Soy Sauce Snapper

Course : Seafoods
Serves: 6
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2 pounds Pacific snapper -- or perch fillets
1 tablespoon fresh ginger root -- chopped
2/3 cup soy sauce
2 tablespoons dry white wine
2 cups water
1/3 cup sugar
2 whole star anise

Preparation / Directions:

Rinse fish with cold water; pat dry with paper towels. Set aside. Using garlic press, press juice of ginger into soy sauce; pour into large skillet. Add remaining ingredients (except fish); bring to boil. Reduce heat and add fish. Cover and simmer for 10-15 minutes, or until fish flakes easily when tested with a fork. Remove fish to serving platter and keep warm. Over high heat, bring poaching liquid to boil. Continue cooking for 10-15 minutes, or until sauce thickens, stirring occasionally. Pour sauce over fish.


Nutritional Information:

72 Calories (kcal); trace Total Fat; (4% calories from fat); 2g Protein; 15g Carbohydrate; 0mg Cholesterol; 1832mg Sodium

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