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Oriental Style Red Snapper Stir Fry

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  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)
  Sugar 1 Teaspoon
  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.

Recipe Summary

Main Dish

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Oriental Style Red Snapper Stir Fry Recipe