Eating fish is a tradition on Chinese New Years Eve and this traditional soy-ginger preparation is quick, easy, and delicious.
3whole red snapper*cleaned and scaled
1bunch of green onionswashed and sliced into 1½ pieces
1bunch cilantrostems removed
For the Sauce:
⅓cupof low sodium soy sauce *
1tablespoonof rice wine vinegar
red chile flakesoptional
Heat the grill to medium-high. A heavy grill pan can be used for grilling inside.
Oil the outside of the fish with sesame oil and stuff fresh cilantro and sliced lime inside the fish cavity. Other herbs and lemon can easily be substituted.
Whisk together the soy sauce, ginger, rice wine vinegar and chile flakes.
Place the fish on a rimless cookie sheet and slide onto the grill. Grill with lid closed for 6-8 minutes, depending on thickness. Flip and grill on the second side until the flesh is opaque (white) and flakes easily, another 6-8 minutes. Remove the fish from the grill using a fish spatula and slide onto the cookie sheet. Serve with sauce and additional sliced green onions.
*Allow one fish per person. I use Coconut Aminos (paleo) which are lower in sodium than low-sodium soy sauce. You can purchase Coconut Aminos at a natural foods store.
Grilled Whole Red Snapper with Ginger Soy Sauce https://shescookin.com/grilled-red-snapper-and-the-year-of-the-rooster/