Roasted Red Snapper
Red sea bream is briefly deep-fried after being dipped in soy sauce, then drizzled with seasoned sauce and oven-roasted, and served with spinach hearts.
Ingredients
Red snapper (about 1000 g)
1
Soy sauce
50 g
Fatty pork slices
125 g
Shaoxing wine
50 g
MSG
2 g
Scallion segments
50 g
Scallion oil
50 g
Ginger slices
30 g
Clear broth
300 g
Fine salt
2 g
Peanut oil (about 50 g consumed)
750 g
Spinach hearts
200 g
Instructions
1
Preparing the Fish
Scrape off the scales of the red snapper, remove the gills, take out the insides, wash thoroughly with clean water, pat the fish dry with a cloth, and coat the entire body with soy sauce. Set aside for later use.
2
Flash-Frying
Place peanut oil in a wok. When the oil is heated to 80–90% hot, hold the fish by the tail and quickly plunge it into the oil for flash-frying. Remove it immediately upon contact, and place it in a roasting pan.
3
Roasting
Sprinkle the fatty pork slices, scallions, and ginger over the fish. Pour a seasoning sauce made from clear broth, scallion oil, MSG, fine salt, Shaoxing wine, sugar, and soy sauce over the fish. Place in the oven and roast for 20 minutes. Remove once cooked, and discard the pork slices, scallion segments, and ginger slices.
4
Plating
Pour peanut oil and fine salt into a wok. When hot, add the spinach hearts and stir-fry briefly, then drain in a colander. Arrange the stir-fried spinach hearts with their roots facing outward beside the fish belly. Pour the fish juices from the roasting pan over the fish and spinach hearts to finish.
