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Peking Fish
Peking Fish
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Prep Time:
30 minutes
Total Time:
42 minutes
Surefire hit: Flavor-packed recipe!
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:
  • Combine the hoisin sauce, garlic, gingerroot, soy sauce, vinegar, 1/2 cup of water, and 2 teaspoons of cornstarch in a mixing bowl.
  • Cut the fish into bite-sized 3/4-inch pieces. In a medium glass or plastic bowl, combine 1 teaspoon of cornstarch with sherry. Stir in the fish until evenly coated.
  • Prepare a nonstick wok or 12-inch skillet with a spritz of cooking spray and heat over medium-high heat. Drizzle in 1/2 teaspoon of oil and swirl to coat the sides. Add the fish and stir-fry for about 2 1/2 minutes, or until the fish easily flakes with a fork. Remove the fish from the wok.
  • Drizzle the remaining oil into the wok, then toss in broccoli, carrots, bell pepper, onion, and 2 tablespoons of water. Cover and cook for 5 to 7 minutes, stirring occasionally, until the vegetables are tender-crisp. Add more water if needed to avoid sticking.
  • Add the hoisin sauce mixture and stir until it thickens. Gently fold in the fish and heat until warmed through.

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