Whole Red Snapper in Szechuan Hot Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 2 |
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My Mom would prepare this dish using the whole fish. I prefer fillets. Adjust the amount of hot bean sauce to fit your guest taste. Ingredients:
2 (8 ounce) red snapper fillets (or whole red snapper) |
1 tablespoon soy sauce |
1 tablespoon dry white wine |
3 tablespoons vegetable oil |
2 garlic cloves, minced |
3 stalks green onions, finely chopped |
1 teaspoon fresh ginger, finely chopped |
2 tablespoons chili bean sauce |
1 tablespoon tomato paste |
2 teaspoons sugar |
1 tablespoon white vinegar |
1/2 cup water |
1 tablespoon cornstarch |
1/2 teaspoon sesame oil (optional) |
Directions:
1. Rub the fish with soy sauce and dry wine mixture.
2. Let the fish fillets marinated in the refrigerator for about 15 minutes.
3. Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
4. Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
5. Bring the mixture to a boil before adding the fish fillets back to the skillet.
6. Braise the fish in the sauce for about 4 to 5 minutes.
7. Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.
8. Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.
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