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Stir-fry fish (Chinese style)



0 portion(s)

  • 10 grams garlic
  • 10 grams ginger
  • 20 grams oil
  • 30 grams Black Ear Fungus (optional), Soaked
  • 200 grams Chopped fish pieces
  • 60 grams Chopped carrot
  • 60 grams Chopped Red capsicum
  • 60 grams Chopped tomato
  • 60 grams Chopped celery
  • salt and pepper to taste

Recipe's preparation

  1. 1. Place garlic and ginger into TM bowl and chop for 3 seconds on speed 5. 

    2. Add oil and sauté for 2 mins on Varoma temperature on speed soft

    3. Insert butterfly in TM bowl to help stir

    4. Add Ear Fungus and cook for 2 mins at Varoma temperature and speed soft.

    5. Add fish, carrots(it is best to put in some carrots in between the fish pieces to prevent them from sticking together) and salt and pepper for 4 minutes on reverse, speed soft, Varoma temperature (or leave carrot for step 6 if you prefer it to be more crunchy)

    6. Add celery and capsicum and cook for 1 minute on reverse, speed soft, Varoma temperature.

    7. Add tomato and briefly cook for 30 seconds on reverse, speed soft, Varoma temperature

    8. Pour into thermosever and serve while it's still hot


Accessories you need

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  • Spatula TM5/TM6
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Make sure that all the vegetables and the fish pieces are not too dry. They need to be relatively wet so that it can product the steam, which allows the fish to be cooked nicely.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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