Low Carb Fish Recipes

Ingredients:

2 scallions, finely chopped
1 clove garlic, minced
1 tbsp minced fresh gingerroot
1 tbsp soy sauce
1/2 tsp chinese chili paste
1 or hot chili oil
2 tbsp hosin sauce
1 tbsp balsamic vinegar
1/2 tsp sugar
1/2 cup water
1 1/3 lb white fish fillets such as
1 cod or chilean sea bass
2 tbsp cornstarch
1 tbsp canola or veg oil

Instructions:

In a nonreactive container, combine the scallions, garlic, gingerroot, soy
sauce, hoisin sauce, chili paste or oil, vinegar, sugar and water. Set
aside.

Slice the fish fillet, if necessary, into 1/2 inch thick slices. Spread
cornstarch on a plate and dredge fish in it.

In a large nonstick skillet, heat the oil over medium heat. When the pan is
hot, cook the fish in batches for a couple of minutes per side, or until
almost cooked through. Remove from the pan and keep warm while cooking the
remaining fish.

Put the sauce into the pan in which the fish was cooked. Simmer for a
ocuple of minutes until slightly thickened. Then put the fish back in the
pan and warm gently in the sauce for 2 minutes, or until cooked through.

From the Ft. Lauderdale Sun-Sentinel March 6, 1997 typos by Kim Reese

Nutitional Info per serving: 196 calories, 28g protein, 5 g fat, 8g
carbohydrates, 61mg cholesterol, 542mg sodium, 24% calories from fat.

Servings: 4