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Ingredientes
- 1/2 lb Fish filets
- 2 slc Fresh ginger root
- 1 Tbsp. Sherry
- 1 1/2 tsp Peanut oil
- 6 c. Stock
Direcciones
- 1. Sliver fish fillets against the grain. Mince ginger root and combine with sherry and oil. Add in to fish and toss gently. Let stand 30 min, turning occasionally.
- 2. Distribute fish among individual soup bowls. Bring stock to a boil and pour over. (The fish will cook right in the warm stock.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 423g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 34 | 33% |
| Total Fat 3.85g | 5% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 1222mg | 51% |
| Potassium 394mg | 11% |
| Total Carbs 0.83g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.3g | 0% |
| Protein 14.34g | 23% |
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