Braised Fish in Hoisin and Chili

To create this dish is very easy, as I still have leftover Thai basil from Vietnamese Salad Rolls. The first trial for this recipe, I made from haddock fillet with no skin on. For me, eating fish without skin is a bit disappointment. I was thinking, it must be good with red snapper fillet.

Most of the Asian markets are sold whole red snapper while in the retail grocers, red snapper fillets are sold without skin. Seeing a package of rockfish fillet with skin at one of the Asian stores, I was so excited to give another trial. Rockfish or Ocean Perch or Sea Perch or Red Perch is a great substitute for red snapper and a low-fat fish of the Pacific Coast.

Braised Fish in Hoisin and Chili
recipe by me

Ingredients:
1 kg rockfish fillets
organic extra virgin coconut oil

Marinate
1/2 tsp fresh grated ginger
1/4 tsp fresh grated garlic
seasalt

Hoisin and Chili Sauce
2 cloves garlic, minced
3 red hot chilies, discard the seed*
a small handful of shredded ginger
1 carrot, shredded/fenely julienned
1/4 cup hoisin
1 bottle clam juice (it can be substituted for fish stock, other stock or combination water with fish sauce)
3 tsp sesame oil
chopped Thai basil as desired
1 tsp rice flour dissolved in 1 tsp water

Directions:
1. Rub fish with ginger, garlic and seasalt. Marinate for 15 minutes
2. Heat a medium pan about 3-5 minutes, then add a small amount of coconut oil let the oil hot. Slide in the fish fillets. Turn it down as low as medium for a steak. Let the first side cook two-thirds of the fillet, then flip to finish the rest. Set aside and plate fish.
3. At medium-high heat, add coconut oil in a skillet. Stir fry garlic, ginger and chili for a minute. Add clam juice, and fish. Simmer for 15 minutes over low heat.
4. Remove the fish. Add carrot and raise the heat.
5. Add rice flour mixture stir until sauce thickens.
6. Add sesame oil and chopped Thai basil and gives last stir before removing from heat.
7. Pour sauce over fish and serve. Enjoy with warmed rice and your favourite vegetables.

Cook’s Note:
*Do not discard the seed of chilies if you relish more hot.
* Rice flour can be used interchangably with corn starch