Lemon Chili Fish
Combine 1/4 cup cold water, cornstarch, sugar, oyster sauce, chili paste and lemon juice. Stir until cornstarch dissolves. Heat large frying pan, preferably nonstick, over medium high heat. Add butter to melt; coat inside bottom of pan. Add fish fillets, in single layer. Cook 3 to 4 minutes on each side, or until cooked through. Add cornstarch mixture. Cook until sauce thickens and boils. Serve immediately with rice.
Makes 4 servings, 1/2 cup rice, 1/4 fish and about 1 tablespoon sauce each.
Per serving: 229 calories, 22.5 g protein, 4.5 g fat, 27 g carbohydrate, 212 mg sodium, 47 mg cholesterol.