- In a small bowl combine broth, soy sauce, vinegar and chili sauce. Stir in 1 teaspoon of the cornstarch; set aside.
- Place remaining 1?4 cup cornstarch in a shallow dish. Sprinkle fillets with garlic pepper, then dip in cornstarch, coating both sides.
- In a large nonstick skillet heat oil over medium-high heat. Add fillets; cook 3 minutes. Turn and cook 2 minutes more to sear. Transfer fillets to a platter.
- Increase heat to high. Add onion, ginger, chiles and garlic to same skillet; cook 30 seconds. Reduce heat to medium; stir in broth mixture. Cook and stir until mixture begins to thicken. Return fillets to skillet, spooning sauce over fish to coat. Cook, covered, 3 to 5 minutes or until fish flakes easily with fork. Serve fillets with sauce.
View all nutritional information
Calories 135, Calories Fat 44, Total Fat 5g, Saturated Fat 0g, Cholesterol 48mg, Sodium 428mg, Carbohydrate 5g, Protein 16g
|Calories (fat) extra||32|
|Total Fat (extra)||8|
|Saturated Fat (extra)||4|
|Vitamin A (extra)||2|
|Vitamin C (extra)||10|