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5 from 1 vote

Ginger Chili Fish Stir Fry

Ginger Chili Fish Stir Fry is made with delicate white fish stir fried with ginger, garlic, chilis and vegetables. Deliciously healthy, low carb and can be on your table in less than 15 minutes.
Cook Time15 mins
Total Time15 mins
Course: Mains
Cuisine: Chinese
Servings: 2
Calories: 230kcal
Author: HWC Magazine


  • 1 tablespoon canola oil
    or light flavored oil of choice
  • 1 tablespoon ginger
    freshly grated
  • 2 cloves garlic
    peeled and minced
  • 1 chili peppers sliced finely (optional)
  • 8 oz white fish
    deboned and skin removed and cut into 2 inch pieces
  • salt
    to taste
  • white pepper
    to taste
  • ¾ cup carrots sliced
  • 1 cup baby bok choy
    washed well and chopped roughly
  • ¼ cup garlic chives
    sliced in 2 inch sections - optional
  • 1 teaspoon chicken powder gluten free or can use chicken bouillon crushed
  • 1 teaspoon cornstarch
  • 2 tablespoon water
  • 1 teaspoon sesame oil


  • In 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.
  • Add 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.
  • Make 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.
  • Serve 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!


In Asia we have chicken powder which essentially is a chicken bouillon in a powder form. You can use a chicken bouillon paste or crush a chicken bouillon cube. Us a gluten free option if gluten sensitive. 


Serving: 1g | Calories: 230kcal | Carbohydrates: 9g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 57mg | Sodium: 370mg | Potassium: 496mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10599IU | Vitamin C: 29mg | Calcium: 95mg | Iron: 1mg