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

Servings

Shop Ingredients

Makes 2 servings

2 (5- to 6-oz/140- to 170-gram) snapper fillets (see Note)

Snapper - Fresh Pacific Snapper, 175 Gram

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$3.83 avg/ea$2.19/100g

2 tsp vegetable oil

Crisco - Vegetable Oil, 1.18 Litre

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$10.49 was $10.99$0.89/100ml

salt and ground white pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.49$4.19/100g

1/4 cup chicken, fish or vegetable stock

Campbell's - Chicken Broth, 900 Millilitre

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$2.99$0.33/100ml

2 Tbsp soy sauce

Kikkoman - Soy Sauce, 148 Millilitre

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$5.19 was $5.69$3.51/100ml

2 tsp honey

Elias - Liquid Honey, 500 Gram

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$12.79$2.56/100g

2 tsp rice vinegar

Marukan - Rice Vinegar, 355 Millilitre

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$4.69 was $5.19$1.32/100ml

1/2 tsp sesame oil

kosa - Pure Sesame Oil, 185 Millilitre

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$5.29$2.86/100ml

1 medium garlic clove, minced

Garlic - Bulb, Mesh, 3 Each

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$1.49$0.50 each

1 tsp finely chopped fresh ginger

Not Available

1/2 tsp sriracha or other hot Asian-style chili sauce, or to taste (see Note)

Western Family - Sriracha Hot Chili Sauce, 455 Millilitre

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$4.99$1.10/100ml

pinch red pepper flakes, or to taste

Club House - Organic Crushed Red Pepper, 23 Gram

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$3.69$16.04/100g

1 tsp cornstarch mixed with 1 Tbsp water

Fleischmann's - Canada Corn Starch, 454 Gram

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$4.69 was $4.99$1.03/100g

10 cold, cooked Quality Foods (26/30 count) shrimp (see Note)

Western Family - Wild Argentine - Extra Large Raw Prawns, 340 Gram

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$14.99$4.41/100g

1 small green onion, thinly sliced

Green Onions - Organic (Scallions) Bunch, Fresh, 1 Each

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$2.99

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.