Whole Red Snapper in Szechuan Hot Sauce

Name: Whole Red Snapper in Szechuan Hot Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 serving(s)
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)

(6)

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.

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READY IN: 35mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

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

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.

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