5 Reviews of Whole Red Snapper in Szechuan Hot Sauce

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.

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!

From: Imwatchin

On Sep 27, 2005

Outstanding recipe. It works well on every fish I've tried it on, except salmon and tuna. I prefer whole fish (see photo). I've used this recipe on bluefish, sea bass, striped bass, talapia, and red snapper. We love spicy so I add a bit more Chili bean sauce and delete the corn starch. Prep time is fast and effortless.

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.

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.