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    You are in: Home / Chinese / Whole Red Snapper in Szechuan Hot Sauce Recipe
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    Whole Red Snapper in Szechuan Hot Sauce

    Whole Red Snapper in Szechuan Hot Sauce. Photo by Imwatchin

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    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.

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    Units: US | Metric


    1. 1
      Rub the fish with soy sauce and dry wine mixture.
    2. 2
      Let the fish fillets marinated in the refrigerator for about 15 minutes.
    3. 3
      Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
    4. 4
      Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
    5. 5
      Bring the mixture to a boil before adding the fish fillets back to the skillet.
    6. 6
      Braise the fish in the sauce for about 4 to 5 minutes.
    7. 7
      Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.
    8. 8
      Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.

    Ratings & Reviews:

    • on April 08, 2003


      This sauce is excellent on fish! Lots of flavor, and I just love the spicy zing!!! I added some more soy sauce (maybe 2-3 T?) in step 4 to cut the tomato taste a bit and give it that Oriental flavor I'm used to. Just my own preference. I also substituted tilapia fillets, which worked out nicely. I'm keeping my eyes open for a sale on those snapper fillets, though!

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    • on January 10, 2009

      Brilliant. Did not use the chilli bean and roasted the whole snapper in the oven for 30 mins. We then added the sauce with fish for 5 min more mins in the oven and it turned out wonderfully.

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    • on March 17, 2010


      This sauce was very tasty. My bean sauce was oriental "black bean garlic sauce". Did add a little more sugar than called for (to taste) as the vinegar was quite strong. I think overall though, will use a different fish type next time. Snapper tends to be very fishy in flavor, which I thought would be cut by the sauce, but it wasn't. Will use recipe again with sole, tillapia or mahi-mahi next time.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    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

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