Best Peking Fish Recipes

Peking Fish image

Provided by Betty Crocker Kitchens

Categories Entree

Time 42m

Yield 4

Number Of Ingredients 16

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

Steps:

Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
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.
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.
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).
Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.

Nutrition Facts : Calories 195, Carbohydrate 18 g, Cholesterol 60 mg, Fiber 4 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg

Peking Fish image

Provided by ratherbeswimmin

Categories Halibut

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup water, plus
2 tablespoons water
1/4 cup hoisin sauce
2 garlic cloves, minced
2 tablespoons grated gingerroot
2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
3 teaspoons cornstarch
1 lb halibut fillet (1-inch thick)
2 teaspoons dry sherry
1 teaspoon chili oil
4 cups broccoli florets (2 x 1/2 inch pieces)
3 small carrots, sliced
1 medium yellow bell peppers or 1 medium red bell pepper, cut into 3/4-inch pieces
1 small red onion, cut into wedges

Steps:

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

Nutrition Facts : Calories 276.2, Fat 4.4, SaturatedFat 0.6, Cholesterol 47, Sodium 888, Carbohydrate 22.5, Fiber 2.3, Sugar 7.1, Protein 35

Peking Fish image

Number Of Ingredients 14

1/2 cup plus 2 tablespoons water
1/4 cup hoisin sauce
2 cloves garlic, finely chopped
2 tablespoons grated ginger root
2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
3 teaspoons cornstarch
1 pound halibut steak or monkfish or sea bass, 1 inch thick
2 teaspoons dry sherry or water
1 teaspoon chili oil
1 pound broccoli, cut into flowerets and 2x1/2 inch pieces (4 cups)
3 small carrots, roll-cut
1 medium yellow or red bell pepper, cut into 3/4 inch pieces
1 small red onion, cut into wedges

Steps:

Mix 1/2 cup of the water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons of the cornstarch. Cut fish into 3/4-inch pieces. Mix remaining 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated. Spray nonstick wok or 12-inch skillet with nonstick cooking spray heat over medium-high heat until cooking spray starts to bubble. Add 1/2 teaspoon of the chili oil rotate wok to coat sides. Add fish stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok. Add remaining 1/2 teaspoon chili oil to wok. Add broccoli, carrots, bell pepper, onion and remaining 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender (add water if necessary to prevent sticking). Stir in hoisin sauce mixture cook and stir until thickened. Stir in fish heat through.1 Serving: Calories 185 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 60mg Sodium 650mg Carbohydrate 21g (Dietary Fiber 5g) Protein 27g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves