Peking Fish

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

  • Prep Time 30 min
  • Total Time 42 min
  • Servings 4

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.

Expert Tips

Monkfish or sea bass fillets can be substituted for the halibut.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
195
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
60 mg
60 %;
Sodium
830 mg
830 %;
Total Carbohydrate
18 g
18 %
(Dietary Fiber
4 g
4 %
),
Protein
26 g
26 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
100%;
Calcium
8%;
Iron
10%;
Exchanges:
1 Fruit; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.