Thai Snapper in Ginger Sauce Recipe
Ingredients:
- 1 red snapper or lake trout (about 2 pounds), drawn
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- Oil for deep-fat frying
- 6 dried Chinese black mushrooms, soaked
- 1/2 cup packed brown sugar
- 1/4 cup rice vinegar
- 1/4 cup water
- 1/2 cup shredded Japanese pickled ginger
- 1 tablespoon dark soy sauce
- 1/2 teaspoon cornstarch
- 1 fresh red chili seeded and finely chopped
- 1 green onion, finely chopped
- Fresh coriander or cilantro leaves
How to cook Thai Snapper in Ginger Sauce:
- Rinse fish; pat dry with paper towels. With a sharp knife, make criss-cross slashes on both sides of fish.
- In a bowl combine flour and 1/2 cup cornstarch. Add enough cold water to make a thin batter.
- Dip fish in batter and fry in hot oil (375°F / 190°C) till fish flakes easily with a fork, turning once. Remove fish to a large serving platter. Keep warm.
- For sauce, drain and squeeze mushrooms. Remove stems and cut caps into thin strips. In small saucepan combine water, vinegar, mushrooms, brown sugar, ginger, soy sauce, and 1/2 teaspoon cornstarch. Simmer for 4 minutes, stirring occasionally.
- Pour the ginger sauce over the fried fish and garnish with the red chili, green onions, and fresh coriander.
Note:
The Thai Snapper in Ginger Sauce recipe very easy to prepare and so good!
This recipe for Thai Snapper in Ginger Sauce serves/makes: 4 – 6
The Thai Snapper in Ginger Sauce recipe is adopted from The Homestyle Thai and Indonesian Cooking by Sri Owen 1988.Main Ingredient: Snapper
Preparation Method: Pan Fried/Sauteed
Cuisine: Thai