Publisher Photo
Publisher Photo
"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 ask, 'How much?' for each ingredient she used."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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 or 1 teaspoon minced fresh gingerroot
  • 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. Yield: 4 servings.
Originally published as Chinese Fish in Light & Tasty February/March 2003, p50

Nutritional Facts

1 each: 160 calories, 5g fat (0 saturated fat), 34mg cholesterol, 355mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat.

  • 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 or 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon sesame oil
  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. Yield: 4 servings.
Originally published as Chinese Fish in Light & Tasty February/March 2003, p50

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChinese Fish

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review