Whole Red Snapper with Daikon and Ginger
Japanese-style red snapper cooked in a 'nitsuke' fashion with soy sauce, ginger, brown sugar and apple cider vinegar.
Equipment
- 1 large iron-cast casserole
Ingredients
- A whole red snapper scaled and cleaned
- 2-3 daikons sliced
- a few strips of fresh ginger
- Freshly chopped scallions and cilantro to garnish
For the sauce:
- 4 tbsp light soy sauce
- 1 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2- inch piece of ginger cut into thin strips
Instructions
- Mix together soy sauce, vinegar and sugar until the sugar dissolves; taste and adjust to perfection.
- Make a few cuts on the fish and stuff with ginger strips. Use 1-2 tbsp of mixture to marinate the fish for 15-20 mins (optional).
- Heat the remaining sauce in a large iron cast skillet until it starts to bubble.
- Arrange slices of daikon in the bottom and place the fish over them. Add the remaining strips of ginger, cover and simmer on lowest heat for 15-20 minutes (depending on the size of the fish).
- Fillet the cooked fish using a flat turner or spatula and serve sprinkled with fresh scallions and coriander leaves.