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Pan-Seared Fish Fillets In Ginger Broth

Nutrition per serving    (USDA % daily values)
CAL
202
FAT
36%
CHOL
14%
SOD
46%

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Ingredients for 4 servings

1/4 lb Shanghai bok choy (about 3 small heads)

1 medium carrot

2 1/2 tablespoons vegetable oil

1 (1 1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks

1/4 cup medium-dry Sherry

2 cups reduced-sodium chicken broth (16 fl ounces)

2 teaspoons sugar

3 scallions

4 (4- to 5-ounce) sea bass or striped bass fillets with skin, pin bones removed

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon cornstarch

1 teaspoon curry powder

1 teaspoon Asian sesame oil

Garnish: fresh cilantro leaves

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