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Asian Ginger and Aminos Fish
with zucchini "noodle" stir-fry

Active: 30 min Total: 30 min
A tangy, slightly sweet sauce does double duty here served over fish and tossed into a zucchini noodle stir-fry.
Smarts: Any white fish will work in this recipe. The cook times assume thin white fish filets like tilapia, but adjust if using a thicker filet.


Asian Ginger and Aminos Fish:
  • Lemons - 1 , wedges
  • Fish, any white fish like tilapia or cod - 1 1/2 lbs
  • Ginger-Aminos Sauce (ingredients listed separately) - 2 Tbsp
Zucchini “Noodle” Stir-fry:
  • Bell peppers, any color - 1 , finely sliced
  • Carrots - 5 oz , shredded (look for pre-shredded)
  • Zucchini - 12 oz , spiralized, peeled, or cubed
  • Oil, toasted sesame - 1 Tbsp
  • Ginger-Aminos Sauce (ingredients listed separately) - 1/4 cup
Ginger-Aminos Sauce:
  • Ginger - 1 Tbsp
  • Green onions - 4 stalks , green and white parts chopped and combined
  • Bragg's / coconut aminos - 4 Tbsp
  • Water - 6 Tbsp + 1 Tbsp
  • Vinegar, rice - 1 1/2 Tbsp
  • Honey - 2 tsp
  • Arrowroot powder - 1 tsp


  1. Bell peppers / Carrots - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Make sauce - Grate ginger. Chop green onions. Combine ginger, aminos, first portion of water, vinegar, and honey in a small saucepan over medium heat. Add green onions to sauce. When sauce is simmering, combine second portion of water and arrowroot powder. Pour into sauce and continue simmering until sauce thickens slightly, ~1 minute. (Can be done up to 5 days ahead)
  3. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just cube your zucchini to make a zucchini saute.)
  4. Lemons - Slice into wedges.
  5. Fish - Rinse and pat dry. Season with some salt and pepper.

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  1. Heat oven to 400F / 204C degrees.
  2. Brush a baking dish with some oil or spray with nonstick cooking spray. Place fish in a single layer in dish. Pour sauce (portion for fish) over top. Bake until fish is cooked through and flakes easily with a fork, 12 to 14 minutes.
  3. Heat a wok over medium heat. Add toasted sesame oil and then bell peppers and carrots to heated oil. Add a pinch of salt and saute until vegetables are tender but still have some crunch. Add zucchini noodles and saute until zucchini is tender, 1 to 3 minutes. Pour sauce (portion for zucchini noodles) over top and toss to coat everything in sauce.
  4. Serve fish with zucchini “noodles” on the side. Squeeze lemon juice from wedges over both. Enjoy!



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