Whole Roasted Chinese Red Snapper Recipe

Name: Whole Roasted Chinese Red Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons expeller-pressed peanut oil; 1 4-lb. whole red snapper, cleaned, scaled, gutted, fins and gills removed; 1/4 cup plus 1 Tbsp. low-sodium soy sauce; 7 scallions; 2 tablespoons thinly sliced fresh ginger; 1 tablespoon thinly sliced garlic; 1 bunch (about 3 oz.) cilantro; 2 tablespoons toasted sesame oil; 2 tablespoons mirin; 1/2 teaspoon crushed red pepper, optional; 1 lime, cut into 6 wedges

Servings: persons

3 tablespoons expeller-pressed peanut oil
1 4-lb. whole red snapper, cleaned, scaled, gutted, fins and gills removed
1/4 cup plus 1 Tbsp. low-sodium soy sauce
7 scallions
2 tablespoons thinly sliced fresh ginger
1 tablespoon thinly sliced garlic
1 bunch (about 3 oz.) cilantro
2 tablespoons toasted sesame oil
2 tablespoons mirin
1/2 teaspoon crushed red pepper, optional
1 lime, cut into 6 wedges

1
Preheat oven to 400u00b0F. Line a large rimmed baking sheet with foil. Brush 1 tablespoon of the peanut oil over foil. Place fish on baking sheet. Brush exterior and inside cavity of fish with remaining 2 tablespoons peanut oil; drizzle 1 tablespoon of the soy sauce inside cavity. Cut 3 2-inch slits all the way to the bone on both sides of fish.
2
Cut 5 of the scallions diagonally into 2-inch pieces. Stuff cavity of fish with ginger, garlic, scallion pieces and two-thirds of the cilantro.
3
Bake fish until opaque and flakes easily with a fork, about 45 minutes. (To test for doneness, insert a small knife into slits; fish should pull away easily from the bone.) Remove fish from oven. Increase oven temperature to broil with oven rack 6 inches from heat.
4
Stir together sesame oil, mirin and remaining 1/4 cup soy sauce in a small bowl. Stir in crushed red pepper, if desired. Brush fish with 2 tablespoons of the soy sauce mixture; return fish to oven and broil until lightly charred in spots, about 6 minutes. Transfer to a serving platter.
5
Thinly slice remaining 2 scallions; remove and reserve leaves from remaining cilantro. Sprinkle sliced scallions and cilantro leaves over fish. Serve with remaining soy sauce mixture and lime wedges.

163

kcal

Calories

Fat

Carbs

Protein

Fat 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 11 ingredients. The key ingredients include: 3 tablespoons expeller-pressed peanut oil, 1 4-lb. whole red snapper, cleaned, scaled, gutted, fins and gills removed, 1/4 cup plus 1 Tbsp. low-sodium soy sauce, 7 scallions, and more.

Yes, Whole Roasted Chinese Red Snapper 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 Roasted Chinese Red Snapper

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