4 (8-oz.) catfish fillets
1 1/2 c. chicken broth (low-sodium)
4 tsp. Thick N Thin (not starch thickener)
4 tsp. dark sesame oil
3 cloves garlic, pushed through a press
4 tsp. grated, peeled fresh ginger
2 Tbsp. unseasoned rice wine vinegar
2 Tbsp. soy sauce (low-sodium)
1 pkt. sugar substitute
2 green onions, thinly sliced (garnish)

Heat broiler. For sauce: Mix broth and thickener in a small bowl, stir until thickener dissolves. Heat oil in a medium saucepan over medium heat. Stir-fry garlic and ginger for 30 seconds. Add rice wine vinegar, soy sauce, sugar substitute and broth mixture. Bring to a boil, stirring constantly,1 minute. Remove from heat.

Fish fillets: Brush fillets with sauce. Broil for 3 minutes per side. Transfer to plates. Top with remaining sauce. Garnish with onions. Serves 4.