See Also: Broiled Snapper with Fresh Ginger Sauce(recipes)
Devon crab and ginger dumplings with a lemon thyme and ginger sauce(recipes)
Orange-Ginger Broiled Cornish Hens(recipes)
Red Snapper with Lime-Ginger Butter(recipes)
Broiled Orange Roughy with Green Peppercorn Sauce(recipes)
Red Snapper in Chili-Tomato Sauce(recipes)
Deep fried snapper with steamed bok choi and a Thai coconut curry sauce(recipes)
Ginger Dipping Sauce(recipes)
Ginger Wings with Peach Dipping Sauce(recipes)
Strawberries with Ginger Sour Cream Sauce(recipes)

Pedro Ximenez (iou) and Broiled Snapper with Fresh Ginger Sauce (recipes)


Pedro Ximenez (iou)



Pedro Ximenez noun. M19.
[Name of its Spanish introducer.]
A sweet white Spanish grape used esp. in making sherry and sweet Wine.

Broiled Snapper with Fresh Ginger Sauce (recipes)


Broiled Snapper with Fresh Ginger Sauce

Yield: Makes 4 servings



Ingredients:



12dried shiitake mushrooms

2whole red snapper (about 1-1/2 to 2 pounds each), scaled and gutted

2tablespoons salt

6tablespoons slivered fresh ginger, divided

2tablespoons dark sesame oil

1/4cup cornstarch

2-1/2cups water, divided

2teaspoons vegetable oil

1/2cup julienned carrots, divided

4green onions, thinly sliced (reserve sliced green tops for garnish)

2red chili peppers,* seeded and thinly sliced

2cloves garlic, minced

1/2cup sugar

1/2cup rice Wine vinegar

2tablespoons fish sauce

2tablespoons soy sauce

Bell pepper and carrot cut-outs for garnish









Preparation:





1.Place mushrooms in bowl; cover with hot water. Let stand 30 minutes or until soft. Drain mushrooms, reserving 1/2 cup water. Squeeze out excess water from mushrooms; discard any tough parts. Strain soaking water and set aside.2.Rinse each snapper and pat dry with paper towels. Trim off fins and cut "V" in tail. Make 3 slashes along each side. Rub salt inside and outside of each snapper. Fill each cavity with 1-1/2 teaspoons ginger. Rub both sides of each fish with sesame oil. Wrap foil around tails.3.Combine cornstarch and 1/2 cup water in small cup; mix well. Set aside.4.Adjust broiler rack to 6 inches from heat source. Preheat broiler. Place fish on broiler pan; broil approximately 10 minutes on each side for 2-inch snapper. Fish should flake easily when tested with fork. Transfer fish to serving platter.5.Meanwhile, heat vegetable oil in wok over medium-high heat. Add carrots, reserving 2 tablespoons for garnish. Add remaining ginger, green onions, mushrooms, chilies and garlic; stir-fry 1 to 2 minutes. Add remaining 2 cups water, reserved mushroom water, sugar, vinegar, fish sauce, and soy sauce to wok; bring to a boil.6.Stir cornstarch mixture; stir into wok. Continue to boil 1 minute after sauce thickens and becomes clear. Pour hot sauce over fish; sprinkle with reserved green onion and carrots. Garnish, if desired.







Tip:

When broiling fish, allow 10 minutes total Cooking time for each inch of thickness.