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

Main Dish
2 servings
15 min
10 min
Very Easy


Number of serving: 2
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)


  • 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.

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