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Braised Whole Fish with Ginger

Source: Gatherings & Celebrations
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Active Time:  15 Minutes
Total Time:  30 Minutes
  Makes 4 servings as part of a banquet
RECIPE INGREDIENTS
One (2-inch) piece fresh ginger, peeled
One (2 pound) snapper, scaled, trimmed, gutted, and gills removed
2 tablespoons vegetable oil
4 scallions, white and green parts, sliced into 1-inch strips
1/4 teaspoon crushed red pepper flakes
2 tablespoons soy sauce
1 1/2 cups chicken broth
1 teaspoon cornstarch dissolved in 1 tablespoon water
Braised Whole Fish with Ginger Recipe at Cooking.com
DIRECTIONS
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.


In a large heavy-bottomed skillet or wok, heat the oil. Add the ginger, scallions, and red pepper flakes and stir-fry for 1 minute.


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 minutes, slip a large spatula under the fish and turn, baste, and braise it for 5 to 7 minutes more, or until fish is cooked but still moist.


Carefully transfer the fish with a large spatula to a lipped platter, cover and keep in a warm place. Combine the dissolved cornstarch with the braising liquid and cook over high heat for 1 minute, just until the sauce starts to thicken. Pour the sauce over the fish and serve.


Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 4 servings as part of a banquet
Calories: 329
Fat. Total: 10g
Fiber: 2g
Carbohydrates, Total: 7g
Sodium: 673mg
% Cal. from Fat: 27%
Cholesterol: 84mg
Protein: 50g
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