Try this Fragrant Fish recipe, or contribute your own.
Suggest a better descriptionIn a nonreactive container, combine the scallions, garlic, gingerroot, soy sauce, hoisin sauce, chili paste or oil, vinegar, sugar and water. Set aside. Slice the fish fillet, if necessary, into 1/2 inch thick slices. Spread cornstarch on a plate and dredge fish in it. In a large nonstick skillet, heat the oil over medium heat. When the pan is hot, cook the fish in batches for a couple of minutes per side, or until almost cooked through. Remove from the pan and keep warm while cooking the remaining fish. Put the sauce into the pan in which the fish was cooked. Simmer for a ocuple of minutes until slightly thickened. Then put the fish back in the pan and warm gently in the sauce for 2 minutes, or until cooked through. From the Ft. Lauderdale Sun-Sentinel March 6, 1997 typos by Kim Reese Nutitional Info per serving: 196 calories, 28g protein, 5 g fat, 8g carbohydrates, 61mg cholesterol, 542mg sodium, 24% calories from fat. Posted to MM-Recipes Digest V4 #072 by "Kim"
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Serving Size: 1 Serving (181g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 21 | ||
Calories from Fat: 1 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 87.6mg | 3 % | |
Potassium 26.3mg | 1 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.6g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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