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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
4 orange roughy fillets (6 ounces each) |
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 teaspoon minced fresh gingerroot |
1/2 teaspoon sesame oil |
Directions:
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.
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