Needless to say, you have to be a little careful when you stir-fry fish, especially the flaky varieties. How you cut your fish prior to stir-frying depends on the fish. If you plan on using light, flaky fish like halibut or sea bass, use larger pieces. Chances are good that they’re going to break up when cooking. With sturdier fish like tuna or yellowtail, go with smaller pieces. The recipe calls for “1 hot pepper, seeds in or out, thinly sliced”. I’m not big on sweet flavors unless they have a spicy counterpart. If you’re OK with sweet stuff, leave it out. If you like it spicy, don’t hold back. Use your favorite hot pepper – jalapeno, serrano, habanero….