Red cooked fish (Chinese)

“Red cooked” is a generic term for something – fish, meat, etc. – cooked in soy sauce. This is based on a Szechuan recipe and is good with many kinds of fish. We like to use mahi-mahi.

4 individual serving sized fish fillets at least 1/2 inch thick
1-1/2 inch piece fresh ginger
4 cloves garlic
6 scallions
1/4 c soy sauce
2 tsp hot pepper paste
1/2 TB sugar
1/2 TB rice vinegar
2 TB soy sauce
1 TB Chinese cooking wine or dry sherry

Peel the ginger and cut half of it into thin slivers, about the thickness of a matchstick. Cut the scallions, the white and some of the green, in half lengthwise and then into 1 inch pieces. Mix ginger slivers and scallions with 1/4 c soy and pour over fish in a shallow bowl. Refrigerate for at least 1 hour. Just before cooking, scrape the marinade off the fish and pat fish dry with paper towels – reserve the marinade.

Finely mince the remaining ginger and the garlic into pieces about the size of raw rice grains.

Heat a couple of TB oil in your wok or a saute pan. Add the fish and cook on both sides for a few minutes until the fish is cooked thru. Remove to a plate.

To the oil remaining in the pan (add a little more if needed) add the minced ginger and garlic and the hot pepper paste and stir fry for about 30 sec. Add the reserved marinade and all other ingredients and stir for another 30 sec. Return the fish to the pan and coat with the sauce, letting it cook for another minute or 2.

Explore posts in the same categories: Ethnic, Seafood

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