Source: Recipe and photo courtesy of The National Aquaculture Association
Fifty percent of all the seafood consumed worldwide is produced by aquaculture to meet increased demand. In the United States, fish farms are governed by strict environmental standards to promote sustainability. One versatile U.S. farmed species is the hybrid striped bass used in this recipe. It’s a mild white-flesh fish that adapts to lighter preparations for summer menus.
1 lb. hybrid striped bass fillets
3 tbsp. vegetable oil, divided
1/4 cup plus 2 tbsp. water, divided
2 tbsp. soy sauce
2 tsp. cornstarch
1/4 tsp. ground ginger
1/4 tsp. pepper
1/8 tsp. crushed red pepper flakes
1 clove garlic, minced
1 lb. mixed cut-up vegetables (red pepper, carrots, celery, broccoli, sugar snap peas, onions and/or mushrooms)
1 head Bibb lettuce, washed and leaves separated
2 tbsp. chopped green onions
- Cut fish into 1-in. pieces. Heat 1 tbsp. oil in wok or large skillet; add fish pieces and stir-fry 2 to 4 min. until fish is opaque. Remove from pan and keep warm.
- In a small bowl, combine 1/4 cup water, soy sauce, cornstarch, ginger, pepper, red pepper flakes and garlic; mix completely and set aside.
- In same wok, heat remaining 2 tbsp. oil. Add vegetables; stir-fry 5 to 6 min. or until vegetables are crisp-tender. Add cornstarch mixture and stir until thickened. Return fish pieces to skillet and toss gently to heat.
- To assemble, place lettuce leaves on plates; spoon fish mixture on top and sprinkle with chopped green onions. Serve as wraps.