Crispy Red Snapper Chinese Style Recipes

Steps:

• Preheat oven to 450 degrees. Combine first 4 ingredients in a bowl. Spread on a baking sheet coated with cooking spray. Arrange fillets on top of vegetables; season with salt and pepper to taste. Combine crumbs and next 4 ingredients; toss with melted butter. Divide crumb mixture evenly over each fillet, pressing into the fish. Bake 20 minutes, or until fillets flake easily when tested with a fork. Sprinkle with scallion and serve with lemon wedges.

Steps:

• Put the potatoes in a medium saucepan and cover with water by about 1 inch; season with salt. Bring to a boil, then reduce to a simmer and cook until just tender, 10 to 12 minutes.
• Combine the vinegar, cherry peppers, olives, sliced celery and garlic in a large bowl. Drain the potatoes well; add to the bowl. Drizzle with 1/4 cup olive oil, season with salt and pepper and toss.
• Gently drag the blade of a knife back and forth across the fish skin to remove any moisture or remaining scales. Score the fish skin, making shallow diagonal slits about 3/4 inch apart (this prevents the fish from curling when cooked). If you have a large fillet, cut it into 4 pieces. Season the fish with salt and pepper.
• Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish skin-side down and immediately press with a spatula to prevent it from curling. Cook, rotating the skillet occasionally so the fish cooks evenly, until the skin is browned and crisp and the flesh is cooked about two-thirds of the way up the sides, 3 to 4 minutes. Flip and continue cooking until just cooked through, about 1 more minute. Immediately transfer to a paper towel-lined plate.
• Add the parsley and celery leaves to the potato salad and toss; season with salt and pepper. Divide the fish and potato salad among plates; serve with lemon wedges.

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.

Steps:

• In a shallow bowl, combine the bread crumbs, cheese, lemon pepper and salt; add fillets, one at a time, and turn to coat., In a heavy skillet over medium heat, cook fillets in oil, in batches, until fish just begins to flake easily with a fork, 4-5 minutes on each side.

Steps:

• In a medium skillet over high heat, heat the oil until hot.
• Reduce the heat to medium-high and add the garlic.
• Cook, stirring, for 30 seconds.
• Add the tomato and chiles and cook for 1 minute.
• Add the sugar, fish sauce and water.
• Simmer, stirring occasionally, until the sauce is thickened (about 3 minutes).
• Remove the sauce from the heat and set aside.
• In a large skillet heat about 1/2 inch of oil.
• Lay the snapper in carefully and cook over moderately high heat, without moving, until very brown and crusty (about 14 minutes).
• Turn the fish and cook the other side (about 10 minutes.).
• Drain the snapper on paper towels.
• To server, put the fish on a platter, pour sauce over it, and using a large fork lift the meat with the skin from the bones.
• Turn the fish over and do the same.
• Serve with steamed rice.