Saturday, October 2, 2010

"Squirrel" Red Snapper

 Over the past few weeks I was experimenting with different fish preparations. We have been having a nice selection of fresh day boat fish in the restaurant lately and this dish was inspired by Susanna Foo. I found this in her cookbook, Susanna Foo Chinese Cuisine. In her recipe she used Sea Bass with Caramelized Sweet-And-Sour Ginger Sauce.