Crispy Red Snapper Chinese Style Recipes

PAN SEARED RED SNAPPER

Steps:

• Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.
• Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

CRUMB-COATED RED SNAPPER

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

CRISPY SNAPPER WITH POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with water by about 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until just tender, 10 to 12 minutes.
• Combine the vinegar, cherry peppers, olives, sliced celery and garlic in a large bowl. Drain the potatoes well; add to the bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss.
• Gently drag the blade of a knife back and forth across the fish skin to remove any moisture or remaining scales. Score the fish skin, making shallow diagonal slits about 3/4 inch apart (this prevents the fish from curling when cooked). If you have a large fillet, cut it into 4 pieces. Season the fish with salt and pepper.
• Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish skin-side down and immediately press with a spatula to prevent it from curling. Cook, rotating the skillet occasionally so the fish cooks evenly, until the skin is browned and crisp and the flesh is cooked about two-thirds of the way up the sides, 3 to 4 minutes. Flip and continue cooking until just cooked through, about 1 more minute. Immediately transfer to a paper towel-lined plate.
• Add the parsley and celery leaves to the potato salad and toss; season with salt and pepper. Divide the fish and potato salad among plates; serve with lemon wedges.

WHOLE RED SNAPPER IN SZECHUAN HOT SAUCE

Steps:

• Rub the fish with soy sauce and dry wine mixture.
• Let the fish fillets marinated in the refrigerator for about 15 minutes.
• Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
• Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
• Bring the mixture to a boil before adding the fish fillets back to the skillet.
• Braise the fish in the sauce for about 4 to 5 minutes.
• Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.
• Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.

CRISPY CRUSTED RED SNAPPER RECIPE - (4.1/5)

Steps:

• Preheat oven to 450 degrees. Combine first 4 ingredients in a bowl. Spread on a baking sheet coated with cooking spray. Arrange fillets on top of vegetables; season with salt and pepper to taste. Combine crumbs and next 4 ingredients; toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes, or until fillets flake easily when tested with a fork. Sprinkle with scallion and serve with lemon wedges.

QUICK-BRAISED RED SNAPPER

Steps:

• In a bowl, combine wine, vinegar, soy sauce, sugar, and 2 teaspoons cornstarch, stirring until sugar has dissolved; set aside. Pat fish very dry; make 3 diagonal slashes at 2-inch intervals on each side. Sprinkle fish all over with remaining 1 tablespoon cornstarch.
• Preheat a wok or large skillet over high until smoking hot, about 2 minutes. Carefully add oil and wait until it shimmers, 10 to 15 seconds. Add ginger and garlic; reduce heat to medium-high and cook until golden, 30 seconds to 1 minute. Transfer to a plate with a fork or slotted spoon.
• Swirl oil around wok to evenly coat. Add fish and cook, undisturbed, until golden brown at bottom edges and it no longer sticks to pan (test by shaking vigorously; fish should slide back and forth when ready to flip), about 5 minutes. Flip and cook on second side, 5 minutes more. Flip again. Return ginger mixture to wok, along with wine mixture, peppers, and scallions. Reduce heat to medium and simmer, spooning braising liquid over top of fish constantly, until thickened slightly and fish is just cooked through, 3 to 4 minutes. Transfer to a serving platter and serve immediately, with rice.

SALT BAKED RED SNAPPER

Steps:

• Preheat oven to 450 degrees with a rack in the center. Rinse fish thoroughly, inside and out, until no traces of blood remain. Pat fish dry with paper towels. Stuff cavity of fish with a few lemon slices, a few sprigs of parsley, a few sprigs of thyme, and a bay leaf; set aside.
• In a large bowl, stir together salt and egg whites until thoroughly combined. Spread a 1/2-inch layer of salt, about the size of the fish, in a baking dish. Arrange the remaining lemon slices, parsley, thyme, and bay leaves over the salt; place fish on top of herbs.
• Pour the remaining salt over fish, completely covering the body; the tail can stick over edge of pan. Using your fingers, pat down salt, completely sealing the fish.
• Place pan in oven, and cook until fish is done, allowing 15 minutes per pound. (One way chefs check for doneness is to insert a carving fork or metal skewer through the salt crust and into the fish, then place the skewer to the chin under lower lip for 15 seconds; if the metal feels very warm the fish is done.) Remove pan from oven; let sit 5 minutes.
• Gently break away the crust. Transfer fish to a cutting board. Using a paring knife and your fingers, peel away skin. Separate, and serve.

CA CHIEN (CRISPY RED SNAPPER WITH SPICY TOMATO SAUCE)

Steps:

• In a medium skillet over high heat, heat the oil until hot.
• Reduce the heat to medium-high and add the garlic.
• Cook, stirring, for 30 seconds.
• Add the tomato and chiles and cook for 1 minute.
• Add the sugar, fish sauce and water.
• Simmer, stirring occasionally, until the sauce is thickened (about 3 minutes).
• Remove the sauce from the heat and set aside.
• In a large skillet heat about 1/2 inch of oil.
• Lay the snapper in carefully and cook over moderately high heat, without moving, until very brown and crusty (about 14 minutes).
• Turn the fish and cook the other side (about 10 minutes.).
• Drain the snapper on paper towels.
• To server, put the fish on a platter, pour sauce over it, and using a large fork lift the meat with the skin from the bones.
• Turn the fish over and do the same.
• Serve with steamed rice.