Stir Fry Tangy Fish With Vegetables

Course : Fish
Serves: 4
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1 cup coconut milk
1 teaspoon tangy coconut ginger soup mi
1/2 pound broccoli
3 Medium carrot
1 Medium onion
1/2 pound mushroom
1 pound firm white fish
2 teaspoons fresh lime juice

Preparation / Directions:

1. in large covered skillet or wok, combine coconut milk and tangy coconut ginger soup mix. bring to a boil. 2. lower heat and simmer two minutes. 3. add broccoli, carrots, onions and mushrooms. simmer for three minutes. 4. add fish fillets. cover and simmer for five minutes. 5. add lime juice. stir together well. 6. simmer two minutes. serve with soft jasmine rice.


Nutritional Information:

196 Calories (kcal); 15g Total Fat; (62% calories from fat); 4g Protein; 16g Carbohydrate; 0mg Cholesterol; 40mg Sodium

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