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Cut the fish into bite size pieces. Dredge the pieces in the rice flour and let stand. Crush the garlic. Heat 1T of sesame oil in the bottom of a wok or heavy skillet. Stir fry the carrots and water chestnuts until NOT quite done. Place vegetables aside. Put more oil in the wok, add the garlic and cook fish until done. Cubes should be golden brown on surface. Return vegetables to wok. Add juice of lemon to the wok. Add the soy sauce and wine. This will thicken immediately. Serve immediatly with steamed rice. ~- Recipe By : Net From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 18 (11%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 43.3mg||13 %|
|Sodium 132.8mg||5 %|
|Potassium 665.6mg||18 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 8g|
|Protein 25.8g||37 %|
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Calories per serving: 169
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