Red Snapper With Soy Glaze and Cucumber Salsa for #SundaySupper

I’m just popping in real quick to share with you a lovely recipe from Cristina Ferrare’s Big Bowl of Love. I’ve been engulfed in tons and tons of awesome home-made Indian food from my Mother-in-law, who’s here with my Father-in-law for the summer, so I haven’t had the time (or really wanted to) to lift my head out of all the revelry to cook or bake from my own kitchen. That would be just silly if I did that 😉 Trust me, when you eat my Mother-in-law’s food, you’ll know why. There’s just something about our parents that whenever they cook something, it tastes worlds better than if we ever attempted that. More to come on that once I’m done digesting this pot of biriyani I ravaged.

Anyway, I took a QUICK break to make this fish because it really is a fast and easy dish to prepare. But, the taste is so juicy and scrumptious that even a fish-hater like me kept digging in for more. I’ve been on the lookout for recipes that’ll make me love fish just a little bit because I really do want to make an effort to like it. And, let me tell you, this one is definitely a winner in slowly turning the odds in favor of fish for me.

I actually stumbled upon Cristina’s book through a slight scam-my site that signed me up to receive new recipe books using hidden approval lines. There was a promotion to buy 4 cookbooks for a dollar each and no fine print for me to read (or probably they camouflaged it so well that no one can see it). So, I happily jumped on that wagon, only to learn later that I’d signed up to this cookbook club that keeps sending me cookbooks and charges me for them if I don’t return them. It took me a while to figure that out and by then, I had already paid for Cristina’s book.

BUT, while I was miffed with that cookbook club, I’m honestly glad I bumped into Cristina’s book because it’s filled with hearty, healthy recipes that make any home-made dinner yummy for the family. So, here’s my take on her Sea Bass with Soy Glaze and Cucumber Salsa.

I couldn’t find Sea Bass so I substituted that with Red Snapper. Also, I made the mistake of not browning the fish properly before adding the sauce so I would definitely fix that the next time I make this.

Ingredients and instructions

For the Salsa

  • 1 cucumber, peeled, seeded and chopped (I used mini cucumbers so I just left everything in)
  • 1½ teaspoon low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 scallions, chopped
  • 1 tablespoon chopped cilantro
  • For the Sauce
  • ¼ cup low-sodium soy sauce
  • ¼ cup mirin
  • ¼ cup sugar
  • 2 tablespoons dry white wine

For the Fish

  • 1 (12-ounce) Red Snapper fillet
  • ½ cup all-purpose flour
  • 4 tablespoons olive oil
  • 2 tablespoon sesame seeds

Salsa: Make the cucumber salsa first. In a glass bowl, combine cucumber, soy sauce, vinegar, scallions, and cilantro, and mix well. Cover and set aside.

Sauce: In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar, and wine. Stir frequently until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl and set aside.

Dredge the red snapper in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Saute the red snapper for 2½ minuts on each side, until browned. Reduce the heat to medium, then pour in the sauce mixture and cover with a lids. Cook until the fish is cooked through, about 5 to 6 minutes, depending on thickness.

Place fillet on a platter, and pour the pan juices over the top. Serve immediately with a sprinkle of sesame seeds and top with salsa, or the salsa on the side if you prefer.

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