Baked Snapper Chinoise
Elevate your seafood dining experience with this exquisite Baked Snapper Chinoise, a recipe that combines the delicate flavors of fresh red snapper with bold Asian-inspired aromatics. Infused with a fragrant marinade of soy sauce, sesame oil, rice wine vinegar, and a hint of brown sugar, this dish achieves the perfect balance of savory, sweet, and tangy. Thinly sliced ginger, minced garlic, and chopped scallions impart layers of flavor, while fresh cilantro and red chili flakes add an herbaceous and subtle spicy kick. Wrapped in foil to lock in moisture, the fish is perfectly steamed in its own juices and emerges tender and flaky from the oven. This simple yet elegant dish is ready in under an hour and makes a stunning centerpiece when paired with steamed rice and your favorite Asian vegetables. Whether you're hosting a dinner party or enjoying a quiet night at home, Baked Snapper Chinoise promises to delight with its vibrant, restaurant-quality taste.
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Recipe Information
Ingredients
- 1 3-4 pound fish whole red snapper, cleaned and scaled
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 inches ginger, thinly sliced
- 4 cloves garlic cloves, minced
- 3 stalks scallions, chopped
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 0.5 teaspoon red chili flakes
- 1 whole lemon, sliced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sheet foil or parchment paper
Instructions
Preheat your oven to 375°F (190°C).
Rinse the red snapper under cold water and pat it dry with paper towels.
Using a sharp knife, make three diagonal slashes on each side of the fish to allow the marinade to penetrate.
In a small bowl, combine soy sauce, sesame oil, rice wine vinegar, brown sugar, minced garlic, and red chili flakes. Mix until the sugar dissolves.
Rub the fish with salt and black pepper, then brush the marinade all over, including inside the cavity and into the slashes.
Stuff the cavity of the fish with half of the ginger slices, half of the scallions, and a few cilantro sprigs. Lay the lemon slices inside the cavity as well.
Place the fish on a large sheet of foil or parchment paper. Scatter the remaining ginger, scallions, and cilantro over the fish.
Wrap the foil or parchment paper tightly around the fish to create a sealed pouch, ensuring the steam will stay trapped inside during baking.
Place the foil-wrapped snapper on a baking sheet and bake in the preheated oven for 25 minutes, or until the fish flakes easily with a fork and is fully cooked.
Carefully remove the fish from the oven and let it rest for 3 minutes before unwrapping the foil.
Serve the Baked Snapper Chinoise hot with steamed rice and your favorite Asian-inspired vegetables. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1305 mg | 57% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 4.3 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 19.8 mcg | 99% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1979 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
