How to Make a Whole Roasted Chinese Red Snapper - Powerful Handmade site

How to Make a Whole Roasted Chinese Red Snapper

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Chelsea Zimmer; Prop Styling: Mindi Shapiro


  • three tablespoons expeller-pressed peanut oil
  • 1 Four-lb. entire pink snapper, wiped clean, scaled, gutted, fins and gills got rid of
  • 1/Four cup low-sodium soy sauce
  • 7 scallions
  • 2 tablespoons thinly sliced contemporary ginger
  • 1 tablespoon thinly sliced garlic
  • 1 bunch cilantro
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons mirin
  • 1/2 teaspoon beaten pink pepper, non-compulsory
  • 1 lime minimize into 6 wedges


  1. Preheat oven to 400°F. Line a massive rimmed baking sheet with foil. Brush 1 tablespoon of the peanut oil over foil. Place fish on baking sheet. Brush external and within hollow space of fish with final 2 tablespoons peanut oil; drizzle 1 tablespoon of the soy sauce within hollow space. Cut three 2-inch slits all of the approach to the bone on all sides of fish.

  2. 2. Cut five of the scallions diagonally into 2-inch items. Stuff hollow space of fish with ginger, garlic, scallion items and twothirds of the cilantro.

  3. Bake fish till opaque and flakes simply with a fork, about 45 mins. (To take a look at for doneness, insert a small knife into slits; fish must draw back simply from the bone.) Remove fish from oven. Increase oven temperature to broil with oven rack 6 inches from warmth.

  4. Stir in combination sesame oil, mirin and final ¼ cup soy sauce in a small bowl. Stir in beaten pink pepper, if desired. Brush fish with 2 tablespoons of the soy sauce combination; go back fish to oven and broil till flippantly charred in spots, about 6 mins. Transfer to a serving platter.

  5. Thinly slice final 2 scallions; take away and reserve leaves from final cilantro. Sprinkle sliced scallions and cilantro leaves over fish. Serve with final soy sauce combination and lime wedges.

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  • Rice and sautéed broccoli or bok choy can be best accompaniments to this flavorful fish.

  • Yield: 6 servings

Nutritional Information

Calories according to serving: 212
Fat according to serving: 13g
Saturated fats according to serving: 2g
Cholesterol according to serving: 32mg
Fiber according to serving: 1g
Protein according to serving: 19g
Carbohydrates according to serving: 6g
Sodium according to serving: 556mg
Iron according to serving: 1mg
Calcium according to serving: 67mg
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