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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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Powered by: USDA Nutrition Database 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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