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Whole Red Snapper in Szechuan Hot Sauce
5.0(6)My Mom would prepare this dish using the whole fish. I prefer fillets. Adjust the amount of hot bean sauce to fit your guest taste.
by Peter Pan·published 2003-02-09
Open original recipeSzechuan
Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
04Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.05Bring the mixture to a boil before adding the fish fillets back to the skillet.06Braise the fish in the sauce for about 4 to 5 minutes.07Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.08Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.