Crisp Whole Red Snapper with Asian Citrus Sauce Recipe

How To Make Crisp Whole Red Snapper with Asian Citrus Sauce

Whole red snapper is fried until the skin is crispy and the flesh is tender to make a quintessential Asian dish that’s brightened up with citrus sauce.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 2wholered snappers,(1½ to 1¾ lbs each)
  • cooking oil
  • 6tbspchicken broth,or homemade stock, canned, low sodium
  • 2tbspsoy sauce,(plus 2 tsp)
  • 2tbsplime juice
  • 4tspfresh orange juice
  • 2tspasian sesame oil
  • ½tspfresh ginger,grated
  • 2scallions,including green tops


  1. 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 cooking oil over moderately high heat until very hot. A deep-fat thermometer should register 375 degrees F.

  2. Carefully add the fish, letting the tails stick out of the pan if necessary. Let the fish cook for 9 minutes, without moving them, until crisp and browned.

  3. Using a large spatula, carefully turn each fish. Continue cooking for 7 more minutes until crisp and browned and just done.

  4. Drain on paper towels.

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

  6. Serve the fish on a platter.

  7. Run a knife between the flesh and the bones and lift off the fillet with the skin attached. Turn the fish over and repeat.

  8. Pass the sauce.


  • Calories: 2846.06kcal
  • Fat: 70.82g
  • Saturated Fat: 10.08g
  • Trans Fat: 0.14g
  • Monounsaturated Fat: 29.28g
  • Polyunsaturated Fat: 22.26g
  • Carbohydrates: 2.97g
  • Fiber: 0.31g
  • Sugar: 1.13g
  • Protein: 514.18g
  • Cholesterol: 925.67mg
  • Sodium: 2073.05mg
  • Calcium: 810.40mg
  • Potassium: 10524.50mg
  • Iron: 4.79mg
  • Vitamin A: 804.65µg
  • Vitamin C: 46.36mg
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