PEKING FISH
Hook, line and sinker, this flavorful recipe is sure to be a hit!
Provided by Betty Crocker Kitchens
Categories Entree
Time 42m
Yield 4
Number Of Ingredients 16
Steps:
- Mix 1/2 cup water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons cornstarch.
- Cut fish into 3/4-inch pieces. Mix 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated.
- Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add 1/2 teaspoon of the oil; rotate wok to coat side. Add fish; stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok.
- Add remaining 1/2 teaspoon oil to wok. Add broccoli, carrots, bell pepper, onion and 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (add water if necessary to prevent sticking).
- Stir in hoisin sauce mixture; cook and stir until thickened. Stir in fish; heat through.
Nutrition Facts : Calories 195, Carbohydrate 18 g, Cholesterol 60 mg, Fiber 4 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg
PEKING FISH
Make and share this Peking Fish recipe from Food.com.
Provided by ratherbeswimmin
Categories Halibut
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 276.2, Fat 4.4, SaturatedFat 0.6, Cholesterol 47, Sodium 888, Carbohydrate 22.5, Fiber 2.3, Sugar 7.1, Protein 35
FISH SLICES, PEKING STYLE
Steps:
- 1. Mix marinade, plop fish slices into marinade and refrigerate for 30 minutes. 2. Place dried mushrooms in warm water for 15 + minutes to soften. 3. Dredge marinated fish slices in cornstarch while heating oil in wok. 4. Deep fry fish slices until they are light brown. Dry fish slices on paper towel. 5. Remove all but two TB of oil from the wok. Stir fry the garlic, chilies, ginger and scallions. Add the mushrooms, stir in the sauce mixture until sauce comes to a boil and then stir in the cornstarch mixture and cook until thickened. 6. Return the fish slices to the wok, swirl in sesame seed oil. 7. Eat!
Nutrition Facts : Calories 237 calories, Fat 19.7452291666667 g, Carbohydrate 11.3926089441695 g, Cholesterol 31.02 mg, Fiber 0.328137500882149 g, Protein 2.06606 g, SaturatedFat 1.46904745833333 g, ServingSize 1 1 Serving (173g), Sodium 556.9868125 mg, Sugar 11.0644714432874 g, TransFat 1.1012445625 g
PEKING CHICKEN
Make and share this Peking Chicken recipe from Food.com.
Provided by Ashley U
Categories Chicken
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a medium bowl; stir well.
- Reserve 1 cup hoisin sauce mixture; set aside.
- Cut chicken diagonally across the grain into thin slices.
- Add chicken to the remaining sauce mixture in bowl and stir well.
- Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
- Remove chicken from bowl; discard marinade.
- Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
- Add half of chicken; cook 5 minutes or until done.
- Remove chicken and set aside.
- Repeat procedure with remaining oil and chicken.
- Warm tortillas.
- Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
- Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.
PEKING FISH
Number Of Ingredients 14
Steps:
- Mix 1/2 cup of the water, the hoisin sauce, garlic, gingerroot, soy sauce, vinegar and 2 teaspoons of the cornstarch. Cut fish into 3/4-inch pieces. Mix remaining 1 teaspoon cornstarch and the sherry in medium glass or plastic bowl. Stir in fish until coated. Spray nonstick wok or 12-inch skillet with nonstick cooking spray heat over medium-high heat until cooking spray starts to bubble. Add 1/2 teaspoon of the chili oil rotate wok to coat sides. Add fish stir-fry about 2 1/2 minutes or until fish flakes easily with fork. Remove fish from wok. Add remaining 1/2 teaspoon chili oil to wok. Add broccoli, carrots, bell pepper, onion and remaining 2 tablespoons water. Cover and cook 5 to 7 minutes, stirring frequently, until vegetables are crisp-tender (add water if necessary to prevent sticking). Stir in hoisin sauce mixture cook and stir until thickened. Stir in fish heat through.1 Serving: Calories 185 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 60mg Sodium 650mg Carbohydrate 21g (Dietary Fiber 5g) Protein 27g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
PEKING SHRIMP
In the summer, we spend as much time as possible at our vacation home in a beach town. I prepare lots of seafood because it's so fresh and readily available there, but this main dish is a year-round favorite. -Janet Edwards, Beaverton, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside. , In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired.
