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Mandarin Fish Stew

Fish and Seafood

Mandarin Fish Stew
2 pounds firm white-fleshed fish, skinless and boneless, cut into two-inch pieces
2 Tablespoons brown sugar
2 teaspoons Siracha sauce
2 Tablespoons vegetable oil
2 medium zucchini, angle-cut
2 stalks celery, angle-cut
1 large carrot, peeled and angle-cut
1 onion, cut in large wedges
8 cloves fresh garlic, peeled cut in halves, then smashed
1 knob fresh ginger, peeled, thick-sliced, then each slice smashed
2 Tablespoons vegetable oil
1. Mix pieces of fish with the brown sugar, the Siracha sauce, and the vegetable oil, and let this rest for ten minutes.
2. Heat a wok or fry pan, and fry the fish mixture until light brown, then add all the vegetables, and stir-fry for three minutes, then remove to a bowl, and serve.

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