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| 1 |  | one-and-a-half-inch piece ginger, peeled |
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| 3 | | cups Homemade Fish Stock , or thawed frozen fish stock |
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| 1 | | large leek, cut into 1/4-inch-thick slices, well washed |
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| 3 | | star anise |
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| 3 | | tablespoons dry sherry |
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| 1 1/2 | | tablespoons low-sodium soy sauce |
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| 1 | | teaspoon canola oil |
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| 2 | | shallots, finely chopped |
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| 3 | | cloves garlic, minced |
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| 12 | | ounces white button mushrooms, cut into 1/4-inch-thick pieces |
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| | Salt and freshly ground black pepper |
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| 10 | | canned water chestnuts, cut crosswise into 1/4-inch-thick slices |
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| 1 | | head Chinese (napa) cabbage, cut crosswise into 1/2-inch-thick slices |
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| 6 | | scallions, thinly sliced on bias, plus more for garnish |
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| 6 | | five-ounce flounder fillets |
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| | 1. Thinly slice half the ginger; cut remaining half into 1 1/2-inch-long matchsticks, and reserve. Place sliced ginger, stock, leek, star anise, sherry, and soy sauce in a small saucepan. Bring to a boil. Reduce heat, and simmer 15 minutes. Strain and reserve stock. |
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| | 2. In a large, straight-sided saucepan, heat oil over medium-low heat. Add shallots and garlic; sauté until translucent, about 5 minutes. Add mushrooms; season with pepper. Raise heat to medium high; cook until browned, about 7 minutes. Add water chestnuts, and cook 2 minutes. Transfer mixture to a bowl. |
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| | 3. Place cabbage and sliced scallions in saucepan. Season fillets with salt and pepper. Roll up fillets; place on cabbage. Add reserved fish stock and cooked vegetables. Bring to a boil. Cover. Reduce heat; simmer until fish has cooked through, about 15 minutes. Garnish with ginger matchsticks and scallions. Serve hot. |
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| | | Per serving: 215 calories, 3 g fat, 69 mg cholesterol, 11 g carbohydrate, 430 mg sodium, 32 g protein, 2 g dietary fiber.
WW Points: 4
Cal: 215 ; Fat: 3 ; Fiber: 2 |
