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Home > Recipes > Seafood Entrees | Low Carb Recipes > Chinese Sea Bass

Chinese Sea Bass

 

 

 

Serving Size: 4


Ingredients:

3/4 cup chicken broth
1 tbsp
cornstarch -- or 1 tsp xanthium gu
1 tbsp sesame oil
1 tbsp minced
garlic
1 tbsp minced
ginger
1 1/2 tbsp cider vinegar
4 tsp soy sauce
1 tsp splenda
2 6 oz sea bass fillets -- 185g
Cooked rice
Chopped green onion tops


Directions:

Combine broth and cornstarch in small bowl; stir until cornstarch dissolves. Heat oil in heavy medium saucepan over high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add vinegar, soy sauce, splenda and cornstarch mixture and boil until sauce thickens, stirring constantly, about 1 minute. Remove from heat. Season sauce with pepper.

Preheat broiler. Brush some sauce over each side of fish fillets. Broil until just cooked through, about 3 minutes per side. Place fish on plates. Sprinkle with onion tops. Serve, passing remaining sauce separately.

The sauce for this dish can also be served over chicken, or even shrimp or scallops.

 


Per Serving (excluding unknown items):


271 Calories; 11g Fat (36.8% calories from fat); 34g Protein; 8g Carbohydrate; trace Dietary Fiber; 70mg Cholesterol; 1089mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.


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