Oriental Fish Fillets
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
fish fillets
cut into 2 x 1/2 inch strips |
|
| 3 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
ketchup
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
ginger root
grated |
|
| ¼ | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
fish fillets
cut into 2 x 1/2 inch strips |
|
| 45 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
ketchup
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 15 | ml |
brown sugar
|
|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
ginger root
grated |
|
| 1.3 | ml |
lemon zest
grated |
|
Directions
Thread fillets on wooden skewers, place in a single layer in a shallow baking pan.
Combine soy sauce, ketchup, red wine vinegar, brown sugar, oil, gingerroot and lemon rind.
Pour mixture over fish.
Marinate for 30 minutes, turning occasionally.
Place skewers on broiler pan.
Broil 3 inches from the heat for three minutes on each side.
Serve over rice.
Remaining marinade can be combined with ¼ cup water, heated to boiling and used as a sauce.
