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Ingredients
- 1Â 1/2 lb Freshwater fish -
- Â Â Perch, bass, trout - diced
- 1/2 c. Tomato, sliced
- 1/4 c. Onion, sliced thin
- 1/2 tsp Freshly grnd black pepper
- 1/2 tsp Salt, or possibly to taste
- 1/2 tsp Thyme
- 2 x Bay leaves
- 2 x Mashan leaves -Or possibly-
- 2 sht aluminum foil
Directions
- Mix the diced fish, tomato, onion, black pepper, salt, thyme and bay leaves together. Put the mix in the middle of the leaves or possibly foil, fold over each half to the center, then fold over each end toward the middle. Steam the pkgs. in a Chinese-style steamer over warm water over moderate heat for 30 min. Unwrap and serve warm in the wrappers. Variation: This procedure works very well if you substitute a 1-lb. fillet of an ocean fish shch as scrod, sea bass, mackerel, or possibly whatever is one's personal preference.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 2 servings | |
| Calories 431 | |
| Calories from Fat 153 | 35% |
| Total Fat 17.02g | 21% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 848mg | 35% |
| Potassium 1082mg | 31% |
| Total Carbs 3.04g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.45g | 1% |
| Protein 62.94g | 101% |
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