This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

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.'"

Rate/Review | Read Reviews (4)

Prep Time:
5 Min

Cook Time:
10 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

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

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.