Serves 2
20 min
Chinese-Style Whole Fish with Ginger & Chili Crisp
Recipe GLPRd688070f877d47
A stunning whole branzino fish seasoned with aromatic ginger and scallions, seared until golden, then finished in the oven and topped with a sizzling hot garlic and avocado oil infusion. Served with steamed rice and spicy chili crisp for a restaurant-quality meal that comes together in just 15 minutes.
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Ingredients
1 whole branzino, about 1 pound, cleaned with head and tail intact
¾ tsp Kosher salt
2 tsp Fresh ginger, peeled and grated
5 thin slices Fresh ginger slices
2 whole Green onions
7 Tbs Avocado oil
2 cloves Garlic cloves, thinly sliced
1 Tbs Tamari
Fresh cilantro leaves, for garnish (optional)
2 cups Cooked brown or white rice
Chili crisp
Directions
Preheat your oven to 450°F. Pat the whole branzino completely dry with paper towels. On each side of the fish, use a sharp knife to score three deep diagonal cuts running from the upper back fin area down toward the belly, cutting deep enough to reach the bone. This helps the heat penetrate and the flavors absorb. Season both the exterior skin and the inside cavity generously with the kosher salt.
Stuff the cavity of the fish with 5 thin slices of fresh ginger and one halved green onion. Heat 2 tablespoons of avocado oil in a large nonstick ovenproof fry pan over medium-high heat until the oil shimmers. Carefully place the fish in the pan and sear for 3 to 4 minutes per side until the skin is golden brown and crispy. Once both sides have color, turn the fish so the belly faces down and the fish lies relatively flat; gently press if needed to ensure even contact with the pan. Wipe away any excess oil from the pan with a paper towel.
Transfer the pan to the preheated 450°F oven and roast the fish for about 5 minutes, until the flesh is opaque and cooked through, reaching an internal temperature of 145°F. Remove the pan from the oven and carefully slide the cooked fish onto a serving platter, positioning it on its side. Scatter the 2 teaspoons of grated fresh ginger and half of the sliced green onion over the top of the fish. Keep the platter nearby on the stovetop, away from direct heat.
Wipe out the same fry pan and set it over medium-high heat. Add the remaining 5 tablespoons of avocado oil and the 2 sliced garlic cloves. Cook for about 45 seconds, stirring gently, until the edges of the garlic turn golden brown. Immediately remove the pan from heat and slowly pour the hot garlic-infused oil over the fish. You should hear a satisfying sizzle as the hot oil wilts the ginger and green onion already on top. Drizzle the tamari over the fish, then top with the remaining sliced green onion and the fresh cilantro leaves if using.
Serve the fish immediately on its serving platter, with the cooked rice and chili crisp on the side. Diners can break apart the tender flaked fish and drizzle it with the chili crisp and pan juices to taste.
