February 3 is the first day of the Chinese New Year. The Year of the Rabbit is supposed to be relatively calm, compared to 2010, year of the Tiger. What a relief! Here’s a recipe full of Asian flavors to celebrate. Enjoy. -alyce eyster
Broiled Red Snapper with Shiitakes, Green Onions & Orange Sauce
Author: culinarythymes.com
Recipe Type: entree
Prep Time:
Cook Time:
Total Time:
Serves: 6
If red snapper is unavailable, try this recipe using red fish or sole. Letting your rice steam undisturbed , without removing the lid is a must. No peeking!
Ingredients
- 2 lbs. red snapper, whole fillets
- Marinade:
- 1 ½ Tblsp soy sauce
- 3 Tblsp Chinese rice wine or dry sherry
- 1 ½ Tblsp sesame oil
- Sauce:
- 3 Tblsp cooking oil
- 3 cloves garlic, minced
- 2 Tblsp fresh ginger, minced
- 1 serrano chile, minced
- 1 tsp orange zest
- lb. shiitake mushrooms, stems removed and sliced thinly
- cup Chinese rice wine or dry sherry
- cup fresh squeezed orange juice
- 2 Tblsp sugar
- 2 tsp soy sauce
- cup green onions, chopped
- basil, mint and lime wedges for garnish
- STEAMED RICE:
- 2 ½ cups medium-grain white rice
- 2 ¾ cups cold water
Instructions
- Combine marinade ingredients. Trim any ragged edges from the fish, place in a shallow dish and pour the marinade over it. Marinate for at least 15 minutes, but not more than 1 hour. Preheat the broiler.
- In a wok or sauté pan, warm the oil and sauté the garlic, ginger, serrano and orange zest until fragrant, about 10 seconds. Add the mushrooms and cook until soft. Add the sherry and boil until almost all of the liquid has evaporated. Add the orange juice and sugar and boil until reduced by half. Remove from the heat and stir in the soy sauce.
- Meanwhile, broil the fish on a foil lined baking sheet about 6 inches from the heat source for 5 to 7 minutes or until it flakes easily when prodded with fork. Place the fish on a large platter, pour over the sauce and garnish with the herbs, green onions and lime wedges. Serve immediately.
- Place the rice in a large bowl and cover with water. Let it stand for a few minutes. Stir, drain and repeat until the water is clear when stirred, 5 to 6 minutes.
- Using a 4-quart pot, bring the rice and water to a rapid boil. Reduce the heat to lowest possible simmer, cover and allow it to cook undisturbed for 15 minutes. Do not uncover the pot.
- Remove the pot from the stove and let it sit, with the lid on for 20 minutes. After 20 minutes, remove the lid, fluff the rice with a fork and serve immediately.
Photo: Fulton Davenport
Thanks for stopping by. Here's to great food and good thymes! -