Main Courses

Pan-Fried Red Snapper (煎红衫魚)

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.
Course Main Course
Cuisine Chinese


  • 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


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.

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