Peking Fish

Peking Fish

Hook, line and sinker, this flavorful recipe is sure to be a hit!

Prep Time

30

Minutes

Total Time

42

Minutes

Makes

4

servings

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
  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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Monkfish or sea bass fillets can be substituted for the halibut.
Success
The low-fat technique of braise-deglazing is basically stir-frying with very little cooking oil. Use a small amount of water or broth to prevent sticking and to encourage browning of food.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 195
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 1 g,),
  • Cholesterol 60 mg;
  • Sodium 830 mg;
  • Total Carbohydrate 18 g
    • (Dietary Fiber 4 g,
  • Protein 26 g;
Percent Daily Value*:
    Exchanges:
    • 1 Fruit;
    • 1 Vegetable;
    • 3 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.