Yellowtail and winter vegetables stir-fried with Chinese-style sweet and sour sauce


Yellowtail and winter vegetables stir-fried with Chinese-style sweet and sour sauce

    An appetizing sweet and sour yellowtail and vegetables stir-fry with the aroma of garlic and ginger. The texture of yellowtail and each winter vegetable is matched well and is delicious. This is a nutritionally balanced dish that allows you to eat seasonal fish and vegetables in one dish.

    Yellowtail, which has a strong flavor, goes well not only with soy sauce and salt, but also with Chinese-style seasonings.

Pointers from Rie

  • If you wipe off the moisture on the surface of the yellowtail, you can suppress the unique fishy smell.
  • Instead of immersing the broccoli in cold water after cooking, fan it with a paper fan to cool it down to keep its color.
  • You can replace the yellowtail with salmon, cod, or chicken. Please try to match the seasonal ingredients for each season.

Ingredients (for 4 people)

Yellowtail fillets 4
Green onion 1
Lotus root 10cm
Broccoli 1/2 bundle
a)Dark soy sauce
  Garlic (grated)
  Ginger (grated)
3 tablespoons
2 tablespoons
2 tablespoons
1 tablespoon
2 tablespoons
1 teaspoon
1 teaspoon
Potato starch small amount
Rapeseed oil 2 tablespoons
Sesame oil 1 teaspoon


Nutritional value (per serving)

Energy 355kcal
Protein 20.9g
Fat 21.3g
Carbohydrates 25.8g
Salt equivalent 2.4g


  • Cut one yellowtail fillet into 4 equal pieces and remove the bones, if any. Wipe off the moisture on the surface with kitchen paper.
  • Cut the green onion into 5 cm pieces, peel the lotus root and cut into 1 cm thick half-moon slices.
  • Divide the broccoli into florets and place in a heat-proof container. Sprinkle a little extra water, cover with plastic wrap, and heat in a 600W microwave oven for 1 minute and 30 seconds.
  • Mix a).
  • Sprinkle the lotus root with potato starch. Add rapeseed oil to a frying pan over medium heat, and place the lotus root and green onion. Fry both sides slowly until cooked; then take it out.
  • Sprinkle potato starch on the yellowtail. If the oil in the frying pan from 5. is low, add more, add the yellowtail and fry on both sides until completely cooked.
  • Return the lotus root and green onion to 6. and add 3. and 4. Once it cooks, shake the frying pan to mix the flavors.
  • Sprinkle with sesame oil to finish and place in a bowl.

MOA natural foods used

Yellowtail fillet (frozen) / potato starch / rapeseed oil / Zuiun dark soy sauce / Zuiun pure rice vinegar mellow / mineral sugar / natural tomato ketchup / sesame oil
Green Market Online Shop