Name: Crisp Whole Red Snapper with Asian Citrus Sauce
Yield: 4
Ingredients: 2 whole red snappers (1 1/2 to 1 3/4 pound each) -; Cooking oil -; 6 tbsp. canned low-sodium chicken broth or homemade stock -; 2 tbsp. plus 2 teaspoons soy sauce -; 2 tbsp. lime juice -; 4 tsp. fresh orange juice -; 2 tsp. Asian sesame oil -; 1/2 tsp. grated fresh ginger -; 2 scallions including green tops -

Crisp Whole Red Snapper with Asian Citrus Sauce

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Ingredients for - Crisp Whole Red Snapper with Asian Citrus Sauce

1. 2 whole red snappers (1 1/2 to 1 3/4 pound each) -

2. Cooking oil -

3. 6 tbsp. canned low-sodium chicken broth or homemade stock -

4. 2 tbsp. plus 2 teaspoons soy sauce -

5. 2 tbsp. lime juice -

6. 4 tsp. fresh orange juice -

7. 2 tsp. Asian sesame oil -

8. 1/2 tsp. grated fresh ginger -

9. 2 scallions including green tops -

How to cook deliciously - Crisp Whole Red Snapper with Asian Citrus Sauce

1. Stage

Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a 12-inch or larger nonstick frying pan, heat 3/8 of an inch of cooking oil over moderately high heat until very hot. A deep-fat thermometer should register 375°F. Carefully add the fish, letting the tails stick out of the pan if necessary. Let the fish cook, without moving them, until crisp and browned, about 9 minutes. Using a large spatula, carefully turn each fish. Continue cooking until crisp and browned and just done, about 7 minutes longer. Drain on paper towels.

2. Stage

Meanwhile, in a small glass or stainless-steel bowl, combine the broth, soy sauce, lime juice, orange juice, sesame oil, grated ginger and scallions.

3. Stage

Serve the fish on a platter. Run a knife between the flesh and the bones and lift off the fillet with the skin attached. Turn the fish over and repeat. Pass the sauce.

4. Stage

Fish Alternatives: In place of the whole red snappers, you can use whole sea bass, porgies or rockfish of the same weight.

5. Stage

Wine Recommendation: A crisp, acidic white wine will be best with the citrus flavors and Asian ingredients of this dish. Try a sauvignon blanc from the Loire Valley in France (Sancerre) or a pinot blanc from the Alsace region.