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Ingredients

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Directions

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  • Thaw fish, if frozen. Cut into 4 portions; set aside. Using a vegetable peeler, cut the carrots into long thin ribbons (you should have about 1 cup). In a 12-inch skillet combine the carrot ribbons, cabbage, water, lemon juice, 1/4 teaspoon of the salt, and the pepper.

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  • Season fish with remaining salt. In a small bowl stir together the chile oil, ginger, and garlic; spread over fish. Place fish on top of vegetable mixture in skillet.

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Instructions Checklist
Instructions Checklist
  • Bring skillet mixture just to boiling; reduce heat. Cover and simmer for 9 to 12 minutes or until fish flakes easily when tested with a fork. To serve, transfer fish and vegetable mixture to 4 serving plates. Serve immediately. Makes 4 servings.

Nutrition Facts

196 calories; 5 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 58 mg cholesterol; 415 mg sodium. 693 mg potassium; 9 g carbohydrates; 3 g fiber; 5 g sugar; 28 g protein; 0 RE vitamin a; 7872 IU vitamin a; 28 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

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