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Ingredients
- 1 piece fresh ginger - (2" long) peeled
- 1 x snapper - (abt 2 lbs) scaled, trimmed, gutted, and gills removed
- 2 Tbsp. vegetable oil
- 4 x scallions, white and green parts sliced 1" strips
- 1/4 tsp crushed red pepper flakes
- 2 Tbsp. soy sauce
- 1 1/2 c. chicken broth
- 1 tsp cornstarch dissolved in
- 1 Tbsp. water
Directions
- Slice the ginger into paper thin rounds. Slice the rounds into narrow strips. Rinse and dry the fish. Make 3 slices, 3 inches long on each side in the skin of the fish.
- In a large heavy-bottomed skillet or possibly wok, heat the oil. Add in the ginger, scallions, and red pepper flakes and stir-fry for 1 minute.
- Place the fish in the pan along with the soy sauce and chicken broth. Bring the broth to a simmer, baste the fish, and cover. After 8 min, slip a large spatula under the fish and turn, baste, and braise it for 5 to 7 min more, or possibly till fish is cooked but still moist.
- Carefully transfer the fish with a large spatula to a lipped platter, cover and keep in a hot place. Combine the dissolved cornstarch with the braising liquid and cook over high heat for 1 minute, just till the sauce starts to thicken. Pour the sauce over the fish and serve.
- This recipe yields 4 servings as part of a banquet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 68 | 51% |
| Total Fat 7.65g | 10% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 20mg | 7% |
| Sodium 629mg | 26% |
| Potassium 358mg | 10% |
| Total Carbs 2.73g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.49g | 0% |
| Protein 12.84g | 21% |
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