Peking Fish

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.