Oriental Style Red Snapper Stir Fry
|Minced ginger||1 Tablespoon|
|Reduced sodium soy sauce||30 Milliliter (2 Tbsp)|
|Unsweetened pineapple juice||30 Milliliter (2 Tbsp)|
|Garlic||2 Clove (10 gm), minced (Or Pressed)|
|Sesame oil||1 Teaspoon (Oriental)|
|Crushed red pepper flakes||1 Dash|
|Red snapper fillet||1 Pound, cut into 1 inch or 2-3 centimeters pieces (455G, About 1/2 Inch Or 1 Cm Thick)|
|Pineapple||3 Pound (1 Medium Sized Or 1.3-1.6 Kilograms)|
|Vegetable oil||1 Teaspoon|
|Snow peas||115 Gram, ends and strings removed (1 1/2 Cup Or 1 Package)|
|Cornstarch||1 Tablespoon (Blended With 15 Ml Water)|
|Thinly sliced green onion||50 Gram (1/2 Cup)|
1. In a large bowl, stir together ginger, soy sauce, pineapple juice, garlic, sugar, sesame oil, and red pepper flakes. Add fish and stir to coat. Set aside; stir occasionally.
2. Peel and core pineapple, then cut crosswise into thin slices. Arrange slices on a rimmed platter; cover and set aside.
3. Heat vegetable oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add fish mixture and stir-fry gently until fish is just opaque but still moist in thickest part; cut to test (2 to 3 minutes). Remove fish from pan with a slotted spoon; keep warm.
4. Add pea pods to pan and stir-fry for 30 seconds (15 seconds if using frozen pea pods). Stir cornstarch mixture well, then pour into pan. Cook, stirring constantly, until sauce boils and thickens slightly (1 to 2 minutes). Return fish to pan and add onions; mix gently but thoroughly, just until fish is hot and coated with sauce.