"Use firm, meaty fish that won't flake apart in a hot wok or skillet,"
"Monkfish, halibut, [and] swordfish all [have] steak-like textures, hold shape, and brown well. My absolute favorite is swordfish,"
"Moisture is the enemy of browning, so blot the fish dry and keep marinades minimal,"
"Avoid using delicate and flaky fish like cod and haddock for stir-frying, because they tend to break. Save those for gentle sauteing or steaming,"
Choose firm, meaty fish that will hold shape under high heat to prevent flaking during stir-frying. Monkfish, halibut, and swordfish provide steak-like textures that brown well. Center-cut salmon offers extra fat to stay juicy, but the fish surface must be dry for proper browning. Blot fish thoroughly and limit marinades to avoid excess moisture. Avoid delicate, flaky white fish such as cod, haddock, tilapia, and pollock for stir-frying and reserve them for gentle sautéing or steaming. Pan-searing and browning fish cubes before finishing in the wok improves texture and color.
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