Heat the oven to 475 degrees F. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.
Serve immediately over brown rice, garnished with scallions and cilantro.
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 49 (14%)|
|Amt Per Serving||% DV|
|Total Fat 5.5g||7 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 85mg||26 %|
|Sodium 14167.3mg||489 %|
|Potassium 1109mg||29 %|
|Total Carbohydrate 17g||5 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 14.6g|
|Protein 61.1g||87 %|
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Calories per serving: 353
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