Grilled Snook Fillets With Oyster Sauce Glaze And Fried Rice
| ¾ cup | oyster sauce |
| 1 dash | fish sauce |
| 1 tsp | Sambal oelek chili paste |
| 1 well seasoned | griddle pan |
| 4 x 8oz. | Snook or Pickerel fillets |
| 2 tbsp | bbq seasoning |
| 2 tbsp | olive oil |
| 2 tbsp | olive oil |
| 4 slices | thick sliced bacon, chopped |
| 1 cup | baby shrimp, peeled, deveined, tail removed |
| 1 medium | onion, diced |
| 1 tbsp | minced ginger |
| 3 cloves | garlic, minced |
| ½ cup | gai lan (Chinese broccoli) or rapini, lightly blanched and chopped |
| ¼ cup | dried shiitake mushroom, soaked and chopped |
| 2 cups | cooked Chinese sticky rice |
| 1 tsp | Sesame oil |
| 1 tbsp | toasted sesame seeds |
Mix together the oyster sauce, fish sauce, and sambal oelek and set aside
Preheat grill and griddle pan to medium high heat.
Season the snook with bbq seasoning and oil, rubbing the seasoning all over the fish.
Reduce the heat to medium and place the snook on the grill, skin side down and sear the fish for 1 to 2 minutes. Reduce heat to low, close lid and grill for 15 minutes, glazing the top of the fish liberally with the seasoned oyster sauce every 5 minutes.
Pour the oil onto the griddle pan or fry pan and add the bacon. Stir-fry for 1 minute and add the shrimp. Stir-fry for one minute and add the onion, ginger and garlic. Stir fry for one minute and add the broccoli or rapini and shitake mushrooms. Add the rice and sesame oil and stir-fry for 2 to 3 minutes.
Remove the fish and the rice from the grill, garnish with toasted sesame seeds and serve.
Serves 4.
