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Red snapper before roasting: Take a 1 ½ lb. whole red snapper, cleaned by your fishmonger, stuff the cavity with parsley, scallion, lemon and/or ginger slices. Place on a bed of scallions, drizzle generously with grapeseed or olive oil all over. Roast at 400ºF for about 20 min until cooked through (flakes easily). Bonus: the scallions underneath will crisp up and make an excellent mini condiment. Serve with rice and ginger-scallion sauce.
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Ginger-scallion sauce: in a small bowl, combine your desired amount of grated ginger and minced scallions. Season to taste with kosher salt, white pepper, a small amount of fish sauce and a bit more oil (grapeseed or peanut oil are great options). Let sit for about 15-20 minutes, stir occasionally to combine flavors. Serve with roasted fish, poached chicken, congee, rice bowls, basically anything you want.
#makesmewhole #f52april
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