Nutrition Facts : Calories 237 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 532mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 1g fiber), Protein 19g protein. Diabetic Exchanges
More about "peking fish recipes"
10+ WHOLE FISH RECIPES TO MAKE AT HOME | MYRECIPES
From myrecipes.com
CHINESE RECIPE : STIR-FRIED FISH CAKE WITH PEKING CABBAGE
From letscookchinesefood.com
SIMPLE CHINESE PORK WITH PEKING SAUCE RECIPE
From thespruceeats.com
THE ULTIMATE PEKING DUCK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PEKING FISH | FOOD RECIPES
From best-simple-food-recipes.blogspot.com
CRISPY SKIN FISH | RECIPETIN EATS
From recipetineats.com
10 BEST KING FISH RECIPES | YUMMLY
From yummly.com
FISH RECIPES | ALLRECIPES
From allrecipes.com
15 FISH & SEAFOOD RECIPES FOR PICKY EATERS | ALLRECIPES
From allrecipes.com
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
PEKING FISH WITH TROPICAL RICE RECIPE | PUBLI
From recipebridge.com
PEKING FISH - MASTERCOOK
From mastercook.com
OVEN ROASTED PEKING CHICKEN - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
WHAT IS PEKING SAUCE? WHAT DOES PEKING SAUCE TASTE LIKE?
From sultanarecipe.com
RECIPE: PEKING SQUID STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
41 EASY FISH RECIPES READY IN 30 MINUTES | TASTE OF HOME
From tasteofhome.com
PEKING FRIED FISH WITH HOT SAUCE AND STEAM EGG BY CHEF MEHBOOB
From zaiqa.com
PEKING ROAST DUCK: RECIPE, SIDE DISH AND HOW TO EAT IT
From datangzhenwei.com
PEKING FISH | RECIPE | RECIPES, SEAFOOD RECIPES, ENTREE RECIPES
From pinterest.com
PEKING SAUCE | EASY HOMEMADE RECIPE - UMI KITCHEN
From umi.kitchen
25 BEST PESCATARIAN RECIPES (MEATLESS, WITH SOME FISH) - KITCHN
From thekitchn.com
PEKING DUCK… ALMOST | RICARDO
From ricardocuisine.com
PEKING FISH — MYFITNESSPAL.COM
From community.myfitnesspal.com
PEKING FISH SOUP RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
PEKING DUCK, AN EASY HOME VERSION (北京烤鸭) - RED HOUSE SPICE
From redhousespice.com
WORLD BEST FILLET COOKING RECIPES : PEKING FISH
From worldbestfilletrecipes.blogspot.com
DELICIOUS PESANG DALAG FISH RECIPE - KAWALING PINOY
From kawalingpinoy.com
PEKING FISH - GLUTEN FREE RECIPES - FOODDIEZ.COM
From fooddiez.com
PEKING-STYLE LEMON SOLE - FRESH FISH DAILY
From freshfishdaily.co.uk
23 EASY FISH FILLET DINNER RECIPES - THE SPRUCE EATS
From thespruceeats.com
PEKING DUCK STIR-FRY RECIPE - KEN HOM | FOOD & WINE
From foodandwine.com
RECIPE: PEKING COD STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
WHAT IS PEKING DUCK FISH - TAUNT ON WATER
From tauntonwater.com
10 BEST PEKING SAUCE RECIPES | YUMMLY
From yummly.com
PEKING DUCK RECIPE FOR THE GRILL | TASTEOFBBQ.COM
From tasteofbbq.com
BRAISED SPICY FISH—SICHUAN STYLE - CHINA SICHUAN FOOD
From chinasichuanfood.com
30 MINUTE AUTHENTIC PEKING DUCK - WHAT DAD COOKED
From whatdadcooked.com
PEKING SOCKEYE SALMON RECIPE | FISHEX SEAFOODS
From fishex.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #seafood #fish #stove-top #saltwater-fish #halibut #equipment
You'll also love