Braised Whole Fish with Ginger
- Active Time 15m
- Total Time 30m
Makes 4 servings as part of a banquet
- 1 2-inch piece fresh ginger, peeled
- 1 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
Slice the ginger into paper-thin rounds. Slice the rounds into narrow strips. Rinse and dry the fish. Make 3 parallel slits, 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.
nutrition information per serving
329 calories; 10g total fat; 84mg cholesterol; 673mg sodium; 7g carbohydrates; 2g fiber; 50g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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