A delightful stir-fried fish dish with vibrant vegetables and a savory glaze.
Combine the soy sauce, sherry wine, salt, and sesame oil in a bowl to create the marinade.
Marinate the fish for at least 15 minutes to allow the flavors to infuse.
Slice the halibut into bite-sized pieces and coat with the marinade. Set aside.
Ensure the fish pieces are evenly coated with the marinade for consistent flavor.
Cut the bell peppers into strips and slice the scallions into 2-inch pieces.
Keep the vegetables uniform in size for even cooking.
Heat the wok over high heat and add a tablespoon of oil. Stir-fry the fish until opaque, then remove and set aside.
Avoid overcooking the fish to keep it tender.
Add garlic and ginger to the wok and stir-fry until fragrant. Add the bell peppers and scallions and cook until slightly tender.
Stir constantly to prevent burning and ensure even cooking.
Mix the cornstarch with cold water to create a slurry. Add soy sauce, rice vinegar, and salt to the wok, then stir in the slurry to thicken.
Stir the slurry well before adding to avoid lumps.
Return the fish to the wok and toss gently to coat with the sauce. Cook for an additional minute.
Handle the fish gently to prevent breaking.
Serve the stir-fried fish and vegetables hot, garnished with additional scallions if desired.
Serve immediately for the best flavor and texture.
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