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Pan-Fried Red Snapper with Salted Black Beans and Chilies |
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Serves: 4 Print this Recipe1 1/2 pounds red snapper fillets or walleye or sea bass fillets 1 teaspoon salt 1 teaspoon finely chopped ginger root 1/4 teaspoon white peppers 1 teaspoon cornstarch 2 tablespoons salted black beans 4 green onions (with tops) 2 hot green chilies 1 tablespoon cornstarch 1 tablespoon water 1 teaspoon sugar 3 tablespoons vegetable oil 2 tablespoons vegetable oil 2 teaspoons finely chopped garlic 1 cup chicken broth (see Soups: Chicken Broth) 1 teaspoon dry white wine 1 teaspoon roasted sesame oil Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Pat fish dry with paper towels. Mix salt, gingerroot, white pepper and 1 teaspoon cornstarch. Coat both sides of fish with gingerroot mixture. Cover and refrigerate 30 minutes. Place beans in bowl; cover with warm water. Stir beans about 2 minutes to remove excess salt. Remove beans from water; drain well. Cut 3 green onions diagonally into 1-inch pieces. Cut remaining green onion into thin slices. Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 tablespoon cornstarch, the water and sugar. Heat wok until very hot; reduce heat to medium. Add 3 tablespoons vegetable oil; tilt wok to coat side. Add fish; fry until golden brown, turning once. Reduce heat to low. Cover and cook 10 miutes, turning after 3 minutes. Remove fish from wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add beans, green onion pieces, chilies and garlic; stir-fry 1 minute. Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Add fish, wine and sesame oil; turn fish to coat both sides. Cook 2 minutes or until fish is hot. Sprinkle with sliced green onion. 4 servings From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Pan-Fried Red Snapper with Salted Black Beans and Chilies is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Sea Bass with Green Beans Steamed Sea Bass Stir-Fried Walleye with Celery Cabbage Glazed Walleye Pan-Fried Red Snapper with Salted Black Beans and Chilies Shrimp with Garlic Sauce Fried Shrimp with Red Sauce Kung Pao Shrimp Shrimp with Lobster Sauce Emperor's Shrimp Stir-Fried Shrimp with Vegetables Shrimp Almond Ding Scallops with Pea Pods Shrimp Tofu Cake Stir-Fried Broccoli with Crabmeat Clams with Salted Black Beans and Chilies Clams with White Radishes Stir-Fried Crabmeat with Celery Cabbage Velvet Crabmeat Roasted Peanuts |
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