Cucumber | 1 | |
Carrots | 2 | |
Ginger root piece | 1 Inch | |
Pickled gherkin | 1 | |
Onion | 1 , finely grated | |
Salt | To Taste | |
Sugar | 2 Tablespoon | |
Wine vinegar | 125 Milliliter (1 Cup) | |
Cooking oil | 2 Tablespoon | |
Cooking oil | 1 Teaspoon | |
Red snapper | 3 Pound (1 1/2 Kilogram) | |
Hoisin sauce | 1 Tablespoon | |
Cornstarch | 2 Teaspoon | |
Garlic | 2 Clove (10 gm) , crushed | |
Pepper | To Taste |
Slice the cucumber in half lengthwise, remove the soft pulp and seeds and cut into 2-inch-(5-cm-) long matchsticks.
Cut the carrots into matchsticks of the same size.
Slice the ginger and gherkin into even finer strips and put them all into a bowl with the grated onion.
Sprinkle with 1 teaspoon of salt and set aside for 10 minutes.
Drain off the liquid.
Mix the sugar, vinegar and 1/2 cup of water together and pour the mixture into the bowl.
Let the vegetables marinate for 30 minutes.
Bring 10 cups of water to a boil in a poaching kettle.
Add 2 tablespoons of salt and 2 tablespoons of oil.
Place the fish carefully in the kettle.
When the water comes back to a boil, cover and turn off the heat.
Cook the fish in this way in the water for 30 minutes.
Meanwhile, drain the vegetables, reserving the marinade.
In a small bowl combine the marinade and the hoisin sauce.
Mix the cornstarch with a tablespoon of cold water and stir it into the marinade mixture.
Heat the teaspoon of oil in a small saucepan.
Add the garlic and fry for 1 minute.
Add the marinade mixture and simmer, stirring, for 2 to 3 minutes.
Gently lift the fish onto a serving dish, sprinkle with salt and pepper, cover with the marinated vegetables and spoon the sauce over the top.
Serve immediately.
Serving size
Calories 474Calories from Fat 80
% Daily Value*
Total Fat 13 g20%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 556 mg23.17%
Total Carbohydrates 20 g6.7%
Dietary Fiber 1 g4%
Sugars 12 g
Protein 68 g136%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet