Whole Red Snapper Recipe broiled with a Shallot Chili Sauce. You will be begging for seconds!
One thing I incredibly respect about Chinese cuisine and cooking is the full use of the animals. They eat chicken feet, hearts, livers, pig snouts, and hooves, you name it. And yes while I myself do not particularly find all of these animal parts appealing I have the utmost respect for the creative way in which they use these organs in the cooking process.
If you are going to eat an animal you really should eat all the parts, or at least somehow use all the parts in the cooking process. At least in this way no part of the animal is wasted or thrown out. Even the bones are saved and used to make soups or to flavor other dishes. This is an incredibly resourceful way of cooking and really the only way to show some gratitude to the animal that provided your meal.
In the US on the other hand you rarely see multiple parts of an animal on the menu, though I do believe it is finally becoming more common.
While I can’t say I’m ready to prepare a whole chicken and eat all the organs I can at least do this with fish. Did you know that with some fish the whole fish is caught, frozen, shipped off to another country to be de-boned (usually China) and then shipped back to the US in neat little fillet packages?
Seriously? That is just wrong.
Instead of buying fish fillet as I used to, more recently I’ve started buying whole fish. Sure, this can seem intimidating at first, but let me assure you, preparing a whole fish is super easy and not complicated at all. Most importantly you need to remember to ask the fish monger to scale and gut the fish for you – no need to be putting yourself through this at home without the proper tools.
I already have a favorite whole branzino recipe, so I was interested in finding a perfect whole red snapper recipe too, and it seems like I’ve done it. I love red snapper because it has a firm texture while still being moist and lean.
This broiled whole red snapper recipe is a fusion of both Indian and Thai flavors. The two flavors complement each other perfectly and with the broiler jumping in to help the fish is ready in 30 minutes.
The smell of this red snapper is incredible and with a lightly crispy skin and lime flavored sauce you’ll be asking for seconds.
Key Ingredients for this Broiled Whole Red Snapper Recipe:
- whole red snapper
- ground coriander
- ground turmeric
- olive oil
- fish sauce
Key Ingredients for the Asian Chili Shallot Sauce:
- Thai chili peppers
- olive oil
- fish sauce
How to make my broiled whole red snapper:
Start with a whole red snapper that has been scaled and gutted. Give it a quick rinse and pat it dry. Make three diagonal slits on both sides of the fish.
In a small bowl combine the snapper seasoning – coriander, turmeric, minced garlic, olive oil and fish sauce. Mix into a paste and rub all over the fish; including inside and in the slits.
Place the snapper on a baking sheet and broil on high heat, on the second high oven shelf for 7-10 minutes per side. Keep an eye on it to make sure it does not burn. Depending on the size of the fish you may need to cook it for longer. A safe way to tell if fish is properly cooked through is by testing with a food thermometer and seeing that it has reached 145 degrees F.
While the snapper is broiling prepare the sauce by thinly slicing the shallots, chopped the Thai chili peppers and combine these in a bowl with lime juice, olive oil and fish sauce.
Serve the whole red snapper topped with the Asian spicy sauce.
If you do not have a broiled you can make this into a baked red snapper instead by baking at 400 degrees F for 20-25 minutes.
This broiled whole red snapper is super flavorful with a blend of vibrant Indian and Thai flavors. The spicy shallot sauce complements the tender and moist fish.
If you’ve never cooked with a whole fish before I urge you to try making this broiled whole red snapper recipe. You won’t regret it!
Recipe Tips & Substitutions:
- Make sure your fish monger scales and guts the fish
- Make sure the fish is completely defrosted otherwise it will not crisp up under the broiler
- Try the same with one chopped Thai chili first and adjust for desired spice level from there
- In place of Thai chili peppers you can use jalapenos or other spicy peppers that you have available
- If you don’t have ground coriander substitute with ground cumin
Is this recipe Paleo and/or Whole30?
- Yes! This recipe is both paleo and Whole30 as long as you use the proper fish sauce. The Red Boat Fish sauce is my all time favorite and pantry staple as it is a paleo and Whole30 approved fish sauce with no added ingredients.
If you’re looking for other fish recipes be sure to check out my:
- Seared Chilean Sea Bass Recipe over Spinach with Vietnamese Glaze
- Caribbean Fish Curry
- Roasted Branzino with Lemon Paprika
- Pan Seared Snapper Recipe with Romesco Sauce
- Broiled Trout with Fresh Lemons Herbs
- Oven Baked Trout
Have you ever cooked a whole red snapper before? Please share your favorite red snapper recipes in the comments below. I’m always looking for more ideas!
Whole Red Snapper Recipe - broiled and served with a fragrant and flavorful chili shallot sauce with an Asian flair.
- For the fish:
- 1 red snapper about 11/2 pounds, cleaned - gutted.
- 1 tablespoon ground coriander
- 1 teaspoon turmeric powder
- 3 teaspoons minced garlic
- 1.5 tablespoons olive oil
- 1 teaspoon fish sauce
- salt and pepper to taste
- For the sauce:
- 4 shallots thinly sliced
- 5 Thai chillies chop
- salt to taste
- 1 lime juiced
- 2 tablespoons olive oil
- 1 teaspoon fish sauce
In a small bowl, combine coriander, turmeric, minced garlic, olive oil, fish sauce, salt and pepper.
Rinse fish under cold water, and pat dry. Using a sharp knife, make 3 slashes on both sides without cutting all the way through.
Rub the seasoning all over the fish including the inside.
Place the fish on a baking sheet lined with aluminum foil. Broil on high for 7 to 10 minutes on each side. Remove from the broiler, and cover loosely with aluminum foil.
To make sauce, in a small bowl combine shallots, chilis, salt, lime juice, olive oil and fish sauce. Put sauce on top of fish before serving.
Recipe Adapted From Elra’s Cooking