Snapper with Szechuan-style Shrimp
Roasted snapper fillets, plated and topped with saucy, aromatic and flavourful Szechuan-style shrimp. Serve the seafood with a steamed green vegetable, such as baby bok choy, and steamed rice, or fried rice, the latter of which is sold in our in-store Chinese Kitchen.
Recipe - Quality Foods
Snapper with Szechuan-style Shrimp
Prep Time25 Minutes
Servings2
Cook Time10 Minutes
Ingredients
2 (5- to 6-oz/140- to 170-gram) snapper fillets (see Note)
2 tsp vegetable oil
salt and ground white pepper, to taste
1/4 cup chicken, fish or vegetable stock
2 Tbsp soy sauce
2 tsp honey
2 tsp rice vinegar
1/2 tsp sesame oil
1 medium garlic clove, minced
1 tsp finely chopped fresh ginger
1/2 tsp sriracha or other hot Asian-style chili sauce, or to taste (see Note)
pinch red pepper flakes, or to taste
1 tsp cornstarch mixed with 1 Tbsp water
10 cold, cooked Quality Foods (26/30 count) shrimp (see Note)
1 small green onion, thinly sliced
Directions
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Set snapper on the baking sheet and brush each fillet with vegetable oil. Season fish with salt and pepper. Roast snapper 10 to 12 minutes, or until cooked.
- While fish cooks, make sauce by combining stock, soy sauce, honey, vinegar, sesame oil, garlic, ginger, sriracha and pepper flakes in a 9-inch skillet. Set over medium-high heat and bring to a simmer. Simmer 30 seconds. Mix in the cornstarch/ mixture, and then return to a simmer. Add the shrimp and heat them through in the sauce, about 1 minute per side, and then reserve on low heat.
- When fish is cooked, set a piece on each of two plates, top with the shrimp and sauce, sprinkle with green onions and serve.
Note: If only large snapper fillets are available, buy one about 340 gram one and cut it into 2 portions. Bags of Quality Foods shrimp are sold frozen in our Seafood Department freezers. Thaw the amount you need for this recipe, and freeze the rest for another time. The sauce for the shrimp is mild to medium in its spice level. Simply add more sriracha or pepper flakes if you want it spicier than that.
25 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Snapper - Fresh Pacific Snapper, 175 Gram
Flyer Sale
$2.96 avg/ea was $3.83 avg/ea$1.69/100g
Not Available
Not Available
Campbell's - Chicken Broth, 900 Millilitre
$2.69 was $2.99$0.30/100ml
Kikkoman - Soy Sauce, 148 Millilitre
$5.69$3.84/100ml
Elias - Liquid Honey, 500 Gram
$12.79$2.56/100g
Not Available
Not Available
Not Available
Not Available
Not Available
Club House - Organic Crushed Red Pepper, 23 Gram
$2.69 Each When You Buy 2 or More
$2.69 was $3.69$11.70/100g
Fleischmann's - Canada Corn Starch, 454 Gram
$5.69$1.25/100g
Not Available
Not Available
Directions
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Set snapper on the baking sheet and brush each fillet with vegetable oil. Season fish with salt and pepper. Roast snapper 10 to 12 minutes, or until cooked.
- While fish cooks, make sauce by combining stock, soy sauce, honey, vinegar, sesame oil, garlic, ginger, sriracha and pepper flakes in a 9-inch skillet. Set over medium-high heat and bring to a simmer. Simmer 30 seconds. Mix in the cornstarch/ mixture, and then return to a simmer. Add the shrimp and heat them through in the sauce, about 1 minute per side, and then reserve on low heat.
- When fish is cooked, set a piece on each of two plates, top with the shrimp and sauce, sprinkle with green onions and serve.
Note: If only large snapper fillets are available, buy one about 340 gram one and cut it into 2 portions. Bags of Quality Foods shrimp are sold frozen in our Seafood Department freezers. Thaw the amount you need for this recipe, and freeze the rest for another time. The sauce for the shrimp is mild to medium in its spice level. Simply add more sriracha or pepper flakes if you want it spicier than that.