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Food
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Auntie Wu's Braised Red Snapper With Garlic and Ginger

1 whole red snapper, about 2 pounds, cleaned
1 teaspoon coarse or kosher salt
Freshly ground pepper
1/2 cup corn oil
1/2 cup finely chopped onion
1/4 cup minced scallion
4 garlic cloves, minced
2 tablespoons peeled, grated ginger root
2 jalapeno peppers, seeded and chopped
1/4 cup gin
2 tablespoons white wine vinegar
1 teaspoon sugar
1/2 teaspoon freshly ground white pepper
1 cup fish or chicken stock (we used chicken)

Wash the fish well and pat dry. Score the fish 3 or 4 times on each side, cutting 1/4 inch into the flesh. Sprinkle with the salt and pepper.

Heat the oil in a large skillet until very hot. Place the fish in the skillet, cover and brown over high heat for about 3 minutes, or until well browned; turn and brown on the second side for 3 minutes more. Remove all but 1 tablespoon of the oil; discard.

Add the onion, scallion, garlic, ginger root, and jalapeno peppers. Cook for 2 minutes more, or until the onion is lightly browned.

Pour in the gin, soy sauce, vinegar, sugar and white pepper. Cover and reduce the heat to low and cook the fish for 2 minutes, turning once, to coat with the sauce. Add the stock, cover again and cook over low heat for 5 minutes. Turn the fish, cover and cook for 2 minutes more or until the flesh is tender. If the fish can easily be separated from the bone it is cooked through. Carefully remove the fish to a platter. Serve immediately.

Note: If you prefer to use fillets, substitute 4 red snapper fillets, each approximately 7 ounces. Do not score the flesh. You may also use sea bass, striped bass or porgy. Sprinkle with salt and pepper and brown the fillets in hot oil, skin side down, until golden, about 2 to 3 minutes. Add the onion, scallion, garlic, ginger root and jalapenos and cook for 1 minute. Turn the fillet skin side up, then add the gin, soy sauce, vinegar, sugar and white pepper and cook for about 3 minutes. Add the stock; cover the fish and cook for about 10 minutes. Insert the tip of a small knife into the thickest part of the fish to make sure it is completely cooked. Serve immediately with rice.

Serves 4.


"Susanna Foo Chinese Cuisine"

Thursday, January 01, 1998



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