Recipe - Thai-Style Snapper

1 pound Red snapper/ or4 fillets
6 Green onions; cut or sliced up
diagonally
4 Cloves garlic; pressed or
crushed
1 tablespoon Fresh ginger; grated
2 tablespoon Lowsoduim soy sauce
1 teaspoon Sugar OR
1 tablespoon Rice wine
1 tablespoon Lemon juice
One half teaspoon Fish sauce
One fourth Jalepeno; chopped fine
One half teaspoon Black pepper
3 tablespoon Water
2 RBS cilantro; chopped

I found this recipe in our local Jewish Times and fixed it for dinner
tonight. My husband loved it . The recipe calls for Fish Sauce. The bottle
I have is not Kosher but the main ingredient is anchovies. A touch of
anchovy paste or even 1 chopped anchovy would be a good substitute. I don't
think the recipe would suffer if totally left out!

Spray nonstick pan with vegetable spray. Saute fish fillets until cooked
and browned about 3 minutes each side. Remove fish from pan and keep warm.

Add green onions and 1 TBS water to the pan and simmer until soft. Add
garlic, ginger and 2 TBS water and cook for 2 more minutes.

Add soy sauce, sugar or rice wine , lemon juice, fish sauce and chili (and
pepper) and simmer for 1 minute. Spoon sauce over fish and serve.

Recipe by: Phyllis Steinberg

Posted to JEWISHFOOD digest V97 #246 by Judith Sobel jcs@mindspring.com
on Sep 09, 1997