Recipe: Peking Fish
Description: Make and share this Peking Fish recipe from Food.com.
Ingredients: [{"text": "1/2 cup water, plus"}, {"text": "2 tablespoons water"}, {"text": "1/4 cup hoisin sauce"}, {"text": "2 garlic cloves, minced"}, {"text": "2 tablespoons grated gingerroot"}, {"text": "2 tablespoons soy sauce"}, {"text": "1 tablespoon seasoned rice vinegar"}, {"text": "3 teaspoons cornstarch"}, {"text": "1 lb halibut fillet (1-inch thick)"}, {"text": "2 teaspoons dry sherry"}, {"text": "1 teaspoon chili oil"}, {"text": "4 cups broccoli florets (2 x 1/2 inch pieces)"}, {"text": "3 small carrots, sliced"}, {"text": "1 medium yellow bell peppers or 1 medium red bell pepper, cut into 3/4-inch pieces"}, {"text": "1 small red onion, cut into wedges"}]
Instructions: 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.
