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Peking Fish

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Peking Fish
  • Prep 30 min
  • Total 42 min
  • Servings 4
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Hook, line and sinker, this flavorful recipe is sure to be a hit!
Updated Sep 26, 2007

Ingredients

  • 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

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Monkfish or sea bass fillets can be substituted for the halibut.
  • tip 2
    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

195 Calories, 4 g Total Fat, 26 g Protein, 18 g Total Carbohydrate

Nutrition Facts

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