Szechaun Stir-Fry Fish with Orange Sauce


Chili Orange Sauce
2/3 cup orange juice
2 Tbsp. MITSUKAN Seasoned Rice Vinegar
2 Tbsp. sugar
1 Tbsp. cornstarch*
1 Tbsp. soy sauce
1 tsp. hot chili oil

1 – 2 Tbsp. peanut oil or vegetable oil
1 Tbsp. minced garlic
1 Tbsp minced ginger
1 lb. firm white fish (opah, halibut, salmon, swordfish)
3 green onions, cut in 1” pieces (see notes)
Hot cooked white rice


Combine sauce ingredients; stir well to dissolve sugar and cornstarch. Set aside.

Cut fish into 1/2” pieces. Heat oil, garlic and ginger in a 12” skillet or wok. Add fish and cook over high heat, stirring frequently. When fish just starts to turn opaque, stir sauce and pour into pan. Cook until sauce thickens, about 1 minute.

Remove from heat and stir in green onions. Serve with hot cooked rice.

Makes 3-4 servings. 


  • *Reduce cornstarch to 2 teaspoons if using soft-flesh fish such as red snapper.

  • If green onions are large, use just two. Slice them in half lengthwise, then in 1” pieces.


Per serving (3): rice not included: 320 calories, 33g protein, 25g carb, 10g fat (1.5g sat. fat), 50mg chol, 710mg sodium, 0g fiber

Szechaun Stir-Fry Fish with Orange Sauce
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