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Add a photoServings: 6
Ingredients
- 3/4 lb Tuna Steak
- 3/4 lb Halibut Steak
- 10 ounce Baby carrots.
- 1 can Water chestnuts
- 2 x Cloves garlic Sesame Oil Rice Flour Juice of 1/2 lemon
- 1 Tbsp. Soy Sauce
- 1/2 c. White Wine
Directions
- Cut the fish into bite size pcs. Dredge the pcs in the rice flour and let stand.
- Crush the garlic.
- Heat 1T of sesame oil in the bottom of a wok or possibly heavy skillet. Stir fry the carrots and water chestnuts till NOT quite done.
- Place vegetables aside. Put more oil in the wok, add in the garlic and cook fish till done. Cubes should be golden on surface.
- Return vegetables to wok. Add in juice of lemon to the wok. Add in the soy sauce and wine. This will thicken immediately.
- Serve immediatly with steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 6 servings | |
| Calories 168 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.72g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 190mg | 8% |
| Potassium 403mg | 12% |
| Total Carbs 33.85g | 9% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.45g | 2% |
| Protein 2.98g | 5% |
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