Directions:
- Combine poaching liquid ingredients with water to bring the mixture within 1 1/2 inches from top of fish poacher, Dutch oven or lidded pan. Bring to a boil and boil for 5 minutes.
- Add fish to poaching liquid. Cover pan; immediately turn off heat. Let fish cook, undisturbed for 10 minutes.
- Stir together soy sauce, sugar, sherry, vinegar, pepper and chicken stock in mixing bowl. Set aside.
- Transfer fish to warmed platter. Discard poaching liquid.
- Heat peanut oil in a wok or large nonstick skillet over high heat. When a wisp of smoke appears, add ginger and scallions. Cook, stirring and shaking for 1 minute; add sauce. Once sauce boils, pour contents of pan over fish. Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 804.13 Kcal (3367 kJ) | ||
| Calories from fat | 480.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.42g | 82% | |
|---|---|---|---|
| Cholesterol | 0.23mg | 0% | |
| Sodium | 2782.54mg | 116% | |
| Potassium | 1349.65mg | 29% | |
| Total Carbs | 28.86g | 10% | |
| Sugars | 9.78g | 39% | |
| Dietary Fiber | 13.06g | 52% | |
| Protein | 47.88g | 96% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 4.7mg | 26% | |
| Calcium | 217.1mg | 22% | |
| Amount Per 100 g | |||
| Calories | 275.56 Kcal (1154 kJ) | ||
| Calories from fat | 164.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.31g | 82% | |
|---|---|---|---|
| Cholesterol | 0.08mg | 0% | |
| Sodium | 953.53mg | 116% | |
| Potassium | 462.5mg | 29% | |
| Total Carbs | 9.89g | 10% | |
| Sugars | 3.35g | 39% | |
| Dietary Fiber | 4.47g | 52% | |
| Protein | 16.41g | 96% | |
| Vitamin C | 2.5mg | 12% | |
| Iron | 1.6mg | 26% | |
| Calcium | 74.4mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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