Ingredients

(for large-size “Fukkura-san”)

1  medium-size whole Tai snapper, scaled and cleaned

flour

2 tablespoons  olive oil

2 cloves  garlic, smashed

1  oil marinated anchovy filet

1/2 tablespoon  sliced dry chili or crushed chili flakes

1/2 tablespoon  caper (optional)

1/2 cup  white wine

1/2 cup  water

1/2 cup  cherry tomatoes, halved

7-8  medium-size mussels

7-8  medium-size shrimp

salt and pepper

basil leaves

lemon wedges

Procedure

1. 1.Cut off the head of the snapper if the fish is too large to fit the skillet.
   

2. 2.Season all sides (including inside) of the snapper with salt and pepper.  Lightly dredge the skins with the flour.
   

3. 3.Heat the skillet of Fukkura-san over medium-high heat for 3 minutes.
   

4. 4.Add the olive oil and sauté the garlic until the garlic is aromatic.  Push the garlic cloves to one side of the skillet.
   

5. 5.Add the snapper (presentation-side down) to the skillet and sear for 2-3 minutes until the cooked skin is crisp.  Turn and sear for another 2-3 minutes.
   

6. 6.Turn the heat down to medium, and add the anchovy, dry chili, and caper (optional) and sauté for about 2 minutes.
   

7. 7.Add the white wine and water and bring to simmer.
   

8. 8.Add the cherry tomatoes, and season the broth with salt and pepper.
   

9. 9.Cover with the lid and simmer for 3 minutes.
   

10. 10.Open the lid and add the mussels, shrimp, and some basil leaves.
    

11. 11.Cover with the lid and simmer for 4-5 minutes, or until all the ingredients are cooked through.
    

12. 12.Serve into individual plates with lemon wedges at the table.  (With the lid on, the inside will stay very hot even after bringing Fukkura-san to the table).