Chinese-Style Whole Fish

Serves 4
Time 45 min

There's no need to fear cooking a whole fish! This easy preparation combines fragrant scallions, cilantro and ginger with a salty-sweet glaze. Ask your fish monger for fish recommendations if red snapper is not available. Serve with steamed rice and bok choy.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free

Ingredients

    1(2-pound) whole red snapper, cleaned, leaving head and tail intact
    1/2 teaspoonfine sea salt
    4green onions, chopped
    1/2 cupchopped fresh cilantro
    11-inch piece fresh ginger, chopped
    2 tablespoonsgluten-free tamari
    1 teaspoonhoney
    1/4 teaspoonChinese five-spice powder
    1/4 teaspoonground black pepper
    1 tablespoonpeanut oil

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Method

Preheat the oven to 400°F. Lightly oil a 9x11-inch baking dish and set aside.


Rinse fish and pat it dry, then rub it inside and out with salt.


Transfer to the prepared baking dish and sprinkle cavity and exterior with green onions, cilantro and ginger.


Mix tamari with honey, five-spice powder, pepper and peanut oil. Drizzle over fish.


Make a water bath by placing the baking dish inside a larger baking pan and filling the bottom of the larger pan with hot water to come a half-inch up the sides of the pan.


Cover both pans with heavy foil, making a tent out of the foil and sealing tightly around the edges of the larger pan.


Bake fish for 35 to 45 minutes or until flesh is opaque and flakes with a fork. Serve immediately.

Nutritional Info

Serving Size

Calories

270

Total Fat

6g

Saturated Fat

1g

Cholesterol

85mg

Sodium

840mg

Total Carbohydrate

3g

Dietary Fiber

1g

Total Sugars

2g

Protein

48g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.