1/3 Photos of Whole Red Snapper in Szechuan Hot Sauce
Peter Pan's Note:
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.
My Private Note
Units: US | Metric
- 2 (8 ounce) red snapper fillets (or whole red snapper)
- 1 tablespoon soy sauce
- 1 tablespoon dry white wine
- 3 tablespoons vegetable oil
- 2 garlic cloves, minced
- 3 stalks green onions, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 2 tablespoons chili bean sauce
- 1 tablespoon tomato paste
- 2 teaspoons sugar
- 1 tablespoon white vinegar
- 1/2 cup water
- 1 tablespoon cornstarch
- 1/2 teaspoon sesame oil (optional)
- 1Rub the fish with soy sauce and dry wine mixture.
- 2Let the fish fillets marinated in the refrigerator for about 15 minutes.
- 3Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
- 4Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
- 5Bring the mixture to a boil before adding the fish fillets back to the skillet.
- 6Braise the fish in the sauce for about 4 to 5 minutes.
- 7Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.
- 8Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.
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Nutritional Facts for Whole Red Snapper in Szechuan Hot Sauce
Serving Size: 1 (373 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 533.6
- Calories from Fat 219
- Total Fat 24.4 g
- Saturated Fat 3.4 g
- Cholesterol 106.4 mg
- Sodium 701.7 mg
- Total Carbohydrate 12.9 g
- Dietary Fiber 1.1 g
- Sugars 6.0 g
- Protein 61.4 g
The following items or measurements are not included:
chili bean sauce