Poached Fish With Ginger and Soy

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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: 84
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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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 84

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