In a wok, deep fry fish in very hot oil until crispy and brown on both sides being careful not to break the tail. Drain and serve on a large platter topped with sauce. Scatter sliced spring onions and torn herbs over the fish. Sauce: Heat oil in wok and fry the garlic, onion and ginger for a couple of minutes. Add sauces and heat through. Stir in basil leaves to combine. Why not serve the fish on a bed of blanched green beans, julienne strips of carrot and zucchini, steamed Asian greens. Per serving: 453 Calories (kcal); 45g Total Fat; (88% calories from fat); 2g Protein; 11g Carbohydrate; 4mg Cholesterol; 2059mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 9 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (240g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 255 (86%)|
|Amt Per Serving||% DV|
|Total Fat 28.3g||38 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 17.4g|
|Polyunsanturated Fat 8.3g|
|Cholesterol 0mg||0 %|
|Sodium 3288.7mg||113 %|
|Potassium 618.4mg||16 %|
|Total Carbohydrate 6.3g||2 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 3.5g|
|Protein 8.1g||12 %|
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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: 298
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