Braised Whole Fish With Ginger Recipe

• 1 piece fresh ginger - (2" long) peeled
• 1 x snapper - (abt 2 lbs) scaled, trimmed, gutted, and gills removed
• 2 Tbsp. vegetable oil
• 4 x scallions, white and green parts sliced 1" strips
• 1/4 tsp crushed red pepper flakes
• 2 Tbsp. soy sauce
• 1 1/2 c. chicken broth
• 1 tsp cornstarch dissolved in
• 1 Tbsp. water

1. Slice the ginger into paper thin rounds.
2. Slice the rounds into narrow strips.
3. Rinse and dry the fish.
4. Make 3 slices, 3 inches long on each side in the skin of the fish.
5. In a large heavy-bottomed skillet or possibly wok, heat the oil.
6. Add in the ginger, scallions, and red pepper flakes and stir-fry for 1 minute.
7. Place the fish in the pan along with the soy sauce and chicken broth.
8. Bring the broth to a simmer, baste the fish, and cover.
9. After 8 min, slip a large spatula under the fish and turn, baste, and braise it for 5 to 7 min more, or possibly till fish is cooked but still moist.
10. Carefully transfer the fish with a large spatula to a lipped platter, cover and keep in a hot place.
11. Combine the dissolved cornstarch with the braising liquid and cook over high heat for 1 minute, just till the sauce starts to thicken.
12. Pour the sauce over the fish and serve.
13. This recipe yields 4 servings as part of a banquet.

ginger , snapper, vegetable oil, scallions, red pepper, soy sauce, chicken broth, cornstarch, water

Taken from cookeatshare.com/recipes/braised-whole-fish-with-ginger-90889 (may not work)