Crispy Whole Red Snapper
Spring and the warmer weather is nearly here, and there is no better way to celebrate than with a delicious, whole cooked crispy snapper for the whole family to enjoy.
This recipe should feed a family of four and will have you welcoming in the warm weather with open arms.
What you’ll need:
2 whole red snappers were cleaned and scaled
Cooking oil, for frying
6 tablespoons canned low-sodium chicken broth or homemade stock
2 tablespoons plus 2 teaspoons soy sauce
2 tablespoons lime juice
4 teaspoons fresh orange juice
2 teaspoons Asian sesame oil
1/2 teaspoon grated fresh ginger
2 spring onions, including green tops, cut into thin slices
Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a 12-inch or larger non-stick frying pan, heat 3/8 of an inch of cooking oil over moderately high heat until very hot.
Carefully add the fish, letting the tails stick out of the pan if necessary. Let the fish cook, without moving them, until crisp and browned for about 9 minutes. Using a large spatula, carefully turn each fish.
Continue cooking until crisp and browned and just done, about 7 minutes longer. Drain on paper towels.
Meanwhile, in a small glass or stainless-steel bowl, combine the broth, soy sauce, lime juice, orange juice, sesame oil, grated ginger, and scallions.
Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet with the skin attached. Turn the fish over and repeat. Pass the sauce.