Food & Receipts

“Crispy Red Snapper in a Zesty Orange Glaze: A Mouth-Watering, Tangy Treat.”

Crispy, aromatic salmon in a tangy orange sauce - a delightful combination of sweet and sour that's sure to be a family favorite. Join us as we uncover the secrets to creating this delectable dish!

Administrator

2 June, 2024

Preparation
15 minutes Cooking
30 minutes Servings
2 – 3 people

Red snapper is a versatile fish that can be fried, stewed, or braised. Today, we’re sharing a recipe for crispy red snapper in a tangy orange sauce that’s perfect with rice.

1Ingredients for Red Snapper with Orange Sauce

500g red snapper (cleaned and scaled)
2 oranges
2 cloves garlic
2 tbsp cornstarch
2 tbsp fish sauce
1 tbsp chili garlic sauce
1 tbsp tomato paste
Seasonings: salt, pepper, sugar, soy sauce, sesame oil, green onions

Ingredients for Red Snapper with Orange Sauce

2How to Make Red Snapper with Orange Sauce

Step 1 Prepare and Marinate the Fish

Clean and scale the red snapper, then rinse with salt and water to remove any slime. Pat the fish dry and make a few shallow slashes on each side. Marinate the fish with 1/2 teaspoon of seasoning and set aside for 15 minutes.

Prepare and Marinate the Fish

Step 2 Fry the Fish

Coat the fish evenly with cornstarch. Heat oil in a pan and fry the fish until golden brown and cooked through. Remove the fish from the pan and drain excess oil.

Fry the Fish

Step 3 Make the Orange Sauce

Juice the oranges. Mince the garlic. In a bowl, mix the orange juice with 2 tablespoons of sugar, 3 tablespoons of fish sauce, 1 tablespoon of chili garlic sauce, and 1 tablespoon of tomato paste. Stir well to combine.

Heat 2 tablespoons of oil in a pan and sauté the garlic until fragrant. Pour in the orange mixture and bring to a boil. In a separate bowl, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water and add it to the sauce. Cook until the sauce thickens, then remove from heat.

Make the Orange Sauce

Step 4 Serve

Place the fried red snapper on a plate and drizzle the orange sauce on top. Serve with sweet and sour fish sauce, fresh herbs, rice, or noodles. Enjoy!

Serve

3Enjoy!

Red snapper with orange sauce is a delicious dish with a mouthwatering aroma. The fish has a crispy skin that soaks up the flavorful sauce, which is both tangy and sweet. The fish meat is tender and flaky, and dipping it in the sauce or sweet and sour fish sauce enhances its flavor even more.

Red snapper with orange sauce

There you have it—a simple and quick recipe for red snapper with orange sauce. Be sure to save this recipe and give it a try!

Frequently asked questions

The recipe includes a whole red snapper, scaled and gutted, marinated in a mixture of orange juice, soy sauce, honey, ginger, garlic, and red pepper flakes. The fish is then coated in a light batter and fried until crispy. A zesty orange glaze is made by reducing the marinade with some additional ingredients like butter and orange zest, which is brushed onto the fish for a mouth-watering tangy treat.

Firstly, ensure the fish is dry before coating it in the batter. Secondly, the oil temperature is crucial – heat the oil to 350-365 degrees Fahrenheit. Lastly, do not overcrowd the pan, fry the fish in batches if needed, ensuring each piece has enough space around it for the heat to circulate and create that crispy texture.

Yes, you can use this recipe as a base and experiment with other firm, white-fleshed fish such as sea bass, cod, or haddock. Just ensure the fish is fresh and of good quality for the best results.

The fish is cooked when the flesh turns from translucent to opaque, and it flakes easily with a fork. For this recipe, the ideal internal temperature of the fish should be 145 degrees Fahrenheit. Overcooking will result in dry and tough fish, so keep a close eye on it.

It is best enjoyed fresh, but you can prepare the components ahead of time. You can make the marinade/glaze and cut the fish into fillets, storing them separately in airtight containers in the refrigerator for up to a day. When ready to serve, simply coat the fish in the batter and fry, then heat up the glaze and brush it on the cooked fish.