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Marinate vegetable in 2 oz chicken stock, ginger, garlic, vinegar and sugar for 30 minutes. Season Mahi Mahi with salt and pepper; grill on both sides until flaky. Char onion cups and fill with rice. Heat chicken stock; add vegetables and cook for 15 minutes or until vegetables are tender; add Mahi Mahi; garnish with parsley. Serve with onion cups.
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