Chinese Lemon Fish Stir-Fry

Start the rice

Cook the rice according to packet instructions. Rinsing it first gives you fluffier, less sticky results. Keep warm while you prepare everything else.

Make the lemon sauce

In a small bowl, whisk together the soy sauce, cornflour, lemon zest, lemon juice (from the whole lemon, about 3 tbsp), and 3 tbsp of water until smooth and lump-free. Set aside — the cornflour will settle, so give it a quick stir again just before using.

Stir-fry the fish

Heat 1 tbsp of oil in a wok or large frying pan over high heat until shimmering. Add the fish in a single layer and cook undisturbed for 1 minute, then gently stir-fry for another 1–2 minutes until just opaque and cooked through. Transfer to a plate and set aside.

Stir-fry the vegetables

Add the remaining 1 tbsp of oil to the pan. Add the carrot and broccoli first and stir-fry for 2 minutes, then add the bell pepper and cook for another 1–2 minutes until everything is tender-crisp and lightly charred at the edges.

Bring it all together

Return the fish to the pan and pour in the sauce. Toss gently over high heat for 30–60 seconds until the sauce thickens and coats everything in a glossy glaze. Taste and adjust with a little extra lemon juice or soy sauce if needed. Serve immediately over the steamed rice.