PEKING FISH
Make and share this Peking Fish recipe from Food.com.
Provided by ratherbeswimmin
Categories Halibut
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 276.2, Fat 4.4, SaturatedFat 0.6, Cholesterol 47, Sodium 888, Carbohydrate 22.5, Fiber 2.3, Sugar 7.1, Protein 35
PEKING FISH
Number Of Ingredients 14
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.
Nutrition Facts : Nutritional Facts Serves
PEGGI'S PICKLED FISH
This was a recipe my husband had when I met him. Now, I've made it for the past 26 years. He was originally from Iowa where they ate pickled Herring all the time.
Provided by Peggi Anne Tebben
Categories Seafood Appetizers
Number Of Ingredients 12
Steps:
- 1. Soak fish in salt brine in fridge for 48 hours. BE SURE FISH IS COMPLETELY COVERED BY SOLUTION & DO NOT PACK TIGHT THROUGHOUT ALL OF THIS RECIPE.
- 2. After 48 hours, drain & rinse fish thoroughly. Fish will appear somewhat slimy at this time. Don't worry, the vinegar in the next step will firm it up.
- 3. Place back in container & soak in white vinegar, in fridge for 24 hours.
- 4. DO THIS STEP ABOUT 4 HOURS BEFORE YOUR 24 HOURS ARE UP!! In the meantime, prepare the solution of vinegar & sugar by just bringing to a boil. ( May need extra solution)
- 5. Make sure your jars are fairly hot by soaking in hot water. Place spices & onions in jars. Pour hot solution in jars & cool completely.
- 6. After 24 hours, drain & rinse the fish that's in the vinegar.
- 7. Place fish in jars with solution. (DO NOT PACK TIGHT.) Be sure solution covers fish completely. Put lids on & store in fridge. Let set in fridge at least a week before serving. Serve with crackers or any other type of appetizer.
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