posted by bill 03-27-100 6:44 PM
Auntie Wu’s Braised Red Snapper with Garlic and Ginger
Adaptation of : Susanna Foo’s “Oriental Cuisine” Cookbook
Serves 4
1 whole red snapper, about 2 pounds (1 Kg.) or 4 fillets (about 200 gr. each) (or 5 fillets, whatever..)
1 teaspoon coarse or kosher salt
Freshly ground pepper
1/2 Cup canola oil (or whatever salad oil)
1/2 Cup finely chopped onion
1/4 Cup minced green onion
4 garlic cloves, minced
2 Tablespoons peeled, grated gingerroot
2 jalapeno peppers, seeded and chopped finely
1/4 Cup gin
2 Tablespoons soy sauce
2 Tablespoons white wine vinegar (could probably use rice vinegar or whatever vinegar……)
1 teaspoon sugar
1/2 teaspoon freshly ground white pepper (or regular black pepper)
1 Cup chicken or fish stock
Wash fish well and pat dry (paper towels are dandy). Sprinkle with salt and pepper.
Heat oil in large skillet until very hot. Place the fish in the skillet, skin side down, until golden, about 2 to 3 minutes. Add the onion, green onion, garlic, gingerroot and jalapenos and cook for 1 minute.
Turn the fillets skin side up, then add the gin, soy sauce, vinegar, sugar and white pepper and cook for about 3 minutes. Add the stock, cover the fish and cook for about 10 minutes. Stick the tip of a small knife into the thickest part to make sure that it is completely cooked.
Serve over rice. (This cooks up pretty quickly so be ready to get to the table!)