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Serving Size: 4
Ingredients:
3/4 cup chicken broth
1 tbsp
cornstarch -- or 1 tsp xanthium gu
1 tbsp sesame oil
1 tbsp minced
garlic
1 tbsp minced
ginger
1 1/2 tbsp cider vinegar
4 tsp soy sauce
1 tsp splenda
2 6 oz sea bass fillets -- 185g
Cooked rice
Chopped green onion tops
Directions:
Combine broth and
cornstarch in small bowl; stir until
cornstarch
dissolves. Heat oil in heavy medium saucepan over
high heat. Add
garlic and
ginger; stir-fry until
fragrant, about 30 seconds. Add vinegar,
soy sauce, splenda and
cornstarch mixture and boil until sauce
thickens, stirring constantly, about 1 minute.
Remove from heat. Season sauce with pepper.
Preheat broiler. Brush some sauce over each side of
fish fillets. Broil until just cooked through, about
3 minutes per side. Place fish on plates. Sprinkle
with onion tops. Serve, passing remaining sauce
separately.
The sauce for this dish
can also be served over chicken, or even shrimp or
scallops.
Per Serving
(excluding unknown items):
271 Calories; 11g Fat (36.8% calories from fat); 34g
Protein; 8g Carbohydrate; trace Dietary Fiber; 70mg
Cholesterol; 1089mg Sodium. Exchanges: 0 Grain
(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat;
0 Other Carbohydrates.
More delicious Chinese recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking".
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