Page 61 - BACGG CNY Flipbook V2 03032021

Red-Cooked Red Snapper Stuffed This recipe page 2 of 2

To Cook:

Set a 12 inch wok or 12 inch skillet over high heat for 30 seconds. Put in 3 T oil,
swirl about in pan and heat for another 30 seconds, turn down heat to moderate
if oil begins to smoke. Add garlic, place fish in pan and let it brown for 5 minutes,
regulating the heat under the pan to prevent the fish from burning. Then turn fish
over gently with a spatula or 2 large spoons and brown the other side.

Now pour in the wine, chicken stock, soy sauce and sugar, scatter the scallions
and ginger on top of fish and cover the pan. Reduce the heart to moderate and
cook undisturbed for 15 minutes, adjusting the heat to keep the stock simmering.
Baste the fish with the braising liquid, re-cover the pan an simmer for 15 minutes
longer.

To Serve:

Gently transfer the fish from pan to a large heated platter. With a cleaver or
heavy knife, cut the top layer into 1-1/2 inch crosswise slices but don’t cut
through the backbone. Remove and discard the ginger and garlic, then pour the
braising sauce over the fish.

Serve at once:

When the top slices have been served, carefully remove the backbone and little
center bones attached to it. Then slice and serve the bottom layer of fish.

As main course, this will serve 4. As part of a Chinese dinner, it will serve 8 to 10.

Recipe shared by Leona Lau Year of Ox Feb 12, 202