Stir-fried fish with ginger and scallions from The Wok - Recipes and Techniques (page 139) by J. Kenji López-Alt

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Notes about this recipe

  • Eat Your Books

    Can substitute shoyu for light soy sauce.

  • jenburkholder on April 11, 2022

    This was fine, but we won’t repeat it. The seasonings are simple and it’s fast to make, but we weren’t sold on the flavor or texture of stir-fried fish.

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