Rice and sautéed broccoli or bok choy would be perfect accompaniments to this flavorful fish.
3 tablespoons expeller-pressed peanut oil
1 4-lb. whole red snapper, cleaned, scaled, gutted, fins and gills removed
1/4 plus 1 Tbsp. low-sodium soy sauce
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
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
How to Make It
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.
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.
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.
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.
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