Health

Whole Roasted Chinese Red Snapper

whole-roasted-chinese-red-snapper-recipe

Chelsea Zimmer; Prop Styling: Mindi Shapiro

Ingredients

  • 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

Preparation


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.


  • Active:
  • Total:
  • Yield: 6 servings

Nutritional Information

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

Good to Know

Rice and sautéed broccoli or bok choy would be perfect accompaniments to this flavorful fish.
Callie Nash