CHINESE BAKED WHOLE RED SNAPPER WITH GINGER AND SCALLION (for four as a main course, for eight as part of a buffet)
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a 4-1/2 pound red snapper, gutted and scaled with head and tail left on
1 teaspoon kosher salt
4 tablespoons rice wine
For the ginger scallion sauce:
6 tablespoons corn oil
4 tablespoons finely shredded gingerroot
4 scallions, chopped fine
6 tablespoons soy sauce
1 teaspoon sugar
fresh coriander sprigs for garnish
1. Pre-heat the oven to 400*and lightly oil a large, shallow oven-to-table baking dish. Rinse the fish under cold tap water, inside and out, and pat it dry with paper towels. Cut 2 diagonal slashes, almost to the bone, 1-1/2 inches apart, on both sides of the fish. Sprinkle both sides of fish with salt, place it in the dish and sprinkle it with rice wine.
2. Cover fish tightly with oiled aluminum foil and bake in the middle of the oven 45 to 55 minutes, or until it just flakes.
3. Heat a small skillet until medium hot and add the oil and shredded ginger. Turn the heat to low, cook the ginger a few seconds, and add the scallions. Stir briefly, then add the soy sauce and sugar. Stir the sauce gently and turn off the heat.
4. Remove the fish from the oven and carefully pour off any accumulated liquid. Pour the hot ginger sauce over the fish and garnish with the coriander. Serve immediately.
adapted from Millie Chan, The Kosher Chinese Cookbook