Active Time: 15 Minutes
Total Time: 30 Minutes
Yield: Makes 4 servings as part of a banquet RECIPE INGREDIENTS One (2-inch) piece fresh ginger, peeled One (2 pound) snapper, scaled, trimmed, gutted, and gills removed 2 tablespoons vegetable oil 4 scallions, white and green parts, sliced into 1-inch strips 1/4 teaspoon crushed red pepper flakes 2 tablespoons soy sauce 1 1/2 cups chicken broth 1 teaspoon cornstarch dissolved in 1 tablespoon water You May Also Like Beef With Ginger And Bell Peppers See More Similar Recipes » DIRECTIONS Slice the ginger into paper thin rounds. Slice the rounds into narrow strips. Rinse and dry the fish. Make 3 slices, 3 inches long on each side in the skin of the fish.
In a large heavy-bottomed skillet or wok, heat the oil. Add the ginger, scallions, and red pepper flakes and stir-fry for 1 minute.
Place the fish in the pan along with the soy sauce and chicken broth. Bring the broth to a simmer, baste the fish, and cover. After 8 minutes, slip a large spatula under the fish and turn, baste, and braise it for 5 to 7 minutes more, or until fish is cooked but still moist.
Carefully transfer the fish with a large spatula to a lipped platter, cover and keep in a warm place. Combine the dissolved cornstarch with the braising liquid and cook over high heat for 1 minute, just until the sauce starts to thicken. Pour the sauce over the fish and serve.
Recipe reprinted by permission of Doubleday. All rights reserved.