Tiếng Việt
ไทยRed snapper is a favorite fish thanks to its sweet, firm meat and easy preparation. When thinking of family meals, many wonder what to cook with red snapper to both maintain its natural flavor and suit everyone’s taste. In this article, Ola Squid will suggest simple red snapper recipes, from steaming, braising, and frying to soup or hotpot, with detailed instructions for you to try right at home.
What to cook with red snapper
If you are looking for an answer to what to cook with red snapper, the suggestions below will help you easily plan your menu for both daily meals and guest-hosting occasions.
Red snapper steamed with soy sauce
Steamed red snapper with soy sauce is a light dish, suitable for those who love the natural taste of fish. The method is not complicated but requires the fish to be fresh for the dish to achieve full deliciousness.
Ingredients:
- Red snapper: 1 fish about 800g – 1kg
- Soy sauce: 4 tablespoons
- Ginger: 1 small bulb, shredded
- Green onions: 3 stalks
- Sesame oil: 1 teaspoon
- Sugar: 1/2 teaspoon
- Ground pepper: as needed
Instructions:
- Clean the red snapper, lightly score both sides of the body to absorb the seasoning.
- Mix soy sauce with sugar and sesame oil, adjust for a light sweet and salty taste.
- Arrange the fish on a heat-resistant plate, spread shredded ginger on top.
- Steam the fish for about 12–15 minutes depending on the size.
- When the fish is cooked, pour the soy sauce mixture over it, add green onions and pepper.
- Serve hot with white rice.
This is a very “safe” choice when you don’t know what to cook with red snapper for a light meal.
Red snapper steamed with beer
Steaming red snapper with beer helps make the fish meat softer, effectively removes the fishy smell, and creates a very pleasant aroma.
Ingredients:
- Red snapper: 1 fish ~1kg
- Beer: 1 can
- Lemongrass: 3 stalks, smashed
- Ginger: a few slices
- Salt: 1/2 teaspoon
- Chili, Vietnamese coriander: for serving
Instructions:
- Clean the fish, rub lightly with salt to remove the fishy odor.
- Place lemongrass and ginger at the bottom of the steamer.
- Place the fish on top, pour beer into the pot.
- Steam for about 15 minutes until the fish is cooked.
- Serve with lime salt pepper or ginger fish sauce.
This dish is perfect for those who like red snapper recipes that are light yet flavorful.
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Red snapper braised with pepper
Braising with pepper is a familiar, appetizing way to cook, especially on rainy days.
Ingredients:
- Red snapper: 600g
- Fish sauce: 3 tablespoons
- Sugar: 1.5 tablespoons
- Black pepper: 1 teaspoon
- Shallots, minced garlic
Instructions:
- Marinate the fish with fish sauce, sugar, and pepper for about 20 minutes.
- Sauté shallots and garlic until fragrant, then add the fish to sear.
- Add enough water to barely cover the fish, braise over low heat for 20 minutes.
- Season again to taste.
Red snapper sour soup
Red snapper sour soup is a refreshing dish with a light sourness from tamarind or Cayratia trifolia fruit, featuring soft, sweet fish meat, very suitable for family meals, especially on hot days.
Ingredients:
- Red snapper: 500g
- Sour tamarind or Cayratia fruit: 2–3 tablespoons
- Tomatoes: 2, cut into wedges
- Bean sprouts: 100g
- Rice paddy herb, thorny coriander, taro stems: as needed
- Shallots, minced garlic
- Fish sauce, sugar, salt
Instructions:
- Boil tamarind or Cayratia fruit with filtered water, add sugar and salt for a balanced sour taste.
- Add the fish and cook until done, skim off foam to keep the broth clear.
- Add tomatoes, bean sprouts, and herbs, season again to taste.
- Turn off the heat, serve hot with white rice.
Red snapper hotpot
Red snapper hotpot is suitable for weekend gatherings.
Ingredients
- Red snapper: 1–1.2kg, cleaned, cut into bite-sized pieces
- Tomatoes: 2–3, cut into wedges
- Taro stems or water lily stems: 200g
- Water spinach, water mimosa, bean sprouts: as needed
- Straw mushrooms or king oyster mushrooms: 100–150g
- Sour tamarind or Cayratia fruit: 2–3 tablespoons
- Shallots, minced garlic, fresh chili
- Fish sauce, sugar, salt
Detailed cooking method
- Use fish bones or pork bones (300–400g) for natural sweetness.
- Wash clean, blanch in boiling water, then simmer over medium heat for 30–40 minutes.
- Soak tamarind with water, filter for juice or slice the Cayratia fruit.
- Sauté shallots and minced garlic with 1 teaspoon of oil until fragrant.
- Briefly sauté tomatoes for 2–3 minutes to create natural sweetness and red color.
- Add the tomatoes and sautéed onions to the bone broth, bring to a boil.
- Add tamarind/Cayratia juice, season with 1–2 tablespoons of fish sauce, 1 teaspoon of sugar, 1/2 teaspoon of salt.
- Skim off foam for a clear and light broth.
- Add the red snapper and cook until done, then add vegetables and mushrooms.
- Turn off the heat, add garnish herbs (thorny coriander, rice paddy herb, taro stems) to maintain aroma.
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Fried red snapper
Fried red snapper is a simple but very popular dish thanks to its crispy skin and soft, sweet interior meat, preserving the full flavor of fresh fish. This dish is suitable for daily meals or as a snack with raw vegetables and sweet and sour fish sauce.
Ingredients:
- Red snapper: 1 fish about 800g – 1kg
- Salt: 1/2 teaspoon
- Ground pepper: 1/4 teaspoon
- Crispy frying flour: 50g
- Cooking oil: enough for deep frying
Instructions:
- Clean the fish, remove slime and innards, wash with water, and drain.
- Score several lines on the fish body to absorb seasoning and cook evenly when frying.
- Marinate the fish with salt and pepper for 10–15 minutes, then coat with crispy flour evenly.
- Heat oil over medium heat, put the fish in to deep fry, flip gently until both sides are golden and crispy.
- Remove the fish to drain oil on absorbent paper, serve hot with raw vegetables and sweet and sour fish sauce.
Red snapper with salt and lemongrass
Red snapper with salt and lemongrass is a dish fragrant with lemongrass, with a moderately salty taste, suitable as a snack or eaten with rice, maintaining the natural sweetness of the fish.
Ingredients:
- Red snapper fillet: 500g
- