- 4 tablespoons vegetable oil or peanut oil, 4 turns of the pan
- 4 ounces red snapper fillets
- Salt and freshly ground pepper
- 1 teaspoon Chinese five-spice powder (found in the spice aisle)
- 2 inches fresh ginger, peeled and minced
- 2 garlic cloves, finely chopped
- 1 medium head napa cabbage (about 1-3/4 pounds), shredded
- 1 bunch of scallions (8 to 10), cut into thirds, then shredded lengthwise into matchsticks
- 1/4 cup soy sauce (eyeball it)
- 2 tablespoons rice vinegar or cider vinegar
- 2 tablespoons honey
In a medium nonstick skillet over medium-high heat, heat 1 tablespoon of the oil, 1 turn of the pan. Score the skin side of the fish with a few crosshatch marks to keep it from curling. Season the fish with salt, pepper and the five-spice powder. Put the fish in the skillet, skin side down, and cook, turning once, until its no longer raw in its thickest part, about 4 minutes on each side.
In a large nonstick skillet over medium-high heat, heat the remaining 3 tablespoons of oil, 3 turns of the pan. When the oil ripples, add the ginger, garlic and cabbage. Wilt and sear the cabbage for 3 to 4 minutes, then add the scallions and cook for another minute. Add the soy sauce, vinegar and honey. Toss the cabbage to coat evenly with the sauce and season to taste with salt and pepper.
Pile the ginger-scallion cabbage on dinner plates and top with the red snapper.