The deal of the day was the absurdly gorgeous giant Snapper, which also yielded an absurd amount of roe. We bought 6 fishes for various dishes - to fry, stew, or in a soup.
The sauce works on just about everything: chicken, pork chops, beef slices, tofu - as long as it is fried (lightly dusted with flour and pan fried, I like to avoid deep frying.)
Have the fish monger clean the fish, remember to save the roe if available.
The fishes are about 2 pounds each, lightly dusted with flour and slowly pan fried in vegetable oil on medium-low heat. The fish took about 25 mins to cook through, I like to press the thickest part to test if the fish is done. The meat should be firm but not hard, set aside.
The sauce takes only a few minutes once all the ingredients are ready.
Ginger Garlic Chili Sauce
1 Tablespoon of sake or mirin
1/2 Cup water
6-10 dry red chili peppers (optional)
6 garlic gloves, minced
1/4 teaspoon fresh ginger, micro paned
1 Tablespoon white vinegar
1 Tablespoon of Sugar
3 scallions including the white part, chopped
2 Tablespoon cornstarch
2 Tablespoon cold water
1 Tablespoon of chili paste (optional)
Mix the soy sauce, water, sugar, vinegar, ginger and chili paste in bowl. Liberally coat the bottom of the pan with vegetable oil on medium heat. Toss the chili pepper in the oil for a minute and then add the garlic and cook for a 30 seconds. Add the bowl mixture and then the mirin and simmer for 2-3 minutes. Thoroughly mix the cornstarch and water, slowly pour the mixture into sauce and stir. It may not be necessary to use all the cornstarch, stop when the desired consistency is achieved.
Right before turning off the stove, toss in the scallions.
Pour over fried fish. Enjoy!
We procured a lot of roe from our school of fish and sauteed it with salt, white pepper, onions and jalapenos peppers. I used the cooked roe for tacos the next day. I scooped a mound onto a warm corn tortilla topped with pico de gallo and cilantro, served with lime and raw radishes.