Ginger-Scallion Napa Slaw With Sizzly Five-Spice Snapper
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 tablespoons vegetable oil or 4 tablespoons peanut oil, 4 turns of the pan
- 4 (6 ounce) red snapper fillets
- salt & freshly ground black pepper
- 1 teaspoon Chinese five spice powder (found in the spice aisle)
- 2 inches fresh ginger, peeled and minced
- 2 garlic cloves, finely chopped
- 1 medium napa cabbage, shredded (about 1 3/4 pounds)
- 1 bunch scallion, cut into thirds, then shredded lengthwise into matchsticks (8 to 10)
- 1⁄4 cup soy sauce (eyeball it)
- 2 tablespoons rice vinegar or 2 tablespoons cider vinegar
- 2 tablespoons honey
directions
- In a medium nonstick skillet over medium-high heat, heat 1 tablespoon of the oil, 1 turn of the pan. Score the skin side of the fish with a few crosshatch marks to keep it from curling. Season the fish with salt, pepper and the five-spice powder. Put the fish in the skillet, skin side down, and cook, turning once, until it's no longer raw in its thickest part, about 4 minutes on each side.
- In a large nonstick skillet over medium-high heat, heat the remaining 3 tablespoons of oil, 3 turns of the pan. When the oil ripples, add the ginger, garlic and cabbage. Wilt and sear the cabbage for 3 to 4 minutes, then add the scallions and cook for another minute. Add the soy sauce, vinegar and honey. Toss the cabbage to coat evenly with the sauce and season to taste with salt and pepper.
- Pile the ginger-scallion cabbage on dinner plates and top with the red snapper.
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RECIPE SUBMITTED BY
Valerie in Florida
Stuart, Florida
I currently live in Stuart, Florida which is a great place to live. I moved here from Orlando many years ago to live the life of a beach bum and have gotten quite good at it. I am actually a Yankee, but becoming more Southern by the day. During the past several years I found an absolute love for cooking. The man in my life loves to eat so we make a good match. I absolutely love Recipezaar and can no longer live without it. I think it is great that I can see what other people think of the recipes before I try them. I have some favorite chefs and reviewers on this site and I know when I try their recipes I can never lose ! My passions are my family, my fiance', my cat (Tasha), the beach, and now cooking. My pet peeve is anyone that abuses animals. AND THIS IS A BIG PET PEEVE ! I am currently a Paralegal but can't see myself doing this forever. If I did not work, I would probably spend my time cooking and taking care of the 50-animals that I would most likely adopt.