Peking Fish Recipe

Name: Peking Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water, plus; 2 tablespoons water; 1/4 cup hoisin sauce; 2 garlic cloves, minced; 2 tablespoons grated gingerroot; 2 tablespoons soy sauce; 1 tablespoon seasoned rice vinegar; 3 teaspoons cornstarch; 1 lb halibut fillet (1-inch thick); 2 teaspoons dry sherry; 1 teaspoon chili oil; 4 cups broccoli florets (2 x 1/2 inch pieces); 3 small carrots, sliced; 1 medium yellow bell peppers or 1 medium red bell pepper, cut into 3/4-inch pieces; 1 small red onion, cut into wedges

Servings: persons

1/2 cup water, plus
2 tablespoons water
1/4 cup hoisin sauce
2 garlic cloves, minced
2 tablespoons grated gingerroot
2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
3 teaspoons cornstarch
1 lb halibut fillet (1-inch thick)
2 teaspoons dry sherry
1 teaspoon chili oil
4 cups broccoli florets (2 x 1/2 inch pieces)
3 small carrots, sliced
1 medium yellow bell peppers or 1 medium red bell pepper, cut into 3/4-inch pieces
1 small red onion, cut into wedges

1
In a bowl, mix 1/2 cup water, hoisin sauce, garlic, gingerroot, soy sauce, vinegar, and 2 teaspoons of cornstarch; set aside.
2
Cut fish into 3/4-inch pieces.
3
Mix remaining 1 teaspoon cornstarch and the sherry in a medium glass or plastic bowl; stir in fish until coated.
4
Spray nonstick large skillet or wok with cooking spray; heat over medium-high heat.
5
Add in 1/2 teaspoon chili oil; rotate skillet to coat sides.
6
Add in fish; stir-fry 2 1/2 minutes or until fish flakes easily; remove fish from skillet.
7
Add remaining chili oil to skillet; add in broccoli, carrots, bell pepper, onion, and remaining 2 tablespoons water.
8
Cover and cook 5-7 minutes, stirring frequently, until vegetables are crisp-tender (5-7 minutes); add more water if needed to prevent sticking.
9
Stir in hoisin sauce mixture; cook and stir until thickened; stir in fish; heat through.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup water, plus, 2 tablespoons water, 1/4 cup hoisin sauce, 2 garlic cloves, minced, and more.

Yes, Peking Fish falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peking Fish

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