PEKING FISH

Peking Fish image

Number Of Ingredients 14

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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