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Braised Whole Fish with Ginger
1 piece fresh ginger - (2" long) -- peeled
1 snapper - (abt 2 lbs) -- scaled, trimmed, gutted, and gills removed
2 tablespoons vegetable oil
4 scallions, white and green parts -- sliced 1" strips
1/4 teaspoon crushed red pepper flakes
2 tablespoons soy sauce
1 1/2 cups chicken broth
1 teaspoon cornstarch -- dissolved in
1 tablespoon water
Slice the ginger into paper thin rounds. Slice the rounds into narrow strips. Rinse and dry the fish. Make 3 slices, 3 inches long on each side in the skin of the fish.
In a large heavy-bottomed skillet or wok, heat the oil. Add the ginger, scallions, and red pepper flakes and stir-fry for 1 minute.
Place the fish in the pan along with the soy sauce and chicken broth. Bring the broth to a simmer, baste the fish, and cover. After 8 minutes, slip a large spatula under the fish and turn, baste, and braise it for 5 to 7 minutes more, or until fish is cooked but still moist.
Carefully transfer the fish with a large spatula to a lipped platter, cover and keep in a warm place. Combine the dissolved cornstarch with the braising liquid and cook over high heat for 1 minute, just until the sauce starts to thicken. Pour the sauce over the fish and serve.
This recipe yields 4 servings as part of a banquet.
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