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).
Chuan-Chuan (Malaysian Pan-Seared Snapper with Garlic and Chiles)
A blend of garlic, ginger, and chiles adorns this simple pan-fried fish adapted from a recipe in James Oseland's [_Cradle of Flavor_](http://www.amazon.com/gp/product/0393054772/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0393054772&linkCode=as2&tag=saveur-20&linkId=KQQB4WL5D6I7OQYV) (W. W. Norton & Company, 2006).
Yield: serves 4-6
Ingredients
- 1 tsp. soy sauce
- 1⁄2 tsp. double black soy sauce
- 1⁄2 tsp. sugar
- 1⁄4 tsp. ground black pepper
- 5 tbsp. peanut oil
- 2 lb. boneless, skin-on red snapper fillets
- 10 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced
- 1 (3") piece ginger, peeled, thinly sliced crosswise, and cut into matchsticks
- 1 tsp. palm or rice vinegar
- 2 tsp. red Fresno or Holland chiles, stemmed and thinly sliced on an angle
Instructions
- Stir soy sauces, sugar, and pepper in a bowl. Heat oil in a 12" skillet over medium-high. Cook fish, flipping once, until cooked through and skin is crisp, 4–6 minutes; transfer to a serving platter and keep warm. Add garlic, onion, and ginger to skillet; cook until golden, 10–12 minutes. Stir in reserved sauce; boil. Add vinegar and chiles; cook 1–2 minutes. Spoon sauce over fish.
