Baked Red Snapper with Soy Ginger Sauce combines the rich flavors of sesame oil and fresh ginger with the delicate taste of red snapper fillets. This recipe is not only easy to prepare but also a great way to enjoy a gourmet meal at home. The fragrant sauce complements the fresh fish fillets from the Gulf of Mexico.
Serving Suggestions for Baked Red Snapper with Soy Ginger Sauce
Serve the Baked Red Snapper with Soy Ginger Sauce over steamed rice or alongside roasted vegetables. Lime wedges on the side add a refreshing citrus flavor that complements the dish perfectly. Try pairing it with Cilantro Lime Rice or a Caribbean Salad.
Storing and Reheating
Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the fish in the oven at 350°F until warmed through, or gently heat in a microwave-safe dish. Avoid overcooking to maintain the fish’s texture and flavor.
Variations for Red Snapper with Soy Ginger Sauce
- Different Fish: In the fish recipe, substitute red snapper fillets for other white fish, such as mangrove (grey) snapper, vermilion snapper, triggerfish, grouper, or flounder. Adjust the cooking time based on the size of the fish and the thickness of the fillets.
- Spicy Kick: Add more red pepper flakes or a dash of sriracha to the sauce for extra heat.
- Alternative Flavors: Use dark soy sauce for a richer flavor, or add fresh ginger to the marinade for a more intense ginger taste.
Frequently Asked Questions
Q: Can I use a different type of fish?
A: Yes, you can substitute red snapper with other white fish like mangrove (grey) snapper, vermilion snapper, triggerfish, grouper or flounder. Adjust the cooking time based on the size of the fish and the thickness of the fillets. Just be sure to use fresh fish.
Q: What can I serve with this dish?
A: This dish pairs well with steamed rice, mashed potatoes, roasted vegetables, or a fresh salad.
Q: How can I make the sauce thicker?
A: To thicken the sauce, mix ½ tablespoon of cornstarch with ¼ cup of water and add it to the sauce while it cooks. Stir constantly until it reaches the desired consistency.
Q: How long can I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy this delicious and healthy recipe that showcases the best of Chinese cuisine with a fresh, coastal twist. The combination of flavors and the ease of preparation make it a great addition to your collection of fish recipes.
Baked Red Snapper with Soy Ginger Sauce
Equipment
Ingredients
Red Snapper Fillets:
- 4 red snapper fillets about 4 oz each
For the Sauce/Marinade:
- ¼ cup coconut aminos or soy sauce if you’re not gluten-free
- 2 tablespoon honey
- 3 tablespoon rice vinegar
- 2 cloves of garlic
- 1 inch piece of fresh Ginger, peeled If you're using pre-chopped ginger, use about ½ tablespoon. If you're using pre-pressed ginger use about one teaspoon
- ½ tablespoon sesame oil
For the Garnish:
- Sesame seeds
- Fresh cilantro finely chopped
- Chopped and/or thinly sliced green onions spring onions
- Red pepper flakes
- Lime wedges
Instructions
Preparation
- Blend the Sauce: In a blender, combine coconut aminos (or soy sauce), honey, rice vinegar, garlic, ginger, and sesame oil. Blend until smooth.
- Marinate the Fish: Place the red snapper fillets in a plastic bag or small bowl and add 2 tablespoons of the sauce/marinade. Seal the bag and marinate for about 15 minutes as your oven preheats.
Cooking the fish fillets
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Baking Dish: Lightly grease a glass baking dish with olive oil or cooking spray.
- Bake the Fish: Place the marinated snapper fillets in the baking dish. Bake for 18-20 minutes.
- Broil the Fish: Turn on the broiler to 500°F and broil the fish for an additional 2-3 minutes. This step is crucial to remove excess moisture and ensure the fish is not mushy.
Prepare the Sauce
- Heat the Sauce: While the fish bakes, pour the remaining sauce into a small saucepan. Cook on medium-high heat until it starts to boil lightly.
- Thicken the Sauce: Mix ½ tablespoon cornstarch with ¼ cup water and add to the sauce. Cook, stirring constantly, for 2-3 minutes until the sauce thickens.
Serving
- Check the Fish: Ensure the fish is cooked through to an internal temperature of at least 145°F.
- Sauce and Garnish: Remove the fish from the oven, place fish on a service platter or plate, cover it with the thickened sauce, and garnish with sesame seeds, cilantro, green onions, and red pepper flakes. Serve with lime wedges.
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