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Nutrition Facts
Serving Size 1 (373g) Recipe makes 2 servings The following items or measurements are not included below: chili bean sauce
Calories 533
Calories from Fat 219		(41%)
Amount Per Serving		%DV
	Total Fat 24.4g	37%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 6.4g
	Polyunsaturated Fat 12.5g
	Trans Fat 0.1g
Cholesterol 106mg		35%
Sodium 701mg		29%
Potassium 1371mg		39%
Total Carbohydrate 12.9g		4%
	Dietary Fiber 1.1g	4%
	Sugars 6.0g
Protein 61.5g		122%
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Whole Red Snapper in Szechuan Hot Sauce

Recipe #53686 | 35 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Peter Pan
Feb 9, 2003

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.

SERVES 2 (change servings and units)

Ingredients

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)

Directions

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

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Featured Reviews for This Recipe

From: Chef #1121056

On Jan 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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From: K & W & c

On Feb 24, 2007

Great recipe. I made a large fish for Chinese New Year and had the enough left to take to work and share. I had several requests for this recipe and they all loved it. Thanks for posting.

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From: Sackville

On Jul 18, 2004

This is a good recipe for snapper. The only thing I found was the sauce was a touch acidic. I wonder if the vinegar is needed at all, or perhaps a bit more sugar would help mellow the sauce. Nice mix of flavours and a beautifully coloured sauce.

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From: yogi

On Apr 8, 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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