Snapper

This is a quick and easy dish I learned from some Phillipinos while working on the SS Delphine in the Mediterranean. It's apparently quite traditional and though I have not been there yet I can tell you it is Delicious.... and Nutritious>

Crispy Snapper in Tomato Sauce

Dice some onion, chop garlic and ginger and chili, sweat in grapeseed oil. Once the onions are soft you can add tomato, fresh, canned or both, or you can cook onion mixture until caramelized for a deeper flavour. Up to you. Season liberally with fish sauce and a dash of soy sauce and sesame oil. Cook for 30 min or longer, medium heat.
While tomato sauce cooks cut snapper filets in half after removing any bones. Season lightly with salt. Make a large pan hot, add enough oil to thoroughly cover the bottom. Make it hot. Add snapper and don't do anything. You will flip the fish once only, when it is very very cripsy on the first side. Seriously, don't touch it.

The key to this dish is making the fish really very extra super crispy. Cook it until it is crispy. But not burnt, not too high heat. Burnt is not crispy, burnt is bad and gives you cancer.

Once your fish is crispy add it to the sauce. Simmer a few moments. Serve over rice, or tonight it's quinoa.

Bon appetite