Prep 5 mins
Cook 10 mins
Tracy K highly recommends this recipe - and I trust her recommendations. From the July, 2006 edition of 'Delicious' magazine...here for posterity...
- 1 1⁄2 tablespoons vegetable oil
- 1 3⁄4 lbs red snapper, skin on, cut into 2 1/4 inch pieces (or other mild white fish, Tracy used catfish, without skin)
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 1⁄4 cup dark soy sauce
- 1⁄2 cup firmly packed brown sugar
- 1⁄4 cup fish sauce
- 1 tablespoon fresh lime juice
- fresh ground black pepper
- Combine soy sauce, brown sugar and fish sauce, set aside.
- Heat 1 tablespoons oil in skillet over high heat. When hot, cook fish skin side down 2 minutes, or until lightly browned. Turn and cook one minute, then remove from skillet.
- Reduce heat to medium and add remaining 1/2 Tbsp oil. Add onion, cook 2 minutes or until wilted and just beginning to brown. Add garlic, cook one minute. Add soy sauce mixture, stir well. Return fish to skillet and cook 2-3 minutes, or until sauce is dark and syrupy. Top with lime juice and black pepper.
- Serve with steamed rice and vegetables (sauteed greens are good here!).
Love the garlicky sauce, but next time I'd nix the onions. Time to uncork the wine! Made for ZWT #6.