Chinese · Dinner
Grilled Whole Snapper with Ginger
Whole snapper scored and grilled over charcoal with ginger-scallion oil, brushed with soy sauce and shaoxing wine as it chars. A hot ginger-scallion oil finish is poured tableside to sizzle the aromatics, echoing Cantonese seafood restaurant technique. Served with steamed jasmine rice.
$8
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
398Calories
38.6gProtein
18.9gFat
21.4gCarbs
1.6gSugar
1.2gFiber
1180mgSodium
95mgChol
2.9gSat Fat
680mgPotassium
65mgCalcium
1.9mgIron
2.4mcgVitamin B12
6.5mgVitamin C
gluten-free-adaptable
protein-rich
low-calorie
rich-umami
thirty-min-meals
low-calorie
Instructions
1
Prep
Pat the snapper dry, score two diagonal cuts on each side down to the bone, and rub with salt and white pepper.
2
Marinate
Tuck half the ginger and scallion into the cavity and scored cuts, then drizzle soy sauce and shaoxing wine over the fish.
3
Rest
Let the fish sit at room temperature for 10 minutes.
4
Grill
Place the fish in an oiled grill basket over medium-high charcoal heat for 6 to 7 minutes per side until the skin chars and flesh flakes easily.
5
Plate
Scatter remaining ginger and scallion over the fish, heat vegetable oil and sesame oil until faintly smoking, pour the hot oil over the aromatics to sizzle, and serve immediately with jasmine rice and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g whole snapper, scaled and gutted
- 2 tbsp2 tbsp fresh ginger
- 44 scallions
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp shaoxing wine
- 2 tsp2 tsp sesame oil
- 4 tbsp4 tbsp vegetable oil, for hot oil finish
- 1 tsp1 tsp salt
- 2 pinch2 pinch white pepper
- 1 cup190g cooked jasmine rice, to serve
- 2 tsp2 tsp cilantro leaves, to finish
