Mom'S Korean Whole Fish

• 1 whole red snapper, cleaned, head and tail left on, 1 1/2-2 lbs
• flour
• salt and pepper
• vegetable oil
• 2 cloves garlic, crushed
• 1/2 fresh ginger, minced
• 6-8 green onions, cut on the diagonal into 2" lengths
• 3 T oyster sauce
• 1-2 t cornstarch

1. Season flour with salt and pepper.
2. Dredge fish in seasoned flour.
3. Heat 1/8-1/4" oil in pan large enough to hold fish over medium heat.
4. Toss in ginger & garlic; 20-30 seconds later, put in the fish.
5. Cook fish 6-8 min. per side, til browned.
6. Drain off any unwanted fat; then add green onions, oyster sauce, and 1/2-3/4 c water to make sauce. Cover tightly and steam/braise 5 minutes, or until fish flakes with a fork.
7. Make a slurry with cornstarch and a little water, and mix into the sauce. Heat until sauce thickens. Add more water if necessary (you should have about 1 c sauce).
8. Serve fish on platter; use a serving spoon to scoop fish off bones and to serve sauce, then flip fish over and serve the other side.

red snapper, flour, salt, vegetable oil, garlic, ginger, green onions, t, cornstarch

Taken from www.epicurious.com/recipes/member/views/moms-korean-whole-fish-1200987 (may not work)