Braised Flounder With Chinese Cabbage

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1 piece ginger (1 1/2 inches), peeled

3 cups Homemade Fish Stock, or thawed frozen fish stock

1 large leek, cut into 1/4-inch-thick slices, well washed

3 star anise

3 tablespoons dry sherry

1 1/2 tablespoons low-sodium soy sauce

1 teaspoon canola oil

2 shallots, finely chopped

3 cloves garlic, minced

12 ounces white button mushrooms, cut into 1/4-inch-thick pieces

Salt and freshly ground black pepper

10 canned water chestnuts, cut crosswise into 1/4-inch-thick slices

1 head Chinese (napa) cabbage, cut crosswise into 1/2-inch-thick slices

6 scallions, thinly sliced on bias, plus more for garnish

6 flounder fillets (5 ounces each)

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