Ingredients
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2
-
1
-
1
-
3
-
2
-
3
-
1
-
2
-
1
-
2
-
-
-
-
-
Directions
Whole Red Snapper in Szechuan Hot Sauce, My Mom would prepare this dish using the whole fish. I prefer fillets. Adjust the amount of hot bean sauce to fit your guest taste., This sauce was very tasty. My bean sauce was oriental black bean garlic sauce. Did add a little more sugar than called for (to taste) as the vinegar was quite strong. I think overall though, will use a different fish type next time. Snapper tends to be very fishy in flavor, which I thought would be cut by the sauce, but it wasn’t. Will use recipe again with sole, tillapia or mahi-mahi next time., Brilliant. Did not use the chilli bean and roasted the whole snapper in the oven for 30 mins. We then added the sauce with fish for 5 min more mins in the oven and it turned out wonderfully.
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Steps
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1
Done
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Rub the Fish With Soy Sauce and Dry Wine Mixture. |
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2
Done
|
Let the Fish Fillets Marinated in the Refrigerator For About 15 Minutes. |
|
3
Done
|
Heat Oil in a Large Skillet, Saute the Fish Fillets For About 3 Minutes on Each Side. |
|
4
Done
|
Remove the Fillets, Add Garlic, Green Onion, Ginger, Chili Bean Sauce, Tomato Paste, Sugar, Vinegar and Water. |
|
5
Done
|
Bring the Mixture to a Boil Before Adding the Fish Fillets Back to the Skillet. |
|
6
Done
|
Braise the Fish in the Sauce For About 4 to 5 Minutes. |
|
7
Done
|
Mix the Cornstarch With 2 Tsp of Water, Stir in the Sauce and Cook For Another Minute. |
|
8
Done
|
Sprinkle With Sesame Oil (optional) and Serve Immediately With Steamed Rice and Your Favorite Steamed Vegetables. |
