Crisp Whole Red Snapper with Asian Citrus Sauce
A whole red snapper, its skin delectably crunchy from sizzling in hot oil, is an Asian classic that is not to be missed. Be sure to serve the fish with plenty of steamed rice. Amazing Seafood Recipes
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Recipe Summary
Ingredients
Directions
Notes
Fish Alternatives In place of the whole red snappers, you can use whole sea bass, porgies, or rockfish of the same weight.
Suggested Pairing
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.