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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
4 shallots, peeled and angle-slivered
2 Tablespoons vegetable oil

1. Mix fish pieces with the brown sugar, Siracha sauce, and vegetable oil, and all other ingredients and set aside for ten minutes.
2. Next, heat a wok or fry pan, and fry the fish mixture until light brown, then add the vegetables and stir-fry three minutes before remove everything to a preheated bowl, and then serve it.

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