Recipe by Peter Pan
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.
Top Review by yogi
This sauce is excellent on fish! Lots of flavor, and I just love the spicy zing!!! I added some more soy sauce (maybe 2-3 T?) in step 4 to cut the tomato taste a bit and give it that Oriental flavor I'm used to. Just my own preference. I also substituted tilapia fillets, which worked out nicely. I'm keeping my eyes open for a sale on those snapper fillets, though!
- 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 See How It's Made
- Rub the fish with soy sauce and dry wine mixture.
- Let the fish fillets marinated in the refrigerator for about 15 minutes.
- Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
- Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
- Bring the mixture to a boil before adding the fish fillets back to the skillet.
- Braise the fish in the sauce for about 4 to 5 minutes.
- Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.
- Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.