Malaysian Pan-Seared Snapper with Garlic and Chiles (Chuan-Chuan)
Pan-frying filets of snapper until golden and crisp, then sautéeing a blend of garlic, ginger, and chiles in the pan juices with a splash of soy sauce and vinegar yields a homey, satisfying dish that comes together in a flash. The recipe is adapted from one in James Oseland's Cradle of Flavor (W. W. Norton & Company, 2006).
