Crispy Snapper with Ginger and Scallion
Crispy skin protects and complements the delicate filets of broiled snapper sauced with fresh ginger and scallion. Our Galil blend with lemongrass and sage seasons fresh fish with a wonderful fragrance.
As one of the many symbolic dishes for Lunar New Year, whole fish is always present as a sign of prosperity. In Chinese "fish" sounds like "surplus" so whole fish symbolizes an increase in "prosperity*. May you have more than you need in the coming year!
- 2-3 pounds Red Snapper, butterflied (scales and bones removed)
1 tsp fine sea salt
1 tsp ground Muntok pepper (see notes below)
1 tsp Galil blend
- 2 Tbsp vegetable oil
- 2” piece of ginger, peeled and finely julienned
- 2 scallions, thinly sliced
2 Tbsp garlic slices, crushed lightly into pieces
- 1 tsp sugar
- 2 Tbsp vegetable oil
- 2 Tbsp soy sauce, gluten free or regular
- 2 Tbsp Shaoxing wine (see recipe notes below)
For the Sauce
- Preheat the oven to broil.
Onto a broil safe tray, place the snapper and cut diagonal slits through the skin. Be careful to cut just the skin and not through the entire filet.
- Brush the fish with oil thoroughly on the skin side and season both sides with the salt, Muntok, and Galil blend.
- Place the fish, about 2 inches from the broiled flame, and cook for 8-10 minutes or until the skin is crispy and fish is just barely cooked through. Rotate the tray while cooking to help the skin crisp evenly.
- While the fish is cooking, place the ginger, scallions, garlic slices, and sugar in a heatsafe bowl.
- Heat 2 tablespoons of oil until just smoked and pour over the ginger and scallion in the bowl to release flavors and flavor the oil.
- Give the pan a quick wipe and add the soy sauce and wine to the pot. Bring the pan to boil and pour the hot mixture into the ginger, scallion bowl.
- When the fish is ready, transfer carefully to a platter and serve with the warm.
*For more fascinating information on Lunar New Year dishes including details on homophones for even which type of fish to use, check out this great article from Chinahighlights.com.
For those spices that typically aren’t eaten whole (peppercorns, allspice, star anise etc.) it is convenient to keep a little bit ground and ready – just do small batches to keep things fresh. This is the grinder Lior recommends and uses for small needs. It’s a little quieter, utilizes good technology to help with even grinding, and has a removable container for easy cleaning and storage.
Shaoxing rice wine can be found online and in Asian grocery stores. If it is not available, other rice wines like mirin can be used to substitute - even white wine in a pinch. The wine offers nice flavor and texture to the dish so do try to include it.
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