Page 60 - BACGG CNY Flipbook V2 03032021

Red-Cooked Snapper Stuffed This recipe page 1 of 2
Stuffing:
1/2 pound boneless lean pork, finely ground
1 Tb soy sauce
1/2 tsp cornstarch
1/2 tsp sugar
1/2 tsp salt
1/2 tsp finely chopped, peeled fresh ginger root

The Fish:
2 lb red snapper, cleaned, but with head and tail left on (substitute sea bass/any
firm white fish)
1 tsp salt
2 Tb flour
3 Tb peanut oil or flavorless vegetable oil
1/4 cup Chinese rice wine or pale dry sherry
1 cup chicken stock, fresh or canned
5 Tb soy sauce
1 tsp sugar
2 scallions, including green tops, cut into 2-inch lengths
4 slices peeled fresh ginger root, 1 inch in diameter and 1/8 inch thick
1 garlic clove, peeled and crushed with side of blade of cleaver or heavy knife

Prepare Ahead:

1. For the stuffing, combine in a bowl the ground pork, soy sauce,
cornstarch, sugar, salt and ginger. With large spoon or your hands (I like
working with my hands), mix everything together thoroughly.
2. Wash red snapper well under cold running water, pat dry inside and out
with paper towels. Place fish flat on chopping board and with a cleaver or
sharp heavy knife, score the skin by making one row of diagonal cuts
about 1 inch apart and 1/4 - 1/2 inch deep across its length from head to
tail. Then turn over and score the other side. Sprinkle the fish inside and
out with the salt.
3. Spread flour onto a sheet of wax paper and roll the fish to cover both
sides. Then lift the fish by its tail to shake off any excess flour.
4. Spoon the stuffing into the cavity of fish and press the flaps firmly together
to enclose the stuffing. Not necessary to sew or skewer the opening.
5. Have everything ready within easy reach