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Chinese Fish

By: Ruth Solyntjes  
"'A Chinese friend gave me this recipe for flavorful fish,' writes Ruth Solyntjes of Waterville, Minnesota. 'She didn't know U.S. measurements, so I'd hold up a plastic teaspoon and as, 'How much?' for each ingredient she used.'"

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 80 people have saved this

Prep Time:
5 Min
Cook Time:
10 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 fresh or frozen orange roughy fillets (6 ounces each), thawed
  • 1 tablespoon canola oil
  • 1 cup water
  • 1/3 cup sliced green onions
  • 2 teaspoons cider vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 1/2 teaspoon Chinese five-spice powder
  • 1/8 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon sesame oil

Directions

  1. In a large nonstick skillet, cook fish in canola oil for 2 minutes. Turn and cook 2 minutes longer. Add the next nine ingredients. Cover and simmer for 4 minutes or until fish flakes easily with a fork. Sprinkle with sesame oil.

Footnotes

  • Nutritional Analysis: One serving equals 160 calories, 5 g fat (trace saturated fat), 34 mg cholesterol, 355 mg sodium, 2 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2007 by simplyxme 
I used this recipe because I had orange roughy on hand, and it seemed simple enough for me to... MORE

 
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