Red Snapper With Garlic Ginger Sauce (Recipe)

Ingredients

180ml (6fl oz) vegetable oil

2 whole red snappers, cleaned, scaled and patted dry on paper towels

2 tbs peanut oil

1/2 tbsp minced garlic

1/2 tsp peeled and minced fresh ginger

1 tbsp soy sauce

1 tsp sesame oil

Chopped coriander for garnish

Steps

1.  In a large non-stick saute pan over medium heat, add the vegetable oil to a dept of 6mm (1/4in).  When the oil is hot, gently place the fish in the pan.  (Be cautious of spitting oil.)  Cook uncovered and undisturbed for about 8 minutes.  Make sure you watch the temperature during the cooking process.  The oil should be at a consistent heavy simmer.  Monitor the temperature to ensure the oi does not get too hot and bubble over.  Using tongs and a spatula, carefully turn the fish over and cook for about 7-8 minutes.

2.  While the fish is cooking, heat a medium-size saute pan over medium heat.  Add the peanut oil to the pan.  Add the garlic and ginger, and cook until it just starts to turn golden.  (Overcooked garlic will leave a bitter taste.)  Add the soy sauce and the sesame oi; set aside and keep warm.

3.  When the fish are ready, remove them carefully from the oil and drain on paper towels.  Serve the fish on a platter.  Drizzle the sauce over the fish, and garnish with the chopped coriander.

From : Low-Carbo Cooking