email this pageIngredients
1/4 cup hoisin sauce
1/2 teaspoon hot chile paste
1 tablespoon Chinese black vinegar or balsamic vinegar
1 teaspoon soy sauce
1 teaspoon roasted sesame oil, divided
2 teaspoons peanut oil, divided
1 cup shiitake mushrooms, stemmed and sliced
1 clove garlic, minced
1/8 teaspoon salt
Freshly ground black pepper
3 cups cooked edamame
4 (6-ounce) cod, halibut or salmon filets
Instructions
1/2 teaspoon hot chile paste
1 tablespoon Chinese black vinegar or balsamic vinegar
1 teaspoon soy sauce
1 teaspoon roasted sesame oil, divided
2 teaspoons peanut oil, divided
1 cup shiitake mushrooms, stemmed and sliced
1 clove garlic, minced
1/8 teaspoon salt
Freshly ground black pepper
3 cups cooked edamame
4 (6-ounce) cod, halibut or salmon filets
1. Combine hoisin sauce, chile paste, vinegar and soy sauce in a bowl. Add 1/2 teaspoon of the sesame oil. Set aside.
2. Heat the remaining 1/2 teaspoon of sesame oil and 1 teaspoon of the peanut oil in a nonstick skillet over medium heat. Add mushrooms and sauté for 2 minutes. Add garlic, salt and pepper and sauté 30 seconds. Add edamame. Cook 2 minutes to heat through.
3. Heat the remaining 1 teaspoon of peanut oil in a large nonstick skillet over medium-high heat. Dredge the fish filets in the hoisin sauce mixture to coat. Sear filets, 2 to 3 minutes per side. Divide the edamame onto four plates. Top each with a fish filet. Serves 4
By the Soy Council, "This and That," February 2006.
Nutritional Information
2. Heat the remaining 1/2 teaspoon of sesame oil and 1 teaspoon of the peanut oil in a nonstick skillet over medium heat. Add mushrooms and sauté for 2 minutes. Add garlic, salt and pepper and sauté 30 seconds. Add edamame. Cook 2 minutes to heat through.
3. Heat the remaining 1 teaspoon of peanut oil in a large nonstick skillet over medium-high heat. Dredge the fish filets in the hoisin sauce mixture to coat. Sear filets, 2 to 3 minutes per side. Divide the edamame onto four plates. Top each with a fish filet. Serves 4
By the Soy Council, "This and That," February 2006.
Per serving: 420 calories, 10g fat, 586mg sodium.
