Ingredients
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2 (8 ounce) red snapper fillets (or whole red snapper)
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1 tablespoon soy sauce
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1 tablespoon dry white wine
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3 tablespoons vegetable oil
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2 garlic cloves, minced
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3 stalks green onions, finely chopped
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1 teaspoon fresh ginger, finely chopped
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2 tablespoons chili bean sauce
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1 tablespoon tomato paste
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2 teaspoons sugar
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1 tablespoon white vinegar
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1/2 cup water
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1 tablespoon cornstarch
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1/2 teaspoon sesame oil
Instructions
- Rub the fish with soy sauce and dry wine mixture.
- Let the fish fillets marinated in the refrigerator for about 15 minutes.
- Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
- Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
- Bring the mixture to a boil before adding the fish fillets back to the skillet.
- Braise the fish in the sauce for about 4 to 5 minutes.
- Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.
- Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.