| 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 | T | Fresh ginger, grated |
| 2 | T | Low-soduim soy sauce |
| 1 | t | Sugar OR |
| 1 | T | Rice wine |
| 1 | T | Lemon juice |
| 1/2 | t | Fish sauce |
| 1/4 | Jalepeno, chopped fine | |
| 1/2 | t | Black pepper |
| 3 | T | 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 <jcs@mindspring.com> on Sep 09, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 151.2mg
Potassium: 403.8mg
Carbohydrates: 13.1g
Fiber: 2.5g
Sugar: 1.4g
Protein: 2.2g