Title: Thai-Style Snapper
Categories: Fish
Yield: 4 Servings

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

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 don't
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