Recipes

Chuan-Chuan (Malaysian Pan-Seared Snapper with Garlic and Chiles)

October 9, 2014

Malaysian Pan-Seared Snapper with Garlic and Chiles (Chuan-Chuan) — A blend of garlic, ginger, and chiles adorns this simple pan-fried fish adapted from a recipe in James Oseland's *Cradle of Flavor* (W. W. Norton & Company, 2006).Romulo Yanes

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).

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.

Malaysian Pan-Seared Snapper with Garlic and Chiles (Chuan-Chuan)

Ingredients

Instructions