Poached Soy-Ginger Snapper
serves 2-4
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1 tablespoon ginger, thinly sliced
2 snapper filets
fresh ground black pepper
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/4 teaspoon red pepper flakes
prep: 10 minutes
total: 25 minutes
large saucepan
slotted spoon
1. Wash the ginger well. Without peeling it, slice it into thin rounds. Season both sides of the the snapper with pepper.
2. Fill a large saucepan with just enough water to cover the snapper filets. Add the ginger, soy sauce, rice wine vinegar and red pepper flakes. Bring to a simmer over medium heat.
3. Lower the snapper into the simmering broth and cook gently until the it's barely cooked through in the center, 5-10 minutes.
4. Remove the snapper from broth with a slotted spoon and serve.
2. Fill a large saucepan with just enough water to cover the snapper filets. Add the ginger, soy sauce, rice wine vinegar and red pepper flakes. Bring to a simmer over medium heat.
3. Lower the snapper into the simmering broth and cook gently until the it's barely cooked through in the center, 5-10 minutes.
4. Remove the snapper from broth with a slotted spoon and serve.
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