| 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 <jcs@mindspring.com>
on Sep 09, 1997
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”