Pan-Fried Red Snapper (煎红衫魚)
There's something delightfully simple yet utterly satisfying about 煎红衫鱼, or Pan-Fried Red Snapper. This dish pays homage to the freshness of the fish, which is lightly seasoned and crisped to perfection. Whether it's a weeknight dinner or a special occasion, Pan-Fried Red Snapper offers an easy yet impressive option.
Ingredients
- 2 red snapper fillets about 200g each
- 2 tablespoons vegetable oil
- 1 lemon or lime sliced into wedges
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- Optional: 1 teaspoon minced garlic for added flavor
- Optional: Fresh herbs like thyme or rosemary for garnish
Instructions
Prepare the Fish:
- Rinse the red snapper fillets under cold water and pat them dry with paper towels.
Season the Fish:
- Sprinkle salt and pepper evenly over both sides of the fillets.
- Optional: Rub minced garlic over the fish for added flavor.
Heat the Pan:
- Add the vegetable oil to a non-stick or cast-iron skillet.
- Heat the skillet over medium-high heat until the oil starts to shimmer.
Cook the Fish:
- Carefully place the red snapper fillets skin-side down into the hot skillet.
- Cook for about 4-5 minutes, or until the skin becomes crispy.
- Flip the fillets and cook for another 3-4 minutes until the fish is cooked through and flakes easily.
Optional: Add Herbs
- If using, add fresh herbs like thyme or rosemary to the pan in the last 2 minutes of cooking for added aroma.
Plate and Serve:
- Remove the fillets from the skillet and place them on a serving plate.
- Serve hot with lemon or lime wedges on the side for a fresh citrus kick.
