CRISPY RED SNAPPER "CHINESE STYLE"
Steps:
- Make the sauce: Put the soy sauce, fish sauce, plum wine, sugar, garlic, jalapeno, ginger, lemongrass, and water in a bowl and stir together; set aside.
- While you make the vegetables, pour enough oil to submerge the snapper into a wide, deep, heavy-bottomed pot. You will need at least a quart, depending on the width of the pot and the thickness of the fish. Heat the pot over medium-high heat to 370 degrees F.
- Make the vegetables: Heat 2 tablespoons canola oil in a skillet over medium-high heat. Add the sliced ginger and sausage and cook until the sausage begins to give off its fat, about 5 minutes. Add the mushrooms and cook until they begin to give off their liquid, adding more oil if necessary. Add the tomatoes, scallions, carrot, leek, and chile, and cook until just soft, about 2 to 3 minutes. Remove the pan from the heat, cover, and keep the vegetables warm.
- Fry the fish: Score the snapper 4 times from top to belly, starting about 3 inches behind the head and making the last slash about 2 inches from the tail; take care not to cut into the flesh. When the oil is almost hot enough, dredge the snapper in the flour, shaking off any excess. Skewer the fish from head to tail with a metal skewer, curving the fish as needed. Slowly carefully add the fish to the pot and fry until cooked through and moist at the bone on the head end, approximately 10 to 15 minutes.
- To serve: Spread some sauce onto a fish platter and place the fish on top; spoon the vegetables over the fish. Present at the table, cutting individual portions there, and garnishing with pea sprouts. Serve the extra sauce on the side.
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Md Mishuk
[email protected]This recipe was a disaster! The fish was mushy and the sauce was too salty. I won't be making this again.
progress Ezekiel
[email protected]The fish was a bit bland. I think I'll add more spices next time.
Mb Ahmad
[email protected]I followed the recipe exactly and the fish turned out dry and overcooked. I'm not sure what went wrong.
eman omar omar
[email protected]This recipe is a keeper! The fish is perfectly cooked and the sauce is delicious. I highly recommend it.
velly log
[email protected]I've made this recipe several times now and it's always a hit with my family. The fish is always tender and flaky, and the sauce is delicious.
Md jony Prodhan
[email protected]This is one of my favorite recipes! The fish is always crispy and delicious, and the sauce is flavorful and tangy. I highly recommend it.
Lami olika
[email protected]This recipe was easy to follow and the fish turned out great! I will definitely be making this again.
uzzal mahmud
[email protected]I thought this recipe was just okay. The fish was a bit dry and the sauce was a bit too sweet for my taste.
Jabir Hussain Burdi
[email protected]Meh.
Md Walid
[email protected]This recipe was a disaster! The fish was mushy and the sauce was too salty. I won't be making this again.
Azad Hossain
[email protected]The fish was a bit bland. I think I'll add more spices next time.
Danish Jee
[email protected]I followed the recipe exactly and the fish turned out dry and overcooked. I'm not sure what went wrong.
Chukwuemeka Nnamdi
[email protected]This recipe is a keeper! The fish was perfectly cooked and the sauce was delicious. I highly recommend it.
Anuth Nuwan
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The fish is always crispy and flaky, and the sauce is flavorful and tangy.
DENIS KAYONGO
[email protected]The fish was amazing! The crispy skin and tender flesh were perfect. I will definitely be making this again.
Madison Schreuder
[email protected]This recipe was easy to follow and the fish turned out crispy and delicious! I served it with steamed rice and vegetables, and it was a hit with my family.