search saves

Peking Fish

From Betty Crocker.

Ready In:
55mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@ratherbeswimmin
Contributor
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Gingin7
    This was delicious! I had never done a fish stir fry before, and glad I tried this one. I used cod and tilapia, as that's what I had...I did add some black bean garlic for savory and some sambal oleek for some heat. Excellent recipe, thanks for posting!
    Reply
  2. ratherbeswimmin
    From Betty Crocker.
Advertisement