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Cut carrot, celery and pepper into thin strips.
Boil, steam or microwave until just tender; drain.
Fill cavity of each fish with vegetables, secure openings with toothpicks; brush fish lightly with oil.
Place fish in large steamer in single layer or on rack in in pan over simmering water.
Cover, steam for about 10 minutes or until tender.
Remove toothpicks, serve with hot sauce.
Combine the ginger, mirin, soy sauce and sherry in a small saucepan.
Stir in cornflour blended with water.
Stir over high heat until mixture boils and thickens; add shallots
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (618g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 491 (62%)|
|Amt Per Serving||% DV|
|Total Fat 54.5g||73 %|
|Saturated Fat 7.1g||35 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 29.7g|
|Cholesterol 0mg||0 %|
|Sodium 511.3mg||18 %|
|Potassium 735.1mg||19 %|
|Total Carbohydrate 57.3g||17 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 53.5g|
|Protein 4.8g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 788
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