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Braised Fish Hunan Style Recipe

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This recipe for Braised Fish Hunan Style is from Chinese Diabetic Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Serves 4
1 lb boneless, white fish fillets
1/4 tsp salt
1/4 cup low sodium chicken broth
2 tbsp Chinese rice wine
2 tsp black bean garlic sauce
1 and 1/2 tsp sugar
1 tsp chile garlic sauce
1 tsp sesame oil
1/2 tsp soy sauce
2 tbsp olive oil
1 green onion, thinly sliced on the diagonal
1 tsp cornstarch, dissolved in 2 tsp water
Directions:
Directions:
1. Cut the fillet into 1 and 1/2 to 2 inch pieces. Pat the fish dry with a paper towel. Rub in salt and let stand for 10 minutes.

2. Mix chicken broth, rice wine, black bean garlic sauce, sugar, chile garlic sauce, sesame oil, and soy sauce and set aside.

3. Heat a pan over high heat until very hot. Coat pan in olive oil. Add fish and pan-fry until opaque. About 2 minutes on each side.

4. Add the sauce mixture and bring to a boil. Add the green onion, cover and braise for 3 to 5 minutes or until fully cooked. Add cornstarch slurry while stirring and simmer till thickened.

Note Serve with hot rice and soup, or leafy greens. Eat all seafood while hot, seafood becomes fishy once cooled.

 

 

 

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