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Full Online Book HomeLearning KitchenAsian - Seafood - Oriental Snapper
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Asian - Seafood -  Oriental Snapper Post by :getvia Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2301

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Asian - Seafood - Oriental Snapper

1 red snapper, 2 lb (cleaned, scaled, etc)

Marinade: (1/2 hour or so)
1/4 t salt
1 T minced fresh ginger
2 t dry sherry
2 T flour

Seasonings:
2 scallions, chopped (white and green parts)
2 t minced fresh ginger
1 T minced garlic
1 T minced, soaked dried tangerine peel (see notes)

Sauce:
2 T light soy sauce (see notes)
1 T dark soy sauce (see notes)
2 1/2 T dry sherry
1/2 t sugar
2 T chicken stock or water
4 T vegetable oil


Dredge marinated fish in flour. Pan fry golden brown in oil, about 12 min per side, on medium low. Remove to a platter & keep warm.

Reheat oil left in wok; stir fry seasonings to slightly brown. Stir in sauce to boil. Spoon sauce over fish.
Notes: Chinese orange (or tangerine) peel is available dried in plastic bags in Asian markets. It needs to be reconstituted in hot water for 15 - 20 minutes before using. (It keeps for a very long time in the bag as long as it's dry).

Light (not lite) - also called thin -and dark Chinese soy sauces are quite different from each other. The dark is thicker and darker and has a fuller body. Light, ironically, is saltier. Kikkoman regular soy is roughly half way in between the two and can be used as a substitute for the combination of light and dark.
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