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Recipe

Soy-Glazed Snapper

Philippe Houzé

Servings: four.

If you can’t find snapper, choose any other moderately firm textured, delicately flavored fish, such as rockfish, sea bass, striped bass, or grouper.

Ingredients

For the glaze:

  • 1/2 cup soy sauce
  • 1/4 cup sake
  • 1/4 cup honey
  • 1 Tbs. grated fresh ginger
  • 2 cloves garlic, finely chopped
  • 2 tsp. dry mustard
  • 1/4 cup sesame oil
  • Fermented black bean sauce to taste (optional)

For the snapper:

  • 3 lb. whole snapper
  • 1 bunch cilantro
  • 4 cloves garlic, thinly sliced
  • One 1-inch piece fresh ginger, thinly sliced
  • Kosher salt and freshly ground black pepper
  • Oil for brushing

Nutritional Information

      Calories (kcal) : 490
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 7
      Cholesterol (mg): 85
      Sodium (mg): 2700
      Carbohydrates (g): 25
      Fiber (g): 1
      Protein (g): 50

Preparation

  • To make the glaze, combine the soy sauce, sake, honey, ginger, garlic, mustard, and sesame oil in a small saucepan. Bring to a boil, reduce the heat, and let simmer until reduced to a thick glaze. Stir in the black bean sauce, if using.
  • Heat the grill, making sure it’s clean. The coals should be medium hot. Baste the inside of the fish with some of the soy glaze; reserve the extra glaze. Layer the cilantro, garlic, and ginger in the belly cavity of the fish; season with salt and pepper. Wrap three or four pieces of kitchen twine around the fish; knot each piece tightly and trim any excess twine. Brush the outside of the fish with oil and sprinkle with salt and pepper.
  • Cook on a medium-hot grill, turning once, until cooked through, about 10 minutes per side. Liberally baste the grilled fish with the reserved soy glaze before serving.

The soy-glazed snapper, with its sweetness and spice, would pair well with off-dry whites, such as Gewürtztraminer and Riesling. Try the fruity Traminer Riesling blend from Rosemount of Australia.

Reviews

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Reviews

  • 1goodcook | 11/19/2013

    Very delicious. I baked the fish at 400 F for 15 min and added the glaze half way through. Would add closer to the end next time. The sauce had good flavor and didn't overpower the fish. Would make again.

  • FreddieFlea | 10/14/2011

    Not an easy or quick recipe, but worth the effort. We eat fish a couple of times a week, so I'm always looking for different recipes. The glaze is great and gives just enough soy-ginger flavor without overpowering the fish. Worth grilling even in winter.

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