Whole Fried 1-3/4 Pound Yellowtail Snapper Chinese Style Recipe
sesame-soy, ponzu vegetables
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Ingredients
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Fish
Sauce
Vegetables
Method
Preparation of Fish
- 1
Clean and Prepare the Snapper
Rinse the yellowtail snapper under cold water and pat it dry with paper towels. Use a sharp knife to make three diagonal slashes on each side of the fish, about 1 inch deep. This helps it cook evenly and allows the flavors to penetrate.
- 2
Season the Fish
Rub the fish inside and out with salt and black pepper. Be sure to season the slashes as well.
- 3
Coat the Fish
In a shallow dish, spread the cornstarch. Dredge the fish in cornstarch, ensuring it is fully coated, including inside the slashes. Shake off any excess cornstarch.
Cooking the Fish
- 4
- 5
Fry the Fish
Carefully lower the coated snapper into the hot oil. Fry for about 8-10 minutes on each side or until golden brown and cooked through. Use a slotted spoon to remove the fish and place it on paper towels to drain excess oil.
Preparing the Sauce
- 6
Mix the Sauce Ingredients
In a small bowl, combine the soy sauce, sesame oil, ponzu sauce, minced ginger, and minced garlic. Stir well to combine all the ingredients.
Preparing the Vegetables
- 7
Sauté the Vegetables
In a separate pan over medium heat, add a splash of oil and sauté the sliced bell peppers, julienned carrot, and chopped green onions for about 2-3 minutes until slightly soft. Add the cucumber slices and sauté for an additional minute.
Serving
- 8
Plate the Dish
On a large serving platter, place the fried snapper. Arrange the sautéed vegetables around the fish. Drizzle the sesame-soy-ponzu sauce over the fish and vegetables before serving.