Pekingfish Recipes

PEKING FISH

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.

PEKING FISH

Steps:

• Mix 1/2 cup of the water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons of the cornstarch. Cut fish into 3/4-inch pieces. Mix remaining 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 nonstick cooking spray heat over medium-high heat until cooking spray starts to bubble. Add 1/2 teaspoon of the chili oil rotate wok to coat sides. 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 chili oil to wok. Add broccoli, carrots, bell pepper, onion and remaining 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring frequently, 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.1 Serving: Calories 185 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 60mg Sodium 650mg Carbohydrate 21g (Dietary Fiber 5g) Protein 27g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PEKING FISH

Steps:

• In a bowl, mix 1/2 cup water, hoisin sauce, garlic, gingerroot, soy sauce, vinegar, and 2 teaspoons of cornstarch; set aside.
• Cut fish into 3/4-inch pieces.
• Mix remaining 1 teaspoon cornstarch and the sherry in a medium glass or plastic bowl; stir in fish until coated.
• Spray nonstick large skillet or wok with cooking spray; heat over medium-high heat.
• Add in 1/2 teaspoon chili oil; rotate skillet to coat sides.
• Add in fish; stir-fry 2 1/2 minutes or until fish flakes easily; remove fish from skillet.
• Add remaining chili oil to skillet; add in broccoli, carrots, bell pepper, onion, and remaining 2 tablespoons water.
• Cover and cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender (5-7 minutes); add more water if needed to prevent sticking.
• Stir in hoisin sauce mixture; cook and stir until thickened; stir in fish; heat through.