fish for dinner

Malaysian Pan-Seared Snapper with Garlic and Chiles

Serves 4-6.  This tasty dish came from the Nov. 2014 issue of Saveur magazine and is attributed to a recipe in the 2006 book Cradle of Flavor by James Oseland.

            1 tsp. soy sauce

            ½ tsp. dark soy sauce

            ½ tsp. sugar

            ¼ tsp. ground black pepper

            5 tsp. oil

            2 lb. boneless, skin-on red snapper fillets

            10 cloves garlic, thinly sliced

            1 small red onion, thinly sliced

            1 3” piece fresh ginger, peeled, thinly sliced crosswise, and cut into matchsticks

            1 tsp. rice vinegar

            2 fresh red Fresno or Holland chiles, stemmed and thinly sliced on an angle

Stir soy sauces, sugar, and black pepper in a bowl.  Heat oil in a 12” skillet over medium-high heat.  Cook fish, flipping once, until cooked through and skin is crisp, 4 to 6 minutes; transfer to a serving platter and keep warm.  Add garlic, onion, and ginger to skillet; cook until golden, 10 – 12 minutes.  Stir in reserved sauce; boil.  Add vinegar and chiles; cook 1 – 2 minutes.  Spoon sauce over fish.