I’ve never thought to add fish to a stir fry. Your dish is beautifully prepared.

    • Bams Kitchen

      Hello Karen, I know it is not something you normally seen done but it really is so good and healthy, perfect for a fast weekend night healthy meal. you just have to be gentle when you are cooking your fish and take them out immediately from the wok as they start to flake as they continue to cook, even as you remove them from the pan.

  • Simply damn delicious spicy fish stir fry!!!

    • Bams Kitchen

      Thank you very much!

  • Looks fright, colorful and delicious 🙂 Can’t wait to try this stir fry! I see so many great recipes on your blog Bobbi, can’t wait to choose which one I’m cooking for the Blog Hop 🙂

    • Bams Kitchen

      Thank you Mira! The Blog Hop is loads of fun and can’t wait to see what recipe you have chosen. Have a super week!

  • Fish looks delicately delicious and perfectly cooked! So drooling early this morning

    • Bams Kitchen

      Thanks Raymond! I just checked out your chorizo meatball and veggie soup and that looks stunning!

  • Happy Monday lovely lady! Hope you had a great weekend. 🙂
    Soooo, I was hanging out with a ‘new friend’ on the weekend, we were trying to decide what we wanted for dinner, I had my email open and said friend saw the title of your post, we went to the kitchen and found we had all the ingredients to whip this beauty up, sooooo, we did. 🙂 Healthy, tasty, fresh and pretty too. Thank you, you made our dinner date one of the best I have had in for ever. xo

    • Bams Kitchen

      Happy Monday to you dear!!! I am so delighted that you liked the recipe. super easy to throw together, don’t you think? Your weekend looks so much better than mine. I spent the weekend helping my boys or more like whipping them into shape to get their homework projects done before school started today. Why do kids always wait until the last hour to get this stuff done?!!… Geez!

  • I’m late to wish you but Gong Hey Fatt Choy Bam ! Hope you had a good start to the lunar new year 🙂

    I’ve always wondered what the “sauce” is for this dish – thank you ! Such a simple way of expanding my repertoire of fish dishes, which I’m trying to include more of in our diets.

  • Happy the year of Sheep/Goat/Ram Bobbi!! lI don’t stir fry fish a lot but this ooks absolutely delicious! Will have to try this recipe soon! Thanks for sharing!

    • Bams Kitchen

      Hello Yi! Happy Lunar Year to you too! I know that no can really decide what exact animal it this year or whether or not it is a sheep/goat/ram it is different all over Hong Kong too. I hope you have a very safe and happy festival with your family.

  • I hope you had a lovely New Year! This stir fry looks lovely – so light and flavorful!

  • One of my favorite ways to cook fish.

  • This looks like such a satisfying meal! Love it!!

  • As always, a beautiful and colorful dish that sounds delightful. Where I am I’m having a case of the chills which has nothing to do with those pepper things, just a cranky comment on our weather. No, you do not want what we are having around here my friend – it’s getting very old.
    You know it’s interesting that you mention the hand washing because one thing I found was that the more I cook, the fewer colds I get. I’m convinced that it’s because I continually wash my hands as I’m cooking but it could also be because we’re not going out to dinner as much where everyone is coughing all over the place.

  • The photos make you want to start cooking now! We eat so much fish/rice – always looking for new ideas like this….

  • Resending.

    Great photos Bam.

  • mjskit

    What a perfect little quick and easy stir fry! There are so many things that I love about this dish – the fresh ingredients, the amount of grated ginger, baby bok choy (my favorite green!), and the fish to name a few. 🙂 It’s easier to find frozen white fish here than fresh, so it’s a great meal to cook up in my kitchen. Thanks!

  • This looks so fresh and healthy! Love!!

  • That looks healthy AND yummy! Just in time for my fish Fridays. You know what would make it more perfect? If you could cook it for me 🙂 Thanks for sharing at Thursday Favorite Things. Hope you’ll be back every week to share your wonderful recipes with us. The world needs to know about them! (don’t forget you can always link up three of your favorites).

    • Bams Kitchen

      Thanks Jas! Lets make a deal I will cook some savoury meals for you, if you make us the desserts…my family would certainly love that! Thanks for your kind invite and your blog hop was so much fun, lots of very interesting bloggers. Have a super weekend!

  • This looks so fresh, light and delish.Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo

    • Bams Kitchen

      Dear Katherine, thanks for your kind comment and for the feature that was so sweet of you, it was a very fun blog hop. Take Care, BAM

  • Happy Lunar New Year to you, Bobbi! I know it’s a lot more festive there (it is such a normal day here). The spelling for the chili… yeah each package spells differently too. I still don’t know if I should spell kombu or konbu… you know, I hope someone decides officially. 😀

    What a great dish! I love ginger and fish together – so good! Beautiful colors and contrast. Wish you and your family lots of happiness and prosperity!

    • Bams Kitchen

      Happy Lunar Year to you too Nami-san! If you do figure out the riddle to konbu vs kombu please let me know…I think it is less confusing when they just write it is Kanji. LOL

      I make this ginger Chili Fish Stir Fry dish all of the time and thought it was such a plain and ordinary dish that it did not really need even a recipe. However, I guess that is the beauty of this dish is, it is so simple to make. Wishing your family lots of good luck and happiness this new year!

  • Maureen | Orgasmic Chef

    Happy New Year from me too. I never know how to spell the word either so I use whatever the blogger has used. I figure whatever is correct, I won’t offend anyone. 🙂 This is a beautiful dish and the veggies in the stir-fry just glisten with freshness.

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