Whole Red Snapper In Szechuan Hot Sauce

• 2 (8 ounce) red snapper fillets (or whole red snapper)
• 1 tablespoon soy sauce
• 1 tablespoon dry white wine
• 3 tablespoons vegetable oil
• 2 garlic cloves, minced
• 3 stalks green onions, finely chopped
• 1 teaspoon fresh ginger, finely chopped
• 2 tablespoons chili bean sauce
• 1 tablespoon tomato paste
• 2 teaspoons sugar
• 1 tablespoon white vinegar
• 1/2 cup water
• 1 tablespoon cornstarch
• 1/2 teaspoon sesame oil (optional)

1. Rub the fish with soy sauce and dry wine mixture.
2. Let the fish fillets marinated in the refrigerator for about 15 minutes.
3. Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
4. Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
5. Bring the mixture to a boil before adding the fish fillets back to the skillet.
6. Braise the fish in the sauce for about 4 to 5 minutes.
7. Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.
8. Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.

red snapper, soy sauce, white wine, vegetable oil, garlic, stalks green onions, fresh ginger, chili bean sauce, tomato paste, sugar, white vinegar, water, cornstarch, sesame oil

Taken from www.food.com/recipe/whole-red-snapper-in-szechuan-hot-sauce-53686 (may not work)