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