Feast your senses on a culinary journey to the heart of Sichuan Province with our tantalizing Whole Red Snapper in Szechuan Hot Sauce. This iconic dish is a fiery symphony of flavors, where the delicate sweetness of the fish meets the bold, numbing heat of Szechuan peppers. Perfectly balancing the fiery heat, our recipe features a medley of aromatic vegetables, including tender bamboo shoots, crisp water chestnuts, and vibrant red bell peppers, all enveloped in a rich, savory sauce. Alongside this centerpiece, we present an array of tempting accompaniments, including a refreshing Cucumber Salad with a tangy dressing, classic Steamed Rice to soak up the delectable sauce, and a simple yet flavorful Egg Drop Soup to complete your Szechuan feast. Prepare to embark on a culinary adventure that will leave your taste buds tingling and your spirit invigorated.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED SNAPPER AND ASPARAGUS WITH RED PEPPER SAUCE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the bell pepper, garlic, shallot, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook until the bell pepper is tender, 6 to 8 minutes. Stir in the vinegar, scraping up any browned bits from the bottom of the pan; cook until mostly evaporated, about 1 minute. Add the heavy cream and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly thickened, about 2 minutes; discard the thyme. Transfer the mixture to a blender and puree; season with salt and pepper and add up to 1 more teaspoon vinegar, if needed.
- Preheat a grill to high and generously oil the grates. Rub the fish with 1 tablespoon olive oil and season with salt and pepper. Rub the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the fish skin-side down until the skin is marked and crisp, about 3 minutes. Carefully flip and grill until just cooked through, 1 to 2 more minutes. Grill the asparagus, turning occasionally, until charred in spots, 4 to 5 minutes.
- Spoon the pepper sauce onto plates. Top with the fish and asparagus; sprinkle with the parsley.
Nutrition Facts : Calories 400, Fat 25 grams, SaturatedFat 9 grams, Cholesterol 99 milligrams, Sodium 468 milligrams, Carbohydrate 11 grams, Fiber 4 grams, Protein 41 grams, Sugar 5 grams
WHOLE RED SNAPPER IN SZECHUAN HOT SAUCE
My Mom would prepare this dish using the whole fish. I prefer fillets. Adjust the amount of hot bean sauce to fit your guest taste.
Provided by Peter Pan
Categories Szechuan
Time 35m
Yield 2 serving(s)
Number Of Ingredients 14
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.
STEAMED WHOLE RED SNAPPER WITH ASIAN FLAVORS
Categories Fish Steam Snapper Spring Lemongrass Sesame Soy Sauce Bon Appétit
Yield Makes 4 main-course servings
Number Of Ingredients 12
Steps:
- Sprinkle inside of each fish with salt. Using sharp cleaver or knife, make 4 diagonal slits on 1 side of each fish, spacing equally and cutting to the bone. Insert 1 slice of ginger, 1 slice of garlic and 1 cilantro leaf into each slit. Turn fish over. Make 4 diagonal slits on second side of each fish and insert remaining sliced ginger, sliced garlic and cilantro leaves. Arrange fish in 9-inch-diameter glass pie dish. (Can be made 6 hours ahead. Cover; refrigerate).
- Place a slice of ginger and garlic, then a whole cilantro leaf in each slit; they will add flavor to the fish during the steaming process. Hold back the flaps to insert the seasonings more easily.
- Pour enough water into wok or large pot to reach depth of 1 1/2 inches. Place bottom of 11- to 12-inch-diameter bamboo steamer over water in wok or open a steamer rack and place in pot. Place dish with fish in bamboo steamer (or on steamer rack). Curl tails if necessary to fit.
- The classic Chinese way to cook the fish is in a tiered bamboo steamer set over boiling water in a wok. Pour water to a depth of 1 1/2 inches into the wok.
- If you don't have a bamboo steamer or a wok, you can use a vegetable steamer rack set in a large pot. The pot should be large enough to allow steam to circulate around the glass pie dish that holds the fish.
- Sprinkle 1 tablespoon each of chopped cilantro, shallots, lemongrass and green onions into dish around fish. Combine broth and 1 tablespoon soy sauce in cup and pour into dish. Bring water to boil. Cover bamboo steamer (or pot). Steam fish until just opaque in center at bone, about 18 minutes.
- Before steaming, surround the fish with chopped shallots, lemongrass, green onions, and cilantro. Then pour a broth and soy sauce mixture into the dish to flavor the fish as it cooks.
- Meanwhile, combine sesame oil and vegetable oil in heavy medium skillet. Add chopped ginger and chopped garlic, then 2 tablespoons each of chopped cilantro, shallots, lemongrass and green onions. Stir over medium heat until oil is hot and seasonings are fragrant, about 3 minutes. Pour seasoned oil into small bowl; add remaining 2 tablespoons soy sauce.
- Using oven mitts as aid, transfer dish with fish to work surface. Using large spatula, transfer fish to platter. Spoon juices from dish over fish. Spoon some of seasoned oil over fish. Serve fish with rice; pass remaining seasoned oil.
- You may have to special-order whole fish from the supermarket or fish market.
- ** Available at Southeast Asian markets and in the produce section of some supermarkets.
WHOLE ROASTED RED SNAPPER WITH SMOKED PAPRIKA-HOT GARLIC SAUCE
Steps:
- Preheat oven to 450 degrees F.
- Place herbs, oranges, and lemons in the cavity of the fish. Drizzle oil over fish and season with salt and pepper. Place in a roasting pan and roast until just cooked through, about 30 to 40 minutes. Transfer fish to platter and immediately pour the hot garlic sauce over the entire fish.
