Whole Red Snapper in Szechuan Hot Sauce
Dive into a symphony of bold flavors with this Whole Red Snapper in Szechuan Hot Sauce—a show-stopping dish that's as visually stunning as it is delicious. This recipe features a beautifully fried whole red snapper, its skin golden and crispy, bathed in a fiery, aromatic Szechuan-style sauce made with doubanjiang, Szechuan peppercorns, and dried red chilies. The sauce strikes a harmonious balance of savory, tangy, and subtly sweet, accentuated by the warmth of ginger and garlic. Finished with fresh scallions and cilantro for a burst of color and freshness, this dish is perfect for impressing guests or elevating family dinners. Best served with steamed white rice to soak up every drop of the rich, spicy sauce, this recipe is a must-try for lovers of authentic Chinese cuisine.
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Recipe Information
Ingredients
- 1 (about 2 pounds) whole red snapper
- 2 teaspoons salt
- 0.5 teaspoons ground white pepper
- 2 tablespoons cornstarch
- 0.5 cups vegetable oil
- 1 tablespoon ginger, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon Szechuan peppercorns
- 6 pieces dried red chilies
- 2 tablespoons doubanjiang (fermented chili bean paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 cup chicken stock
- 2 pieces scallions, thinly sliced
- 2 tablespoons fresh cilantro, for garnish
Instructions
Clean the red snapper by removing scales, gills, and innards. Pat dry with paper towels.
Score shallow diagonal cuts on both sides of the fish to help it cook evenly. Season with 1 teaspoon of salt and the ground white pepper, rubbing it into the cuts and skin.
Lightly dust both sides of the snapper with cornstarch, shaking off any excess.
Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat. Once hot, gently fry the fish for 4-5 minutes on each side until golden and crispy. Carefully remove the fish and set it aside on a plate.
Pour out most of the used oil from the skillet, leaving about 2 tablespoons.
Using the same skillet, lower the heat to medium. Add ginger slices, minced garlic, Szechuan peppercorns, and dried red chilies. Stir-fry for 1-2 minutes until fragrant.
Stir in the doubanjiang and cook for 1 minute to release its flavors.
Add soy sauce, rice vinegar, sugar, and chicken stock. Stir well to combine and bring the sauce to a simmer.
Return the fried red snapper to the skillet and spoon the sauce over the fish. Let it cook in the sauce for 4-5 minutes, ensuring the flavors infuse into the fish.
Carefully transfer the fish to a serving platter. Garnish with sliced scallions and fresh cilantro.
Serve immediately with steamed white rice or your favorite side dish.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.5 g | 162% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 8092 mg | 352% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 9.1 g | ||
| Protein | 261.7 g | 523% | |
| Vitamin D | 60.0 mcg | 300% | |
| Calcium | 332 mg | 26% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 3818 mg | 81% | |
*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.
