Indonesian Chinese-style Spicy Red Snapper

Ingredients

In this Indonesian Chinese adaptation, the original Italian Triglie alla Livornese is transformed into a spicy and aromatic dish by incorporating Indonesian and Chinese flavors. The original dish typically uses Mediterranean herbs and tomatoes, while this adaptation replaces them with Indonesian spices such as chili, ginger, and lemongrass, along with Chinese seasonings like soy sauce and oyster sauce. The result is a fusion dish that combines the best of both cuisines, creating a unique and tantalizing flavor profile. We alse have the original recipe for Triglie alla Livornese, so you can check it out.

• 4 red snapper fillets (about 150g each) (4 red snapper fillets (about 5.3 oz each)) 4 red snapper fillets (about 150g each) (4 red snapper fillets (about 5.3 oz each))
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red chili, sliced 1 red chili, sliced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 1 tablespoon oyster sauce (15ml) 1 tablespoon oyster sauce (15ml)
• 1 tablespoon sweet soy sauce (15ml) 1 tablespoon sweet soy sauce (15ml)
• 1 tablespoon tomato ketchup (15ml) 1 tablespoon tomato ketchup (15ml)
• 1 teaspoon sugar (5g) 1 teaspoon sugar (5g)
• 1 cup water (240ml) 1 cup water (240ml)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the minced garlic, sliced red chili, grated ginger, and bruised lemongrass to the pan. Sauté until fragrant.
3. 3.
   Add the red snapper fillets to the pan and cook for 2-3 minutes on each side, or until they are lightly browned.
4. 4.
   In a small bowl, mix together the soy sauce, oyster sauce, sweet soy sauce, tomato ketchup, sugar, and water. Pour the sauce mixture over the fish.
5. 5.
   Reduce the heat to low and simmer for 5-7 minutes, or until the fish is cooked through and the sauce has thickened slightly.
6. 6.
   Season with salt to taste.
7. 7.
   Garnish with fresh cilantro.
8. 8.
   Serve the Indonesian Chinese-style Spicy Red Snapper hot with steamed rice or noodles.

Treat your ingredients with care...

• Red snapper fillets — Ensure that the red snapper fillets are fresh and of high quality. If red snapper is not available, you can substitute it with other white fish fillets such as grouper or sea bass.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.

Tips & Tricks

• For an extra kick of heat, add more sliced red chili to the dish.
• Adjust the sweetness and saltiness of the sauce according to your taste preferences.
• Serve the dish with a squeeze of fresh lime juice for a burst of citrus flavor.
• To make the dish more substantial, add vegetables such as bell peppers or bok choy to the sauce.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pan during the simmering process.

Serving advice

Serve the Indonesian Chinese-style Spicy Red Snapper hot with steamed rice or noodles. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the red snapper fillets on a serving platter and pour the spicy sauce over them. Garnish with fresh cilantro leaves for a pop of color. Serve with steamed rice or noodles on the side.