| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Fish | 4 | Servings |
INGREDIENTS
| 1 | lb | Red snapper/ or4 fillets |
| 6 | Green onions; sliced diagonally | |
| 4 | Cloves garlic; pressed or crushed | |
| 1 | tb | Fresh ginger; grated |
| 2 | tb | Low-soduim soy sauce |
| 1 | ts | Sugar OR |
| 1 | tb | Rice wine |
| 1 | tb | Lemon juice |
| 1/2 | ts | Fish sauce |
| 1/4 | Jalepeno; chopped fine | |
| 1/2 | ts | Black pepper |
| 3 | tb | Water |
| 2 | RBS cilantro; chopped |
INSTRUCTIONS
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 <[email protected]> on Sep 09, 1997
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