Yield
4

How to Make It

Step 1

Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a 12-inch or larger nonstick frying pan, heat 3/8 of an inch of cooking oil over moderately high heat until very hot. A deep-fat thermometer should register 375°. 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, 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.

Step 2

Meanwhile, in a small glass or stainless-steel bowl, combine the broth, soy sauce, lime juice, orange juice, sesame oil, grated ginger, and scallions.

Step 3

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.

Step 4

Fish Alternatives: In place of the whole red snappers, you can use whole sea bass, porgies, or rockfish of the same weight.

Step 5

Wine Recommendation: A crisp, acidic white wine will be best with the citrus flavors and Asian ingredients of this dish. Try a sauvignon blanc from the Loire Valley in France (Sancerre) or a pinot blanc from the Alsace region.

Quick From Scratch Fish & Shellfish

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