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1. Heat oil in frying pan, add onions, stir-fry until tender. Add ginger, candlenuts and curry powder, stir-fry over low heat for 3 minutes. 2. Add soy sauce, lemon juice and water, bring to a boil. Reduce heat and simmer for 3 minutes. 3. Add fish cutlets in single layer, cover, simmer for 5 minutes on each side or until just cooked through. NOTE: Any white fish cutlets or fillets are suitable for use with this recipe. Source: Indonesian Cooking
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|Serving Size: 1 Serving (183g)|
|Recipe Makes: 6|
|Calories from Fat: 84 (42%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 79.2mg||24 %|
|Sodium 187.4mg||6 %|
|Potassium 469.1mg||12 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.1g|
|Protein 25.7g||37 %|
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Calories per serving: 202
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