Seafood might be the most special protein source in my household. We love fish, prawns calamari, crabs, and all the sea produce, but the city we stay in India is far away from the sea and fresh seafood can be demanding and expensive. We did our best to savor the taste of the sea while traveling by visiting fish markets and explore local food on beaches. In Pune, we only shop for seafood on Sunday morning because it’s the best time you can get the freshest loads of seafood in the city.
This week, we have this 3 kg big red snapper to deal with. I decide to clean and fillet the fish myself, and I have to admit that it’s a super challenging job. This fish cost us about Rs. 1000 so if someone gets to mess this fish up, it has to be me. This gruesome process splatters fish scales all over my kitchen, but finally I get the beautiful fillets that can provide my family 4 meals plus fish bones and head which I used for spicy fish head curry. I freeze 3 portions of fish fillets in the freezer, and I cook something quick with one portion right away. Ah, what a productive day!
When it comes to fish, actually any kind of cooking really, I’m simply impatient. I want a fast meal, and coincidently it’s the best way to go with seafood. I slice this beautiful fish fillets in a big chunks and lightly dust it in salt and pepper before frying the fish into golden nuggets. Now, this fish tastes so good already. I can do well with them with some hot rice and spicy chili dipping sauce on the side or let Yaseen dive into it with ketchup. But nope, I allow myself to be a little forbearing when I toss the golden pieces of fish in greasy, sweet, sticky sauce. The wait is over! Time to enjoy it with some hot rice.
Crispy and Sweet Red Snapper with Ginner
500 gm Red Snapper Fillets- sliced into big chunks (You can use any firmed-fresh fish)
A little salt and pepper
2 cups of oil-divided
1 onion- sliced
3 tbsp Thai Sweet Chili Sauce
2 tbsp oyster sauce
50 gm ginger- peeled and sliced
1 tbsp chopped garlic
1 tbsp light soy sauce
3 tbsp chicken or vegetable stock
Few celery leaves for garnish
Sprinkle salt and pepper on the fish and keep it aside for a couple of minutes.
Heat oil in the deep frying pan over medium-high heat, and when the oil is hot, deep fry the fish until golden brown. This should take only 3 minutes. The fish should be crispy on the outside, and soft and juicy on the inside. Keep the cooked fish aside.
In a pan, heat about 2 tbsp oil using medium-high heat. Add garlic, onion and ginger and toss for 30 seconds or so.
Add oyster sauce, light soy sauce and Thai Sweet Chili Sauce. Give it a couple of stirs and add chicken or vegetable stock.
Check the seasoning; the sauce should be balanced between sweet and salt.
Add the fish back in the sauce, and toss well.
Throw in some celery leaves just before turning off the heat, and serve hot with some rice.