Crisp Red Snapper And Sweet Winter Stir Fry Vegetables Recipes

CRISPY RED SNAPPER "CHINESE STYLE"

Steps:

• Make the sauce: Put the soy sauce, fish sauce, plum wine, sugar, garlic, jalapeno, ginger, lemongrass, and water in a bowl and stir together; set aside.
• While you make the vegetables, pour enough oil to submerge the snapper into a wide, deep, heavy-bottomed pot. You will need at least a quart, depending on the width of the pot and the thickness of the fish. Heat the pot over medium-high heat to 370 degrees F.
• Make the vegetables: Heat 2 tablespoons canola oil in a skillet over medium-high heat. Add the sliced ginger and sausage and cook until the sausage begins to give off its fat, about 5 minutes. Add the mushrooms and cook until they begin to give off their liquid, adding more oil if necessary. Add the tomatoes, scallions, carrot, leek, and chile, and cook until just soft, about 2 to 3 minutes. Remove the pan from the heat, cover, and keep the vegetables warm.
• Fry the fish: Score the snapper 4 times from top to belly, starting about 3 inches behind the head and making the last slash about 2 inches from the tail; take care not to cut into the flesh. When the oil is almost hot enough, dredge the snapper in the flour, shaking off any excess. Skewer the fish from head to tail with a metal skewer, curving the fish as needed. Slowly carefully add the fish to the pot and fry until cooked through and moist at the bone on the head end, approximately 10 to 15 minutes.
• To serve: Spread some sauce onto a fish platter and place the fish on top; spoon the vegetables over the fish. Present at the table, cutting individual portions there, and garnishing with pea sprouts. Serve the extra sauce on the side.

CRISP RED SNAPPER AND SWEET WINTER STIR-FRY VEGETABLES

Steps:

• Cut off the ends of the beets and stand them upright on a cutting board. Peel each beet in strips, cutting it from top to bottom and turning the beet as you trim. Then slice the beets 1/2 inch thick and place the slices in a pot. Cover them with water, bring the water to a boil, and add salt. Cook the beets for 5 minutes, drain them, run them under cold water and pat them dry. Slice them into 1/2-inch-thick sticks.
• While the beets cook, score the skin of the fish fillets by making a few shallow parallel cuts. The skin will get crispy and delicious, and scoring it will keep it from curling. Season the snapper by sprinkling some salt and pepper and the coriander evenly over the flesh side of the fillets. Pour out the cornstarch in a shallow dish. Dust the fish on both sides with cornstarch. Discard the excess.
• Cover the bottom of one large nonstick skillet with a 1/8-inch layer of oil. Turn the heat on high. Add 2 tablespoons of oil to a second skillet and heat it to high as well.
• When the oil ripples in the first skillet, add the fish fillets and cook them for 3 to 4 minutes on each side, until they are crisp and firm.
• To the second hot skillet, while the snapper cooks, add the zucchini and stir-fry for 3 to 4 minutes, then add the beets, scallions, ginger, garlic, and red pepper flakes and cook them for a minute or two more. Add the duck sauce to the pan and heat through, glazing the veggies. Add the lime juice to the skillet and remove the skillet from the heat. Serve the fish over the veggies and pass the lime wedges at the table.