Tuesday, March 1, 2011

Soy Poached Red Snapper with Ginger

Judy loves to prepare fish.  The vast majority of fish recipes we have presented at Cooking D’Lites have come from Judy.  This recipe infuses the savory and spicy tastes of both Soy and Ginger into the fish.  Although Judy utilized Red Snapper as the protein here, Black Bass or any other firm fish will do as well.

From our kitchen to yours.  Enjoy the adventure.


Soy Poached Red Snapper with Ginger
¼ cup low sodium Soy sauce

2 fl. Oz. Mirin, Japanese wine

¼ cup Brown Sugar, unpacked

4 pieces Ginger Root. 1 inch each, thinly sliced. Look for an unwrinkled, smooth-skinned piece for the best flavor

4 medium Scallions, chopped

1 pound Red Snapper fillets, cut into several pieces

2 cups cooked Rice, White or Brown


In a large pot, stir together Soy sauce, Mirin, Sugar, Ginger and 3 Scallions.  Bring to a simmer over medium heat.

Carefully place fish in pot and simmer for 5 minutes.  Reduce heat to very low and cook for 5 minutes more.

Spoon Rice into each of 4 plates.  Lift Fish out of poaching liquid and divide among the 4 plates.  Spoon a little poaching liquid over each serving and sprinkle with remaining Scallions.

Yields about 3 ounces of fish and ½ cup of liquid per serving.  PointsPlus value per serving is 8.  Prep time is 15 minutes.  Cooking time is 15 minutes. Level of difficulty is Easy.

Weight Watchers and PointsPlus are registered trademarks of Weight Watchers Intl. Inc.

Recipes shown may not be exactly the same as those found on any website. Judy and I tend to "tweak" each recipe we feature, to some degree, incorporating our own unique tastes and ideas. PointsPlus values, however, are accurate. 

Photo by Barry Baruh

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