Whole Red Snapper with Ponzu Recipe

Name: Whole Red Snapper with Ponzu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole red snappers (about 2 pounds), scaled, gutted, and cleaned; salt; 1/2 cup momiji oroshi, *; 1/2 cup scallions (white and green parts), finely chopped; 1 cup ponzu, divided between 4 small dipping bowls; 3 tablespoons sake; 1 tablespoon mirin; 1/2 cup soy sauce; 1/4 cup lime; 1/4 cup rice vinegar; 1/4 cup water; 1 (6-inch) piece kombu; 1/4 cup (about 1/8 ounce) bonito flakes (katsuobushi), tightly packed dried, shaved

Servings: persons

2 whole red snappers (about 2 pounds), scaled, gutted, and cleaned
salt
1/2 cup momiji oroshi, *
1/2 cup scallions (white and green parts), finely chopped
1 cup ponzu, divided between 4 small dipping bowls
3 tablespoons sake
1 tablespoon mirin
1/2 cup soy sauce
1/4 cup lime
1/4 cup rice vinegar
1/4 cup water
1 (6-inch) piece kombu
1/4 cup (about 1/8 ounce) bonito flakes (katsuobushi), tightly packed dried, shaved

1
Lightly season the fish with salt all over, including the cavities.
2
Let the fish rest for 30 minutes at room temperature.
3
Wipe off moisture that accumulates on the surface of the fish with paper towels.
4
Cut a 1/2-inch-deep slit lengthwise along the centerline of each fish, from head to tail.
5
Do this on both sides; the cuts will help the fish cook faster and make it easier to flake off the grilled flesh.
6
To make the dipping sauce, divide the momiji oroshi and scallions between the 4 bowls of ponzu; set aside.
7
Preheat a grill to medium-hot.
8
Brush the cooking grate clean and oil it well.
9
Grill the fish about 5 minutes per side.
10
Flip the snappers with caregently turn them with a fish spatula so they dont break apart.
11
When the fish are ready, youll see juice bubbling from the back, and if you peek inside the cavity, youll see that the spine and flesh near it will have turned white.
12
Serve the fish immediately, accompanied by the ponzu dipping sauce.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 whole red snappers (about 2 pounds), scaled, gutted, and cleaned, salt, 1/2 cup momiji oroshi, *, 1/2 cup scallions (white and green parts), finely chopped, and more.

Yes, Whole Red Snapper with Ponzu falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Red Snapper with Ponzu

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