Thai-style snapper

Yield: 4 Servings

Measure Ingredient
1 pounds Red snapper/ or4 fillets
6 \N Green onions; sliced diagonally
4 \N Cloves garlic; pressed or crushed
1 tablespoon Fresh ginger; grated
2 tablespoons Low-soduim soy sauce
1 teaspoon Sugar OR
1 tablespoon Rice wine
1 tablespoon Lemon juice
½ teaspoon Fish sauce
¼ \N Jalepeno; chopped fine
½ teaspoon Black pepper
3 tablespoons Water
2 \N RBS cilantro; chopped

I found this recipe in our local Jewish Times and fixed it for dinner tonight. My husband loved it . The recipe calls for Fish Sauce. The bottle I have is not Kosher but the main ingredient is anchovies. A touch of anchovy paste or even 1 chopped anchovy would be a good substitute. I don't think the recipe would suffer if totally left out! Spray non-stick pan with vegetable spray. Saute fish fillets until cooked and browned about 3 minutes each side. Remove fish from pan and keep warm.

Add green onions and 1 TBS water to the pan and simmer until soft. Add garlic, ginger and 2 TBS water and cook for 2 more minutes.

Add soy sauce, sugar or rice wine , lemon juice, fish sauce and chili (and pepper) and simmer for 1 minute. Spoon sauce over fish and serve.

Recipe by: Phyllis Steinberg

Posted to JEWISH-FOOD digest V97 #246 by Judith Sobel <jcs@...> on Sep 09, 1997

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