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Add a photoServings: 4
Ingredients
- 1 1/2 c. reduced sodium chicken broth
- 4 tsp Thickenthin Not/Starch Thickener
- 4 tsp sesame oil
- 3 x garlic cloves pressed
- 4 tsp grated fresh ginger
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. soy sauce
- 1 pkt sugar substitute
- 4 x catfish fillets - (8 ounce ea)
- 2 x green onions thinly sliced
Directions
- Heat broiler.
- Mix broth and thickener in a small bowl; stir till thickener dissolves.
- Heat oil in a medium saucepan over medium heat. Stir-fry garlic and ginger 30 seconds; add in rice wine vinegar, soy sauce, sugar substitute and broth mix. Bring to a boil. Cook, stirring constantly, 1 minute. Remove from heat.
- Brush fillets with sauce. Broil 3 min per side. Transfer to plates; top with remaining sauce. Garnish with green onions.
- This recipe yields 4 servings.
- Description: "This dish works equally well with catfish fillets, sea bass, or possibly carp.
- The sauce ingredients can be found in the Asian food section of most supermarkets."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 65 | |
| Calories from Fat 45 | 69% |
| Total Fat 5.07g | 6% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 480mg | 20% |
| Potassium 128mg | 4% |
| Total Carbs 2.84g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.68g | 0% |
| Protein 2.47g | 4% |
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