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Cut fish fillets into serving-sized pieces. Pat dry. Heat oil in skillet over medium heat. Add fish and cook until fish flakes easily with fork; turning carefully. Will take 8-10 minutes. Heat water, carrots, onions, green pepper, garlic, brown sugar, salt and ginger to boiling. Cover, reduce heat and cook for about 5 minutes. Mix vinegar and cornstarch; stir into vegetables. Heat to boiling, stirring constantly. Boil 1 minute, then pour over fish. Serve immediately. Recipe By : Jo Anne Merrill From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (104g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 60 (42%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 2g|
|Cholesterol 50.4mg||16 %|
|Sodium 44.5mg||2 %|
|Potassium 278.5mg||7 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.9g|
|Protein 16.1g||23 %|
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Calories per serving: 144
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