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Receta Braised Whole Fish With Ginger
by Global Cookbook

Braised Whole Fish With Ginger
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings as part of a banquet.