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Ingredients
  • 2 4-oz Sizzlefish Atlantic Cod fillets
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  • ½ teaspoon pink Himalayan salt
  • 2 teaspoons coconut oil
  • 1 cup cubed fresh pink dragon fruit (can substitute frozen, thawed)
  • 3 to 4 cups hot water
  • 4 "nests" rice vermicelli (approximately 4 ounces)
  • ¼ cup white cooking wine
  • 1 tablespoon rice vinegar
  • 1 teaspoon Sriracha pepper sauce
  • Noodle Garnishes: Edamame bean, green onions, bean sprouts, or other vegetables as desired.
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