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Chinese Fish Fillets
1 1/2 cups reduced sodium chicken broth
4 teaspoons Thickenthin Not/Starch Thickener
4 teaspoons sesame oil
3 garlic cloves -- pressed
4 teaspoons grated fresh ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 packet sugar substitute
4 catfish fillets - (8 oz ea)
2 green onions -- thinly sliced
Mix broth and thickener in a small bowl; stir until thickener dissolves.
Heat oil in a medium saucepan over medium heat. Stir-fry garlic and ginger 30 seconds; add rice wine vinegar, soy sauce, sugar substitute and broth mixture. Bring to a boil. Cook, stirring constantly, 1 minute. Remove from heat.
Brush fillets with sauce. Broil 3 minutes per side. Transfer to plates; top with remaining sauce. Garnish with green onions.
This recipe yields 4 servings.