Angry Fish Recipe

Prep marinade

Pat fish dry and slice into 1-inch thick strips or leave as fillets. In a bowl combine 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil and 1 tbsp cornstarch. Toss fish gently to coat and let sit 10 minutes while preparing the sauce and aromatics.

Make angry sauce

In a small bowl whisk together 1 tbsp soy sauce, 2 tbsp chili garlic sauce, 1 tbsp hoisin sauce, 1 tsp brown sugar and 3 tbsp water until smooth. Taste and adjust heat or sweetness as desired. Keep sauce nearby.

Heat oil and soften aromatics

Heat a large skillet or wok over medium-high heat. Add 2 tbsp neutral oil. When shimmering, add minced ginger and garlic and stir-fry 30 seconds until fragrant but not browned.

Cook vegetables

Add the thinly sliced red onion and red bell pepper to the pan and stir-fry 2–3 minutes until they begin to soften but retain some crunch. Add sliced fresh red chili and dried red chili flakes and cook 30 seconds to bloom the chilies.

Sear the fish

Push vegetables to the side of the pan (or remove to a plate briefly). Increase heat to high. Add a touch more oil if pan is dry, then add the marinated fish in a single layer. Sear without moving 1–2 minutes per side (depending on thickness) until a light crust forms and fish is cooked about 80% through. Gently flip to finish cooking; total cook time for pieces about 3–4 minutes. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Combine fish and sauce

Return vegetables to the center of the pan (or move fish back into the vegetables). Pour the prepared angry sauce over the fish and vegetables. Reduce heat to medium and gently toss or spoon sauce over the fish so it thickens and glazes (the cornstarch in the marinade plus the sauce will create a glossy coating). Cook 1–2 minutes until sauce thickens and fish is cooked through (internal temperature 145°F / 63°C) and everything is hot.

Finish and serve

Turn off heat. Stir in 1 tbsp lime juice and 2 tbsp chopped cilantro. Taste and adjust seasoning — add more soy or a pinch of sugar if needed. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately over steamed rice, noodles, or a bed of greens.

Notes: For a crispier exterior, dredge fish lightly in an additional 1–2 tbsp cornstarch before searing. Adjust chile amounts to control heat; angry = more chili garlic and fresh chilies.