Yield: 4 Servings
|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|
|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