Whole Roasted Chinese Red Snapper
Chelsea Zimmer; Prop Styling: Mindi Shapiro
- 3 tablespoons expeller-pressed peanut oil
- 1 4-lb. whole red snapper, cleaned, scaled, gutted, fins and gills removed
- 1/4 cup low-sodium soy sauce
- 7 scallions
- 2 tablespoons thinly sliced fresh ginger
- 1 tablespoon thinly sliced garlic
- 1 bunch 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 400°F. 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 twothirds 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 ¼ 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.
- Yield: 6 servings
|Calories per serving:||212|
|Fat per serving:||13g|
|Saturated fat per serving:||2g|
|Cholesterol per serving:||32mg|
|Fiber per serving:||1g|
|Protein per serving:||19g|
|Carbohydrates per serving:||6g|
|Sodium per serving:||556mg|
|Iron per serving:||1mg|
|Calcium per serving:||67mg|