Serves: 4
Prep Time: 45 minutes
Meal Occasion: Main Dish, Dinner, Lunch
Cuisine Type: Asian, Thai, Asian-American, Chinese
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 | lb. white fish fillets cut into chunks |
| 1 | small green pepper seeded and chopped |
| 2 | spring onions chopped fine |
| 1 | medium carrot peeled and shredded |
| 4 | slices ginger chopped |
| 3 | Tbsp. soy sauce |
| 2 | Tbsp. sherry |
| 2/3 | cup water |
| 1/2 | tsp. sugar |
| 1 | tsp. cornstarch |
Instructions
1. Prepare rice according to package instructions. When rice has cooked, set aside and keep warm.
2. Chop onions finely. Peel carrot and grate finely. Remove seeds and chop pepper. Chop ginger.
3. Cut fish into small chunks and coat with cornstarch. (Reserve 1 tsp. cornstarch for sauce.)
4. Fry in hot oil for 4-5 min, according to thickness of fish, turning once. Remove to serving dish with perforated spoon and keep hot.
5. Pour off all but 2 tbsp. oil. Stir fry onion, carrot, pepper, and ginger for 3-4 min.
6. Stir in soy sauce. Gradually mix cornstarch with the sherry, mix with 2/3 cup water and sugar then add to pan.
7. Bring to a boil and simmer 3-4 min. adding more water if sauce is too thick.
8. Pour sauce over fish before serving with rice.
