Fried snapper in a "szechuan" garlic, ginger chili sauce (fish roe included)

Ingredients

• 8 Tablespoon low sodium soy sauce
• 1 Tablespoon of sake or mirin
• 1/2 Cup water
• 6-10 dry red chili peppers (optional)
• 6 garlic gloves, minced
• 1/4 teaspoon fresh ginger, micro paned
• 1 Tablespoon white vinegar
• 1 Tablespoon of Sugar
• Vegetable oil
• 3 scallions including the white part, chopped
• 2 Tablespoon cornstarch
• 2 Tablespoon cold water
• 1 Tablespoon of chili paste (optional)

You may like

Lemongrass and ginger chicken

Preparation

• Mix the soy sauce, water, sugar, vinegar, ginger and chili paste in bowl.
• Liberally coat the bottom of the pan with vegetable oil on medium heat.
• Toss the chili pepper in the oil for a minute and then add the garlic and cook for a 30 seconds.
• Add the bowl mixture and then the mirin and simmer for 2-3 minutes.
  
• Thoroughly mix the cornstarch and water, slowly pour the mixture into sauce and stir.
• It may not be necessary to use all the cornstarch, stop when the desired consistency is achieved.
• Right before turning off the stove, toss in the scallions.

Report a mistake in the recipe text