Peking Fish

HealthierMamasita

Hook, line and sinker, this flavorful recipe is sure to be a hit! From eatbetteramerica. Prep Time:30 min
Start to Finish:30 min
makes:4 servings

1/2 cup water
1/4 cup hoisin sauce
2 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons reduced-sodium soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons cornstarch
1 lb halibut fillets (1 inch thick)
1 teaspoon cornstarch
2 teaspoons dry sherry or water
1 teaspoon chili or vegetable oil
1 lb broccoli, cut into florets and 2x1/2-inch pieces (4 cups)
3 small carrots, sliced
1 medium yellow or red bell pepper, cut into thin strips
1 small red onion, cut into wedges
2 tablespoons water

1. Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
2. Cut fish into 3/4-inch pieces. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.
3. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add 1/2 teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok.
4. Add remaining 1/2 teaspoon oil to wok. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
5. Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.



Nutritional Information

1 Serving: Calories 230 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 680mg; Total Carbohydrate 24g (Dietary Fiber 4g, Sugars 7g); Protein 26g % Daily Value*: Vitamin A 140%; Vitamin C 120%; Calcium 8%; Iron 10%

HealthierMamasita

Hook, line and sinker, this flavorful recipe is sure to be a hit! From eatbetteramerica. Prep Time:30 min
Start to Finish:30 min
makes:4 servings

1/2 cup water
1/4 cup hoisin sauce
2 cloves garlic, finely chopped
2 tablespoons grated gingerroot
2 tablespoons reduced-sodium soy sauce
1 tablespoon seasoned rice vinegar
2 teaspoons cornstarch
1 lb halibut fillets (1 inch thick)
1 teaspoon cornstarch
2 teaspoons dry sherry or water
1 teaspoon chili or vegetable oil
1 lb broccoli, cut into florets and 2x1/2-inch pieces (4 cups)
3 small carrots, sliced
1 medium yellow or red bell pepper, cut into thin strips
1 small red onion, cut into wedges
2 tablespoons water

1. Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
2. Cut fish into 3/4-inch pieces. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.
3. Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add 1/2 teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok.
4. Add remaining 1/2 teaspoon oil to wok. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
5. Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.



Nutritional Information

1 Serving: Calories 230 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 60mg; Sodium 680mg; Total Carbohydrate 24g (Dietary Fiber 4g, Sugars 7g); Protein 26g % Daily Value*: Vitamin A 140%; Vitamin C 120%; Calcium 8%; Iron 10%

imabhealthy

That sounds really good! I have to try.

dothompson

This sounds really good.

Chili Oil is usually used as a spice. I've never seen a recipe where it was used for wok cooking before. Did you use chili or vegetable oil?

HealthierMamasita

You're very welcome andora :bigsmile:
I have yet to try this recipe :ohwell: