Peking Fish:

Date Added: 8 Jan 2010
Listed in: Main Dish Cuisine

• ½ cup water


• ¼ cup hoisin sauce


• 2 cloves garlic, finely chopped


• 2 tablespoons grated gingerroot


• 2 tablespoons reduced-sodium soy sauce


• 1 tablespoon seasoned rice vinegar


• 2 teaspoons cornstarch


• 1 lb halibut fillets (1 inch thick) *


• 1 teaspoon cornstarch


• 2 teaspoons dry sherry or water


• 1 teaspoon chili or vegetable oil


• 1 lb broccoli, cut into florets and 2x½-inch pieces (4 cups)


• 3 small carrots, sliced


• 1 medium yellow or red bell pepper, cut into thin strips


• 1 small red onion, cut into wedges


• 2 tablespoons water

Preparation Time 20 min | Cooking Time 10 min:
4 servings | 230 Calories | 26g Protein | 24g Carbohydrates | 3.5g Fat

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

• Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.


• Cut fish into ¾-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 ½ teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2½ minutes or until fish flakes easily with fork. Remove fish from wok.


• Add remaining ½ 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.

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