Peking Fish

Name: Peking Fish
Prep time: 30 min
Total time: 42 min
Yield: 4
Cuisine: Asian
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

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Betty Crocker Kitchens

Updated Sep 26, 2007

Peking Fish

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Prep Time 30 min
Total 42 min
Servings 4
Ingredients 16

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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

Instructions

Step
1

Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
Step
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.
Step
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.
Step
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).
Step
5

Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.

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.

Peking Fish

Peking Fish

Ingredients

Instructions

Nutrition

Nutrition Facts

Serving Size: 1 Serving

% Daily Value*:

Exchanges:

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