Sweet-and-Sour Fish Fillets |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 (4-ounce) cod or other fish fillets | 1/4 cup cornstarch | vegetable oil |
| 4 green onions, thinly sliced | 2 cloves garlic, crushed | 1 teaspoon grated fresh gingerroot |
| 2 tablespoons vegetable oil | 1/4 cup soy sauce | 2 tablespoons Chablis or other dry white wine |
| 2 tablespoons vinegar | 2 tablespoons sugar | 1/8 teaspoon freshly ground pepper |
| hot cooked rice | ||
| 1 | Dredge fillets in cornstarch. Fry in hot oil over medium heat 3 minutes on each side or until lightly browned. Saute onions, garlic, and gingerroot in 2 tablespoons oil until onions are tender. Stir in soy sauce and remaining ingredients except rice; bring mixture comes to a bowl. Pour sauce over fillets. Serve over rice. |