1. Sliver fish fillets against the grain. Mince ginger root and combine with sherry and oil. Add to fish and toss gently. Let stand 30 minutes, turning occasionally. 2. Distribute fish among individual soup bowls. Bring stock to a boil and pour over. (The fish will cook right in the hot stock.) From
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|Serving Size: 1 Serving (2178g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 45 (22%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 34mg||10 %|
|Sodium 8489.4mg||293 %|
|Potassium 187.7mg||5 %|
|Total Carbohydrate 27.7g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 27.7g|
|Protein 10.9g||16 %|
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Calories per serving: 203
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