Page 232 - UMass2018_CookBook

Ingredients
Serves 4
FOR THE BRAISED SNAPPER:
1 pound skin-on red snapper fillet, cut into 4-ounce pieces (see Note)
Kosher salt 1⁄2 cup canola oil 1⁄2 cup dried whole red chiles 1 tablespoon chipotle
chile powder 2 tablespoons minced garlic 2 tablespoons minced ginger
2 tablespoons Szechuan peppercorns, tied in a bundle with cheesecloth
3 tablespoons Hunan chili-bean paste
4 cups chicken stock
ingredients continue on next page...
Szechuan "Chili Water" Braised Red Snapper with Vegetables
Alexander Ong
Preparation
1. To make the braised snapper, arrange the fish fillets in a baking dish and season lightly with salt. Set aside.
2. Heat a saucepan over medium-low
heat. Add the oil, red chiles, chipotle chile powder, garlic, ginger and peppercorn bundle and cook, stirring frequently, until the oil turns red and aromatic, 10 to 14 minutes. Add the chili-bean paste and mix well. Cook, stirring occasionally, for about 2 minutes; reserve 3 tablespoons of the chile oil for cooking the vegetables. Add the stock to the remaining chile oil in the pot. Season to taste, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
3. Meanwhile, preheat oven to 350°F.
4. Remove the peppercorn bundle from the broth and discard. Ladle the broth over the fish fillets, making sure to add the red chiles and chili oil.
5. Cover the pan with aluminum foil, transfer to the oven and cook until the fish is just cooked through, 8 to 12 minutes.
218 | TASTE OF HOME