Yield: 4 Servings
4 (6-ounce or 170g) skin on red snapper fillets
2 tablespoon vegetable oil, divided
1 pint cherry tomatoes
green beans, trimmed
½ pound (225 g) bean sprouts
½ teaspoon minced fresh ginger
1 clove garlic, minced
1 tablespoon soy sauce
1 ½ cups fish stock
½ teaspoon red chile flake or more to taste
salt and pepper to taste
Place a large skillet over medium-high heat. Season the red snapper with salt and pepper to taste. Add 1 tablespoon of the oil to the pan followed by the snapper, placing it skin side down. Allow the snapper to cook ¾ of the way on its skin, about 4 minutes, then flip and finish cooking, about 2 minutes more. Transfer the fish to a plate and place in a very low oven to keep warm.
Wipe the skillet clean then add the remaining 1 tablespoon of oil followed by the tomatoes and salt to taste. Cook until the skins begin to blister then transfer to a plate place in the oven with the fish. Add the green beans to the pan and salt to taste, then cook until slightly tender, but still crisp. Transfer to the plate with the tomatoes. Finally add the beans sprouts and salt to the pan, adding more oil if necessary. Cook until the sprouts just begin to wilt, then transfer to the plate with the other vegetables.
Add the ginger and garlic to the pan and cook just until you can smell the aroma of the garlic. Stir in the soy sauce and fish stock, scraping the bits from the bottom of the pan. Simmer the sauce for 5 minutes, then strain through a fine strainer. Stir the red chili flake into the sauce.
To serve, place a puddle of the fish broth on a plate and top with a piece of the seared snapper. Place ¼ of the tomatoes, green beans, and bean sprout on the plate. Repeat with the remaining 3 plates and serve.