Sunday, February 17, 2008

Sweet and Sour Whole Snapper

Sweet and Sour Whole Snapper
(adapted from Johnny Kan's Eight Immortal Flavors)

Have prepared:

  • 1 cleaned, fresh snapper (2.5 pounds)
With a sharp knife, make a few incisions on both sides of the fish, 1/4 in. deep so sauce can penetrate. Season with salt and pepper.

In a preheated wok or skillet, place:
  • 1/2 cup vegetable oil
  • a few slices of ginger
Bring oil to boiling point and add:
  • Seasoned whole snapper
Brown both sides (about 15 minutes), drain and set aside.
Wait for the oil to heat up, then fry the fish again.
In a large bowl, mix:
  • 1/2 cup sugar
  • 1/2 cup vinegar
  • 1/3 cup pineapple juice
  • 1/4 cup catsup
  • 1 teasepoon Maggi seasoning
  • 4 drops hot sauce
In a preheated wok or skillet, stir-fry:
  • 1 large pepper, sliced
  • 1/2 cup onion, sliced
Transfer vegetables to a hot platter. Place fish on top.
Transfer sauce to the wok. Stir gently at high heat and bring to a boil.
Add gradually:
  • cornstarch
Continue cooking at medium-high heat, stirring mixture until sauce has thickened. Pour mixture over fish and serve immediately with steamed rice. Serves 3 or 4.

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