Sweet-and-Sour Halibut with Vegetable Noodle Stir-Fry
Sweet-and-Sour Halibut with Vegetable Noodle Stir-Fry Photography by Michael Alberstat
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 566 |
| pro | 40 g |
| total fat | 12 g |
| sat. fat | 1 g |
| carb | 72 g |
| fibre | 4 g |
| chol | 54 mg |
| sodium | 506 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 21 |
| vit A | 21 |
| vit C | 100 |
| folate | 19 |
Ingredients
- 1/2 pkg (1 lb/500 g pkg) rice stick noodles
- 1 cup chicken stock
- 1/4 cup orange juice
- 3 tbsp granulated sugar
- 2 tbsp red wine vinegar
- 2 tbsp tomato paste
- 2 tsp cornstarch
- 2 tsp soy sauce
- 1 tsp ground ginger
- 2 cloves of garlic, minced
- 2 tbsp vegetable oil
- 4 (1-1/2 lb/750 g total) halibut fillets or tilapia fillets or cod fillets
- 1 sweet red pepper, diced
- 2 cups quartered mushrooms, (about 5 oz/150 g)
- 1 zucchini, diced
Preparation
In bowl of boiling water, soak noodles until tender, about 6 minutes. Drain and chill in cold water; drain and set aside.
Meanwhile, in separate bowl, combine stock, orange juice, sugar, vinegar, tomato paste, cornstarch, soy sauce, ginger and garlic; set aside.
In large nonstick skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; fry halibut, turning once, until golden and fish flakes easily when tested, about 6 minutes. Add stock mixture and bring to boil; boil until thickened, about 2 minutes.
Meanwhile, in separate skillet, heat remaining oil over medium-high heat; stir-fry red pepper, mushrooms and zucchini until tender-crisp, about 2 minutes. Add noodles; stir-fry until hot, about 1 minute. Serve in bowls topped with fish and sauce.
Source : Canadian Living Magazine: September 2005
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