Ingredients
1 whole red snapper, cleaned, head and tail left on, 1 1/2-2 lbs
flour
salt and pepper
vegetable oil
2 cloves garlic, crushed
1/2 fresh ginger, minced
6-8 green onions, cut on the diagonal into 2" lengths
3 T oyster sauce
1-2 t cornstarch
Preparation
Season flour with salt and pepper. Dredge fish in seasoned flour.
Heat 1/8-1/4" oil in pan large enough to hold fish over medium heat.
Toss in ginger & garlic; 20-30 seconds later, put in the fish.
Cook fish 6-8 min. per side, til browned.
Drain off any unwanted fat; then add green onions, oyster sauce, and 1/2-3/4 c water to make sauce. Cover tightly and steam/braise 5 minutes, or until fish flakes with a fork.
Make a slurry with cornstarch and a little water, and mix into the sauce. Heat until sauce thickens. Add more water if necessary (you should have about 1 c sauce).
Serve fish on platter; use a serving spoon to scoop fish off bones and to serve sauce, then flip fish over and serve the other side.
