Crispy Hot-Oil Red Snapper with Mint, Scallion & Lime
Recipes
Crispy Hot-Oil Red Snapper with Mint, Scallion & Lime
November 4th, 2025
Seremoni
This recipe is all about simple technique and big payoff. A whole red snapper is roasted until the skin turns crisp and the flesh tender, then topped with scallions, mint, and chile. A pour of hot oil over the aromatics brings out their flavor and adds a satisfying sizzle. A final drizzle of soy, lime, and fish sauce rounds everything out—fresh, savory, and perfectly balanced.
Ingredients
- 1 whole Seremoni Grade Red Snapper (about 1 ½ - 2 lbs), cleaned and scaled
- 1 tsp kosher salt
- 1 Tbsp neutral oil (for brushing fish before roasting)
- ½ cup scallions, thinly sliced on a bias
- ¼ cup fresh mint leaves, torn if large
- 2–3 Thai chiles or 1 Fresno chile, thinly sliced (optional, for heat)
- 2 cloves garlic, thinly sliced
- Zest of 1 lime + lime wedges for serving
- ½ tsp sugar (optional, balances acidity)
- ⅓ cup neutral oil (like grapeseed, peanut, or canola) — for the final pour
- 1 ½ Tbsp soy sauce
- 1 tsp fish sauce (optional, for depth)
Pat the snapper very dry. Score the skin 2–3 times per side. Rub inside and out with salt, and brush lightly with oil.
Roast the fish on a parchment-lined tray at 425°F (or grill over medium-high heat, oiled grates) until flesh flakes easily, about 20–25 minutes depending on size.
Place the scallions, mint, chile, garlic, and lime zest over the hot cooked fish. Sprinkle with a little sugar if using.
In a small saucepan, heat ⅓ cup neutral oil until shimmering and just starting to smoke.
Immediately pour the hot oil evenly over the aromatics and fish — you should hear a dramatic sizzle as the scallions, mint, and garlic crisp and release fragrance.
Drizzle soy sauce and fish sauce over the fish. Serve with lime wedges.