PEKING FISH

Peking Fish image

Provided by Betty Crocker Kitchens

Categories Entree

Time 42m

Yield 4

Number Of Ingredients 16

Previous Next

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