1. Cut fish fillets in 1-inch squares. Slice onion thin. Mince scallions. 2. Combine cornstarch, soy sauce and sherry. Add to fish and toss to coat. 3. Bring stock to a boil. Add onion, salt and remaining soy sauce; then add fish. Simmer, uncovered, 5 to 7 minutes. Garnish with scallions. VARIATIONS: In step 3, add with fish, half a head of lettuce, cut in strips. In step 3, add with onion 1/2 cup carrots and 1/2 cup celery, both diced, and simmer, covered, until nearly done (about 15 minutes) before adding seasoning and fish. Or add 1/2 cup each mushrooms, water chestnuts and bamboo shoots, all diced, and simmer, covered, 5 minutes before adding seasoning and fish. In step 3, omit onion, salt and soy sauce; add 3 dried black mushrooms (soaked), shredded; 1/4 pound peastarch noodles (soaked); 1 Piece dried tangerine peel (soaked); and 1 teaspoon fresh gingerroot, shredded. Bring to a boil before adding fish. Stir in salt at the end of step 3. From
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|Serving Size: 1 Serving (2215g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 34mg||10 %|
|Sodium 8618mg||297 %|
|Potassium 267.7mg||7 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 31.5g|
|Protein 11.7g||17 %|
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Calories per serving: 210
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