Ingredients for Whole Red Snapper In Szechuan Hot Sauce
- Red Snapper Fillets
- 1 tbsp soy sauce
- Dry White Wine
- Vegetable Oil
- Garlic Cloves
- Green Onions
- Fresh Ginger
- 2 tbsp chili bean sauce (adjust to taste)
- 1 tbsp tomato paste
- 1 tsp sugar
- White Vinegar
- ½ cup water
- 1 tbsp cornstarch
- 1 tsp sesame oil
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How to Make Whole Red Snapper In Szechuan Hot Sauce
- In a small bowl, whisk together 1 tbsp soy sauce and 1 tbsp dry sherry. Rub this mixture evenly over the red snapper fillets.
- Marinate the fillets in the refrigerator for 15 minutes.
- Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the red snapper fillets and sear for 3 minutes per side, until lightly browned.
- Remove the fillets from the skillet and set aside. Add 2 cloves minced garlic, 2 stalks chopped green onion, 1 tbsp minced ginger, 2 tbsp chili bean sauce (adjust to taste), 1 tbsp tomato paste, 1 tsp sugar, 1 tbsp rice vinegar, and ½ cup water to the skillet.
- Bring the sauce to a boil, then reduce heat to a simmer.
- Return the red snapper fillets to the skillet. Braise gently in the sauce for 4-5 minutes, or until the fish is cooked through and flakes easily with a fork.
- In a small bowl, whisk together 1 tbsp cornstarch and 2 tsp water until smooth. Stir into the simmering sauce and cook for 1 minute, or until the sauce has thickened slightly.
- Drizzle with 1 tsp sesame oil and serve immediately over steamed rice with your favorite steamed vegetables.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
24g
Fat
17g
Carbs
4g
