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Chinese Fish Fillets


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  • SAUCE:
  • 1 1/2 cups reduced sodium chicken broth
  • 4 teaspoons Thickenthin Not/Starch Thickener
  • 4 teaspoons sesame oil
  • 3 garlic cloves pressed
  • 4 teaspoons grated fresh ginger
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 packet sugar substitute
  • 4 catfish fillets - (8 oz ea)
  • 2 green onions thinly sliced


Servings 4


Step 1

Heat broiler.

Mix broth and thickener in a small bowl; stir until thickener dissolves.

Heat oil in a medium saucepan over medium heat. Stir-fry garlic and ginger 30 seconds; add rice wine vinegar, soy sauce, sugar substitute and broth mixture. Bring to a boil. Cook, stirring constantly, 1 minute. Remove from heat.

Brush fillets with sauce. Broil 3 minutes per side. Transfer to plates; top with remaining sauce. Garnish with green onions.

This recipe yields 4 servings.

Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1.5 grams
Protein: 37 grams
Fat: 22.5 grams
Calories: 379

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