Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer. Crush the lemon grass with the back of a knife to release its oils and chop the ginger. Add the lemongrass, ginger and all remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes. The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over the skillet tightly. Place lettuce leaves on steamer basket and lay whole sea b ass on bed of lettuce. After placing the whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes. When completely cooked, remove from the heat, place the fish on a bed of the bok choy and mushrooms and strain the broth. Discard the lemon grass, and ladle a li ttle of the broth over the top. Scatter the more chopped scallions freely as a garnish. Recipe by: Michael Lomonaco Posted to MC-Recipe Digest V1 #505 by "Master Harper Gaellon"
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|Serving Size: 1 Serving (352g)|
|Recipe Makes: 4|
|Calories from Fat: 63 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 69.5mg||21 %|
|Sodium 679.8mg||23 %|
|Potassium 689mg||18 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 5.9g|
|Protein 33.8g||48 %|
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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: 244
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