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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: FOR THE SAUCE: In a small saucepan over medium-high heat, heat 2 tablespoons of the vegetable oil. Add the ginger and garlic, reduce the heat to medium, and cook for 1 minute, stirring constantly.
Pour the cooked ginger and garlic into a blender, add all the other sauce ingredients (cilantro, basil, Tabasco, lemon juice, nuts, sesame oil) including the remaining veg oil, and process until smooth, about 2 minutes. (This is where you may want to add a little of the fish stock to smooth the consistency a bit.)
FOR THE FISH: Select a pan that will hold all of the fish in one compact layer. Pour in the lemon juice and stock or water and bring to a simmer. Place the fish into the simmering liquid and cook for 8 minutes, or until the fish is fully cooked to your taste. Remove the fish from the pan and hold aside on a covered plate.
Raise the heat to high and boil down the remaining cooking liquid until you have only a 1/2 cup of liquid left. Then add in the contents of the blender. Stir and cook for 2 minutes, until the sauce is heated.
Place the fish on a serving dish and pour the sauce over the fish.
| Ingredients:
1/16 Quart(s) vegetable oil
8 Tablespoon(s) cut into matchsticks ginger, fresh
4 Pound(s) minced garlic
1/4 Bunch(s) minced cilantro
2 54/625 Ounce(s) minced basil leaves
1 juiced lemon
1/4 (sub: cashews or pine nuts) nuts, macadamia
1 oil, sesame
2 (sub: chicken or veg stock) fish stock
1 fillets fish, red snapper
1 tabasco sauce
Comments: You may want to cut down on the ginger. I tested it out and the ginger, although a great taste, was a bit strong. Make sure to use large lemons so you get enough juice to help the ingredients break down in the blender. |
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