Gluten Free Garlic-Ginger Halibut Stir-Fry
Flaky halibut, crisp-tender broccoli, snap peas, and red bell pepper come together in a glossy, bold sauce that hits every note — savory, tangy, a little sweet, and just enough heat from the red pepper flakes. The key to getting that satisfying golden crust on the fish is a light cornstarch coating before it hits the hot wok, which also helps the sauce cling beautifully once everything comes back together. Tamari stands in for conventional soy sauce here, making the whole dish naturally wheat-free without any compromise on that deep, umami-rich flavor you want in a stir-fry. Fresh ginger and minced garlic go in at just the right moment so they bloom in the pan without burning, adding a fragrant punch that makes the kitchen smell incredible. The sauce thickens into a glossy coat in under a minute, pulling the vegetables and fish together in a way that feels restaurant-worthy but comes together on a weeknight. Served over jasmine rice with a scatter of green onions and sesame seeds, this makes four satisfying portions that are as good-looking as they are delicious.
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 ½ lb halibut fillets, cut into 1 ½-inch pieces
- ½ tsp kosher salt
- ¼ tsp black pepper
- 2 tbsp cornstarch
- 3 tbsp neutral oil (such as avocado oil or canola oil), divided
- 1 red bell pepper, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 cup snap peas, trimmed
For the sauce
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes
- 2 tbsp water
For serving
- 2 cups cooked jasmine rice, for serving
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, rice vinegar, honey, sesame oil, 1 tsp cornstarch, red pepper flakes, and water until smooth. Set the sauce aside.
- 2
Pat the halibut pieces dry with paper towels, then season with the kosher salt and black pepper. Toss the pieces in the 2 tbsp cornstarch until lightly and evenly coated.
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