Ginger Fish & Egg Stir-Fry with Broccoli and Spinach

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20 minTotal time
easyDifficulty
350kcal / serving

Ingredients

Ingredient substitutions

  • White fish fillet An equal amount of haddock or pollock
  • Fresh spinach An equal amount of baby kale, allowing a little extra time to wilt
  • Olive oil An equal amount of neutral vegetable oil
  • Broccoli florets An equal amount of cauliflower florets

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein29 g
Carbohydrates13 g
Fat20 g

Fiber 4 g · Sugar 3 g · Sodium 450 mg

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A vibrant low-carb dish featuring tender fish cooked with eggs, sautéed broccoli, and fresh spinach, all infused with aromatic ginger. Perfect for a quick and healthy meal, this dish is packed with flavor and nutrients.

Main Dish Chinese Low-Carb

Steps

  1. Begin by cutting the fish fillet into bite-sized pieces and season with salt and pepper.
  2. In a pan, heat the olive oil over medium heat. Add the grated ginger and sauté for about 30 seconds until fragrant.
  3. Add the fish pieces and cook for 3-4 minutes until they are opaque and cooked through. Remove from the pan and set aside.
  4. In the same pan, add the broccoli florets and a splash of water. Cover and steam for 2-3 minutes until just tender.
  5. Add the fresh spinach to the pan and stir until wilted. Return the fish to the pan.
  6. Push the ingredients to one side and crack the egg into the pan. Scramble the egg until fully cooked, then mix everything together.
  7. Adjust seasoning with salt and pepper. Serve hot, garnished with sesame seeds if desired.

Tips for Ginger Fish & Egg Stir-Fry with Broccoli and Spinach

  • Cut the fish pieces to a similar size so they cook evenly.
  • Keep the ginger fragrant but not browned; browning can make its flavor harsh.
  • The finished stir-fry should look glossy, with broccoli still bright and spinach wilted rather than watery.

Drink pairing

A crisp, dry Riesling
Its bright acidity and gentle aromatics complement the ginger and delicate fish without overwhelming the greens.

0% option: Chilled sparkling water with a squeeze of lime

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot; the fish and egg may become firmer.

Frequently asked questions

How can I tell when the fish is cooked?
It should be opaque throughout and separate easily into flakes; avoid prolonged cooking, which can make it dry.

Can I prepare anything ahead?
You can cut the broccoli and grate the ginger ahead, then refrigerate them covered. For the best texture, cook the fish and egg just before serving.

What can I serve alongside it?
Serve it on its own for a light meal, or add steamed rice if you want a more filling plate.
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