Close
Ingredients
| cusk: 1 fillet (fish ,sea bass) |
| white wine: 1/4 cup |
| chicken broth: 1/4 cup |
| lime juice: 2 tsp |
| cornstarch: 2 tsp |
| honey: 1 tsp |
| ground ginger: 1/4 tsp |
| ground coriander: 1/4 tsp |
| black pepper: 1/8 tsp |
| cucumbers: 2 (medium) |
| red sweet peppers: 1 whole pepper (medium) |
| olive oil: 1 tsp |
Lime-sauced fish and cucumbers
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
1. Thaw fish, if frozen. Cut into 3/4-inch pieces; set aside.
2. For sauce, stir together wine, chicken broth, lime juice, cornstarch, honey, ginger, coriander, and pepper. Set aside.
3. Spray a wok or large skillet with nonstick spray coating. Preheat over medium-high heat. Add cucumbers; stir-fry 1-1/2 minutes. Add green or red pepper; stir-fry about 1-1/2 minutes more or until crisp-tender. Remove from wok.
4. Add half of the fish to wok and stir-fry 2 to 3 minutes or until fish flakes easily when tested with a fork. Remove from wok. Add oil to hot wok. Add remaining fish and stir-fry 2 to 3 minutes or until fish flakes easily when tested with a fork. Return all fish to wok. Push fish from center of wok.
5. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; stir ingredients together to coat with sauce. Cook and stir for 1 minute. Serve with lime wedges, if desired. Makes 4 servings.