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This recipe is easy, quick and fun. The beer makes a great gravy!
1. Prepare all ingredients first and set them beside your wok. Sprinkle the fish with salt and pepper.
2. Heat your wok on high heat. Then add the oil. Sear the fish on the meat side (if your fish has a skin). When it’s lightly browned and cooked half way through, flip it over. (Watch the side to see the color change as it cooks, so you can see when it’s cooked halfway through.)
3. Place the tomato, peppers, fresh ginger slices and garlic on top of the fish. Then pour the soy sauce and beer over the top of that.
4. Put the cover on the wok and set a timer for 5 minutes. (You are still cooking on high heat.)
5. Remove the lid and transfer the fish and vegetables to a large bowl. In most cases, there should be a thick gravy underneath. If it’s a little thin, just cook it by itself for a minute or two on high heat to thicken it. Watch it because it will thicken very quickly! Spoon this “gravy” over the top of the fish and garnish with the sliced garden onions. Serve immediately.
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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!