WENT FISHING!! #SCORED SNAPPER SLICES IN HOISIN SAUCE

I’m a huge lover of fish. It seems like I’ve consumed same a ‘million’ and one ways in various styles. I love it in the fillet form as well as  the whole fish with the beautiful head and its bones. That’s how many islanders, specifically Jamaicans love to consume their fish. We’re pros to this. And when I do devour it with the bones and head, I’ve to give undivided attention. If not careful, this could be risky ‘business’ (well, consumption).

UNCOOKED SNAPPER SLICES FOR PAN-FRYING AND INPUT IN HOISIN SAUCE
SEASONED SNAPPER SLICES FOR PAN-FRYING AND INPUT IN HOISIN SAUCE

Anyway guys, so I decided on cooking fish for supper. I made sure to score my fish slices so as to allow  the penetration of seasonings/spices within. Escoveitched fish was on my mind. What do you know? At the last moment I ‘flipped flopped’ and decided to go a tad oriental-style. I had some hoisin sauce left back from a few weeks ago when I cooked a chicken dish. I had not used it since, so It had been just perching there inside the refrigerator door as if to say, “pick me!” And I did.

The main ingredients in hoisin sauce are plum puree, soy, vinegar, sugar, miso (paste made from soybean) and others. It’s dark in color and possesses a combination of sweet and salty taste. This pungent and bold sauce is popularly used as a dipping sauce in many oriental eateries and kitchens.

First, I lightly dredged my fish slices and pan-fried them in a hot skillet with a combination of coconut and canola oil. After draining oil, julienned veggies were added to skillet. These were softened making sure to remove bits at the bottom of pan which only provided more enhancement to dish.

VEGGIES SIMMERING IN HOISIN SAUCE
VEGGIES SIMMERING IN HOISIN SAUCE

At this point, I added three teaspoons of hoisin sauce (a little goes a long way). Also, added to that were crushed pimento (all spice), drizzle of vinegar, thyme and a splash of water. Snapper slices were then placed back in skillet on low heat. This was allowed to simmer for approximately five minutes. Sauce was spooned on each pieces for even more absorption of sauce.

I served my hoisin fish with a warm cabbage and carrot slaw along with rice and red beans(not in pic). All the flavors and spices complimented each other. Moreover, the right amount of hoisin sauce was administered to dish so as to yield a succulent and delicious taste to fish.

WARM CABBAGE AND CARROT SLAW
WARM CABBAGE AND CARROT SLAW

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