Red Snapper Chinese French Fusion Recipes

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CRISPY RED SNAPPER "CHINESE STYLE"



Crispy Red Snapper

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 22

1/2 cup soy sauce
1/4 cup fish sauce
1/2 cup plum wine
1 tablespoon sugar
2 garlic cloves, minced
2 jalapeno peppers, seeded and minced
2 tablespoons minced fresh ginger
2 tablespoons crushed and minced lemongrass
1 cup water
2 tablespoons canola oil
2 tablespoons matchstick-thin slices fresh ginger
2 Chinese sausages, 1 to 2 ounces each, sliced into thin rounds (available from Chinese markets; dry chorizo can be substituted)
10 shiitake mushrooms, stems removed, caps thinly sliced
3 plum tomatoes, seeded and finely diced
2 scallions, white part only, sliced into thin rings
1 carrot, peeled and julienned
1 leek, white and light green parts, well washed and julienned
1 slice Thai bird chile (available in Chinese markets; other chili pepper can be substituted)
Vegetable oil, for frying, at least 1 quart
1 whole red snapper, 4 pounds, scaled and gutted (or substitute two (2-pound) snappers and shorten the cooking time)
1/2 cup instant flour (recommended: Wondra)
Fresh pea shoots, for garnish

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.

RED SNAPPER FRANçAISE WITH BUTTER AND LEMON SAUCE



Red Snapper Française with Butter and Lemon Sauce image

What makes Française ("in the French style") different from other sautéed dishes is the eggs. Anything cooked à la Française is dredged in flour first, then dipped in beaten eggs before you sauté it. Most similarly prepared dishes are dredged in flour only. The eggs add a lot of flavor and texture-but also fat. I tried using a low-fat egg substitute, and it worked like a charm. Matter of fact, enough calories were shaved off that I was able to put some butter back in and still keep it under 240 calories per serving. Now that's what I'm talking about!

Yield serves 4

Number Of Ingredients 9

4 skinless red snapper fillets (4 ounces each)
Salt and freshly ground black pepper
1/2 cup plus 2 tablespoons whole-wheat flour
1 cup egg substitute
Nonstick cooking spray
2 tablespoons unsalted butter
1/3 cup fresh lemon juice
2/3 cup low-fat, low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Season the fish with salt and pepper. Put the 1/2 cup flour in a shallow dish. Put the egg substitute in another shallow dish. Dredge the fillets in the flour, shaking off any excess. Then coat the fillets in the egg substitute and let them sit in the substitute until ready to add to the pan.
  • Heat 2 large nonstick sauté pans over medium heat. When the pans are hot, spray them with cooking spray and add 2 fillets to each pan. Cook until the fillets are golden brown and just cooked through, about 2 minutes per side. Transfer the fish to a serving platter, and tent it with foil to keep them warm.
  • In one of the sauté pans, melt the butter over high heat. Whisk the remaining 2 tablespoons flour into the butter. Add the lemon juice and chicken broth, and bring the sauce to a boil. Reduce the heat to low and simmer, whisking constantly, until the sauce thickens, about 2 minutes.
  • Stir in the parsley, and season the sauce with salt and pepper to taste, if desired. Spoon the sauce over the fish, and serve.
  • Fat: 36g (before), 8.6g (after)
  • Calories: 611 (before), 232 (after)
  • Protein: 29g
  • Carbohydrates: 11g
  • Cholesterol: 57mg
  • Fiber: 2g
  • Sodium: 396mg

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