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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 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. 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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