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….
3 cups fish fillets, cut into bite-sized pieces (see above)
1 sweet red pepper, seeded and thinly sliced.
1 cup snow peas
1 hot pepper, seeds in or out, thinly sliced
3 green onions, chopped
1 cup orange segments
4 cups warm cooked noodles
Combine first 6 ingredients in a bowl and whisk to blend thoroughly. Set aside. Heat oil in a large skillet or wok over medium-high heat. Stir-fry garlic and gingerroot for 1 – 2 minutes. Add fish, peppers and snow peas. Cook until fish is translucent, but not overcooked. Add honey mixture and heat until sauce thickens. Stir in onions and oranges. Serve over noodles.
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