Here is an easy fish dish from Wei-Chuan Szechwan Style cookbook that will appease garlic lovers (like us!). The original recipe calls for catfish but any white flaky fish can be used. Henry’s had Red Snapper fillets on sale this week so I picked up 2 fillets, about a total of 1.5 lbs. The fillets were skinless. I had to remove some spines from the fillets. Remove any spines. Tweezers come in real handy here.
1 1/2 lb Red Snapper
6 garlic cloves, minced
1 scallion or Spring onion, green part julienned, white part sliced diagonally
1/2 Tablespoon cooking wine
1 teaspoon minced ginger
1 cup water
2 Tablespoon soy sauce
2 Tablespoon black vinegar
2 teaspoon sugar
1/4 teaspoon ground black pepper
3 Tablespoon cooking oil
1/2 Tablespoon water combined with 1 teaspoon cornstarch
1 Tablespoon sesame oil
Rinse the fish and pat dry with paper towels. I cut each fillet in half so they would fit in the wok. It also made it easier to handle the fish.
Heat the wok. Add oil to wok. Stir in garlic and ginger and stir fry for 30 seconds. Add white parts of scallion and fish and stir fry for 1 minute. Turn the fillets over after one minute. Add wine, water, soy sauce, black vinegar, sugar and black pepper. Cover and simmer on low for 10 minutes.
Add cornstarch slurry and stir to combine. Pour sesame seed oil over the fish and sprinkle the green part of the scallions. Serve hot.
Here’s a shot of the fillets. The sauce was delicious over rice. Heck, I could eat a whole bowl of just rice in broth!