Whole Red Snapper In Szechuan Hot Sauce - cooking recipe

Ingredients

2 (8 ounce) red snapper fillets (or whole red snapper)
1 tablespoon soy sauce
1 tablespoon dry white wine
3 tablespoons vegetable oil
2 garlic cloves, minced
3 stalks green onions, finely chopped
1 teaspoon fresh ginger, finely chopped
2 tablespoons chili bean sauce
1 tablespoon tomato paste
2 teaspoons sugar
1 tablespoon white vinegar
1/2 cup water
1 tablespoon cornstarch
1/2 teaspoon sesame oil (optional)

Preparation

Rub the fish with soy sauce and dry wine mixture.
Let the fish fillets marinated in the refrigerator for about 15 minutes.
Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
Bring the mixture to a boil before adding the fish fillets back to the skillet.
Braise the fish in the sauce for about 4 to 5 minutes.
Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.
Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.