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.

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