1) Coat fish fillets with half the combined sauces, garlic and oil. Add vinegar and sugar to remaining sauce mixture; reserve dressing.
2) Cook fish fillets in heated oiled non-stick frying pan until browned both sides and just cooked through. Remove fish from pan, cover to keep warm.
3) Add bok choy to same pan; cook, covered, until just tender.
4) Serve fish on bok choy, drizzled with reserved dressing; sprinkle with coriander.
Per serving: 5.7g fat; 1055kJ
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 82 (27%)|
|Amt Per Serving||% DV|
|Total Fat 9.2g||12 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 78.1mg||24 %|
|Sodium 652.4mg||22 %|
|Potassium 602.8mg||16 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 7.5g|
|Protein 44.4g||63 %|
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Calories per serving: 301
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