Try this Poached Fish With Ginger and Soy recipe, or contribute your own.
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Put the oil over medium heat in the smallest skillet with a lid or Dutch oven that will later hold the fish. When it’s hot, add the ginger, sprinkle with some salt and pepper, and cook, stirring, until it sizzles, a minute or 2.
Add the fish, soy sauce, scallions, cilantro, rice vinegar, and 1 1/2 cups water. Bring to a boil, then cover and remove from the heat. The fish will be done in about 10 minutes (a thin-bladed knife inserted between bone and flesh should reveal little or no translucence). Remove the fish with a slotted spoon and serve, topped with a little of the broth and garnished with more scallions.
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|Serving Size: 1 Serving (49g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 62 (74%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 0mg||0 %|
|Sodium 1566.4mg||54 %|
|Potassium 105.3mg||3 %|
|Total Carbohydrate 3.1g||1 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 2.4g|
|Protein 3.2g||5 %|
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Calories per serving: 84
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