Haipai-style Stuffed Red Snapper

Ingredients

In this Haipai adaptation, the traditional Mexican Pargo relleno is transformed into a fusion dish by incorporating Haipai flavors and cooking techniques. The original dish typically uses Mexican spices and ingredients such as chili peppers, tomatoes, and cilantro. In the Haipai version, these ingredients are replaced with Haipai staples like ginger, garlic, soy sauce, and Shaoxing wine. The cooking method is also altered, with the fish being steamed instead of baked or fried, resulting in a lighter and more delicate final dish. We alse have the original recipe for Pargo relleno, so you can check it out.

• 1 whole red snapper, cleaned and scaled (about 1.5 kg / 3.3 lbs) 1 whole red snapper, cleaned and scaled (about 1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Sliced green onions, for garnish Sliced green onions, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the steamer.
2. 2.
   Make diagonal cuts on both sides of the red snapper, about 1 inch apart.
3. 3.
   In a pan, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
4. 4.
   Remove the pan from heat and stir in the soy sauce, Shaoxing wine, sugar, sesame oil, and salt.
5. 5.
   Stuff the red snapper with the prepared mixture, ensuring that it is evenly distributed.
6. 6.
   Place the stuffed red snapper in a heatproof dish and steam for about 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Garnish with fresh cilantro and sliced green onions before serving.

Treat your ingredients with care...

• Red Snapper — Ensure that the red snapper is fresh and of high quality. Look for clear eyes, shiny skin, and a fresh sea smell. If red snapper is not available, you can substitute it with other firm white fish such as sea bass or grouper.
• Shaoxing wine — If you cannot find Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar for a similar flavor profile.

Tips & Tricks

• To enhance the presentation, garnish the dish with additional sliced ginger and cilantro.
• Serve the Haipai-style Stuffed Red Snapper with steamed rice and stir-fried vegetables for a complete meal.
• Adjust the seasoning according to your taste preferences by adding more soy sauce or salt if desired.
• Make sure to steam the fish just until it is cooked through to maintain its delicate texture.
• For an extra burst of flavor, drizzle some hot oil infused with ginger and garlic over the steamed fish before serving.

Serving advice

Serve the Haipai-style Stuffed Red Snapper as a main course, accompanied by steamed rice and your favorite stir-fried vegetables. Place the whole fish on a large serving platter and allow guests to help themselves, savoring the flavors and textures of this fusion dish.

Presentation advice

Present the Haipai-style Stuffed Red Snapper on a decorative platter, garnished with fresh cilantro and sliced green onions. The vibrant colors of the garnishes will complement the golden-brown skin of the fish, creating an enticing visual appeal. Consider placing some steamed vegetables or a colorful salad around the fish to add an extra touch of elegance to the presentation.