Thai-Style Snapper

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Thai-Style Snapper Ingredients

1 lb Red snapper/ or4 fillets	1 tb Lemon juice
6 Green onions; sliced	1/2 ts Fish sauce
4 Cloves garlic; pressed or	1/4 Jalepeno; chopped fine
1 tb Fresh ginger; grated	1/2 ts Black pepper
2 tb Low-soduim soy sauce	3 tb Water
1 ts Sugar OR	2 RBS cilantro; chopped
1 tb Rice wine

Instructions for Thai-Style Snapper

I found this recipe in our local Jewish Times and fixed it for dinner tonight. My husband loved it . The recipe calls for Fish Sauce. The bottle I have is not Kosher but the main ingredient is anchovies. A touch of anchovy paste or even 1 chopped anchovy would be a good substitute. I dont think the recipe would suffer if totally left out! Spray non-stick pan with vegetable spray. Saute fish fillets until cooked and browned about 3 minutes each side. Remove fish from pan and keep warm. Add green onions and 1 TBS water to the pan and simmer until soft. Add garlic, ginger and 2 TBS water and cook for 2 more minutes. Add soy sauce, sugar or rice wine , lemon juice, fish sauce and chili (and pepper) and simmer for 1 minute. Spoon sauce over fish and serve. Recipe by: Phyllis Steinberg Posted to JEWISH-FOOD digest V97 #246 by Judith Sobel on Sep 09, 1997

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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