Boiled Red Snapper with Fried Cashews

Equal parts water and chicken stock
1 large onion, sliced
2 ribs celery with green tops, chopped
1 large carrot, chopped
6 thin slices fresh ginger
1/2 cup (125 ml) Chinese wine or dry sherry
12 whole black peppercorns
1 whole red snapper, about 3 lbs (1.3 Kg)
or 2 lbs (900 g) red snapper fillets

For the dressing:
1/4 cup (60 ml) peanut or vegetable oil
1 cup (250 ml) unsalted cashews
1 Tbs (15 ml) soy sauce
2 tsp (10 ml) sesame oil
2 scallions (spring onions), green and white parts,
thinly sliced

Place enough water and chicken stock to cover the fish in a wok or
large skillet - do not add the fish yet.  Add the onion, celery,
carrot, ginger, wine, and peppercorns and bring to a boil over high
heat.  Simmer for 5 minutes and add the fish.  Return to the boil,
reduce the heat to low, and simmer covered until the fish is done, 8 to 10 minutes.  Carefully remove the fish to a warm platter.
Meanwhile, heat the oil in a separate wok or skillet over moderate
heat and saute the cashews until light golden brown.  Remove the
cashews with a slotted spoon and drain on paper towels, keeping the remaining oil hot.  Combine the soy sauce and sesame oil and pour the mixture over the fish.  Carefully pour the hot oil over the fish. Garnish with the cashews and scallions and serve immediately.  Serves 4 to 6.  Note: The liquid remaining from poaching the fish can be strained and served as a soup if desired.







Bon appetit from the Chef at World Wide Recipes

 

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