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Cook'n with Betty Crocker 
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Glazed Walleye |
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Serves: 4 Print this Recipe1 pound walleye or sea bass fillets 2 teaspoons cornstarch 1/2 teaspoon salt 1/8 teaspoon white peppers 2 green onions (with tops) 1 tablespoon dry white wine 1 tablespoon vinegar 1 tablespoon dark soy sauce 2 teaspoons sugar 1 teaspoon roasted sesame oil 2 tablespoons vegetable oil 1 tablespoon vegetable oil 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root Pat fish dry with paper towels. Mix cornstarch, salt and white pepper; sprinkle evenly over both sides of fish. Cover and refrigerate 20 minutes. Cut green onions into 2-inch pieces; shred lengthwise into fine strips. Cover with iced water; let stand 10 minutes or until strips curl. Mix wine, vinegar, soy sauce, sugar and sesame oil. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Fry fish 4 minutes or until brown, turning once. Remove fish from wok. Wash and thoroughly dry wok. Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add garlic and gingerroot; stir-fry 30 seconds. Stir in soy sauce mixture. Carefully add fish to wok; cook over medium heat about 2 minutes, gently spooning soy sauce mixture over fish to glaze. Garnish with green onions. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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