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Recipe Categories : | Vietnamese
| Seafood | Snapper
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Ingredients :
- 1 tbsp vegetable oil or peanut oil
- 2 cloves garlic, minced
- 1 medium tomato, peeled, seeded and diced
- 2 small chilies (red), minced
- 2 tbsp sugar
- 2 tbsp fish sauce (nuoc mam)
- 2 tbsp water
- 2 tbsp cilantro, chopped
- 2 tbsp scallions, chopped
- 1 red snapper, cleaned, scaled
Preparation and Cooking Instructions
- In a medium skillet over high heat, heat the oil until hot. Reduce
the heat to medium-high and add the garlic. Cook, stirring, for 30 seconds.
Add the tomato and chilies and cook for 1 minute. Add the sugar, fish
sauce and water. Simmer, stirring occasionally, until the sauce is thickened
(about 3 minutes). Remove the sauce from the heat and set aside.
- In a large skillet heat about ½" oil. Lay the snapper
in carefully and cook over moderately high heat, without moving, until
very brown and crusty (about 14 minutes). Turn the fish and cook the
other side (about 10 minutes) Drain the snapper on paper towels. To
server, put the fish on a platter, pour sauce over it, and using a large
fork lift the meat with the skin from the bones. Turn the fish over
and do the same. Serve with steamed rice.
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