Chinese Fish Fillets Recipe - Cooking Index
Chinese Fish Fillets Recipe - Cooking Index
| Sauce | ||
| 1 1/2 cups | 355ml | Reduced sodium chicken broth |
| 4 teaspoons | 20ml | Thickenthin Not/Starch Thickener |
| 4 teaspoons | 20ml | Sesame oil |
| 3 | Garlic cloves - pressed | |
| 4 teaspoons | 20ml | Grated fresh ginger |
| 2 tablespoons | 30ml | Rice wine vinegar |
| 2 tablespoons | 30ml | Soy sauce |
| 1 | Sugar substitute | |
| Catfish | ||
| 4 | Catfish fillets - (8 oz ea) | |
| 2 | Green onions - thinly sliced |
Heat broiler.
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.
Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1.5 grams
Protein: 37 grams
Fat: 22.5 grams
Calories: 379
Description:
"This dish works equally well with catfish fillets, sea bass, or carp. The sauce ingredients can be found in the Asian food section of most supermarkets."
Source:
Atkins Cookbook at http://atkinscenter.com
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