- Place oil in small saucepan over medium heat. Add garlic and cook until garlic is lightly golden brown. Transfer mixture to a medium bowl, add vinegar, paprika, and salt and blend with an immersion blender until smooth.
FRIED WHOLE RED SNAPPER WITH SPICY CHILE SAUCE
Steps:
- Mix the fish sauce, water, chile garlic sauce, the lime juice, and sugar together in a small pan and bring to a boil.
- Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking.
- Make 2 diagonal cuts on each side of the fish for ease of cooking. Salt, pepper, and flour both sides of the fish. Fish should be dry, as to not splatter oil when frying. Lower fish into oil, the oil should bubble vigorously. Cook 4 minutes on each side until golden brown. Check cuts on fish for doneness.
- When fish is almost cooked, heat up sauce and stir in cornstarch mixture while sauce is boiling. Sauce should be slightly thick, but not lumpy. Remove fish from oil and slightly dry with paper towels. Add scallions to the sauce and pour over fish to cover. Serve with steamed rice.
CRISPY RED SNAPPER "CHINESE STYLE"
Steps:
- Make the sauce: Put the soy sauce, fish sauce, plum wine, sugar, garlic, jalapeno, ginger, lemongrass, and water in a bowl and stir together; set aside.
- While you make the vegetables, pour enough oil to submerge the snapper into a wide, deep, heavy-bottomed pot. You will need at least a quart, depending on the width of the pot and the thickness of the fish. Heat the pot over medium-high heat to 370 degrees F.
- Make the vegetables: Heat 2 tablespoons canola oil in a skillet over medium-high heat. Add the sliced ginger and sausage and cook until the sausage begins to give off its fat, about 5 minutes. Add the mushrooms and cook until they begin to give off their liquid, adding more oil if necessary. Add the tomatoes, scallions, carrot, leek, and chile, and cook until just soft, about 2 to 3 minutes. Remove the pan from the heat, cover, and keep the vegetables warm.
- Fry the fish: Score the snapper 4 times from top to belly, starting about 3 inches behind the head and making the last slash about 2 inches from the tail; take care not to cut into the flesh. When the oil is almost hot enough, dredge the snapper in the flour, shaking off any excess. Skewer the fish from head to tail with a metal skewer, curving the fish as needed. Slowly carefully add the fish to the pot and fry until cooked through and moist at the bone on the head end, approximately 10 to 15 minutes.
- To serve: Spread some sauce onto a fish platter and place the fish on top; spoon the vegetables over the fish. Present at the table, cutting individual portions there, and garnishing with pea sprouts. Serve the extra sauce on the side.
MESQUITE-SMOKED CARIBBEAN STYLE WHOLE RED SNAPPER
Make and share this Mesquite-Smoked Caribbean Style Whole Red Snapper recipe from Food.com.
Provided by lazyme
Categories Caribbean
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make 4 or 5 deep diagonal cuts into the flesh of the fish on both sides of the fish.
- Season the snapper both inside and out with the salt and black pepper.
- In a mixing bowl, combine the red pepper, yellow pepper, onion, and cilantro, set aside.
- Place the snapper in a large casserole dish.
- Stuff the cavity of the fish with the pepper/onion mixture.
- In a small bowl mix the ginger, garlic, and the Scotch bonnet pepper, rub this mixture all over the fish being sure to rub the cavity and the slits on either side.
- In a separate mixing bowl combine the coconut milk, rum, lime juice, sugar and olive oil.
- Pour this mixture over the snapper and wrap with plastic.
- Refrigerate and let marinade for 2 hours before smoking.
- Be sure to turn the fish 3 times during the marinating period.
- Set-up the grill using an indirect cooking method (the coals are pushed to the sides of the grill and the fish cooks in the center of the coals), and sprinkle the Mesquite wood chips over top the charcoals.
- Place the marinated snapper in a fish basket and place the basket on the grill.
- Cover the grill and let the fish cook for 45 minutes to 1 hour, or until the flesh flakes and breaks away from the bone.
Nutrition Facts : Calories 921.8, Fat 51.7, SaturatedFat 26.8, Sodium 5293.6, Carbohydrate 100.2, Fiber 3.3, Sugar 86, Protein 3.9
BAKED WHOLE RED SNAPPER
Red snapper is a mild and lean fish with a firm texture. The aromatics combined with the Cajun spices will have your taste buds dancing!
Provided by CookingWithShelia
Categories Fish Recipes
Time 30m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Clean red snapper inside and out under cold running water. Pat dry with paper towels.
- Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity of the fish. Set on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of the fish.
Nutrition Facts : Calories 616.1 calories, Carbohydrate 10.5 g, Cholesterol 166.6 mg, Fat 20.3 g, Fiber 4.7 g, Protein 95.3 g, SaturatedFat 2.7 g, Sodium 442.4 mg, Sugar 0.8 g
Tips:
- To ensure the best flavor and texture, choose a fresh, firm red snapper.
- If you can't find Szechuan hot sauce, you can substitute another type of hot sauce, such as Sriracha or Tabasco, but adjust the amount to taste.
- Be careful not to overcook the fish, as it will become tough and dry. Cook it until the flesh is opaque and flakes easily with a fork.
- Serve the red snapper immediately with steamed rice or your favorite side dishes.
Conclusion:
This recipe for Whole Red Snapper in Szechuan Hot Sauce is a delicious and impressive dish that is perfect for a special occasion. The fish is cooked to perfection and the sauce is flavorful and spicy. With a few simple ingredients and a little bit of time, you can create a restaurant-quality meal at home.
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