Chinese-Style Whole Fish

Chinese-Style Whole Fish

Serves 4

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.

  • 1 (2-pound) whole red snapper, cleaned, leaving head and tail intact
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped scallions
  • 1/2 cup chopped fresh cilantro
  • 1 1-inch piece peeled fresh ginger root, chopped
  • 2 tablespoons gluten-free tamari
  • 1 teaspoon honey
  • 1/4 teaspoon Chinese five-spice powder
  • Black pepper, to taste
  • 1 tablespoon peanut oil
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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 scallions, 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: 
Per Serving:270 calories (60 from fat), 6g total fat, 1g saturated fat, 85mg cholesterol, 840mg sodium, 3g carbohydrate (1g dietary fiber, 2g sugar), 48g protein
Special Diets: 

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.

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