Celery Fish Stir Fry (Video)

This light celery fish stir fry is a classic Cantonese home-style dish combining tender white fish fillets with crisp, aromatic celery in a delicate savory sauce. It offers an effortless way to bring a nutritious, restaurant-quality meal to your family table in less than 35 minutes.

High in quality protein and dietary fiber while remaining naturally low in calories, this nourishing stir fry caters wonderfully to both young children and seniors. With simple pantry staples like garlic, ginger, and light soy sauce, you can transform simple fresh ingredients into a balanced dinner that honors both health and flavor.

Why You'll Love This Recipe

• Quick and easy: Comes together rapidly in a single wok or skillet, perfect for busy weeknights.
• Gentle and digestible: Uses tender white fish and mild seasonings suitable for the whole family.
• Nutritious and balanced: Combines lean protein with fiber-rich celery and carrots for wholesome daily nourishment.
• Customizable fish choice: Flexible enough to use any fresh boneless white fish fillet you have on hand.

Key Tips for Success

• Remove tough strings: Peel the outer fibrous strings from the celery stalks prior to slicing for a clean, tender bite. Take a look and see how to remove the celery strings in my tutorial video. You might skip this step though.
• Gentle pan-frying: Sear the fish chunks lightly first and transfer out so they maintain structural integrity and remain moist.
• Deglaze with wine: Splash Shaoxing wine into the skillet while cooking the fish to enhance aroma and eliminate any fishiness.
• Serve immediately: Enjoy this stir fry piping hot right off the stove to preserve the crisp vegetable texture.

By using just a wok or fry pan, you can whip up this delicious fish stir fry dish in a few minutes. Remember to serve immediately when it’s still hot.

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Celery Fish Stir Fry Recipe

(Printable recipe)
By Christine’s Recipes
Course: Stir Fry
Cuisine: Chinese
Prep time: 15 mins
Cook time: 20 mins
Yield: 2 to 3 serves

Ingredients:

• 2 to 3 stalks (about 200 gm) celery
• 180 gm white fish fillet (cod, snapper or any preference)
• 2 tsp Shaoxing wine
• 1 clove garlic, minced
• ½ onion, julienned
• ½ carrot, julienned
• 50 ml chicken stock
• 1 spring onion, chopped

Marinade:

• ¼ tsp salt
• ⅛ tsp white pepper
• 2 slices ginger, shredded

Sauce:

• 2 tsp salt-reduced light soy sauce
• 1 tsp oyster sauce
• 3 Tbsp water
• ½ tsp sugar
• 1 tsp corn flour (corn starch)

Method :

1. Rinse the celery. Wipe dry. Remove the strings in celery stalks. (Please see the tutorial video). Cut into thick slices diagonally. Set aside.
2. Cut the fish fillet in chunks. Season with salt and pepper. Stir in the shredded ginger. Set aside.
3. Heat oil in a wok or fry pan over medium high heat. Pan fry the fish fillet chunks until colour changed. You don’t need to cook them through at this stage because they will be further cooked with other ingredients. Pour in wine. Quickly stir to combine. Set aside.
4. In the same wok, add some oil. Saute garlic and onion. Add celery and carrot. Stir to combine. Pour in chicken stock. Cook until the celery and carrot turn soft. Toss back the fish chunks. Combine and cook until the fish is cooked through. Stir in the sauce and cook to your preferred consistency. Sprinkle spring onion and combine. Serve hot.

Notes：

• For white fish fillet, you can use snapper, ling pink, cod or your own choice. Make sure the fish fillets are no bones inside.
• By mixing white pepper with fish fillet, it helps to remove fishy smell if there’s any.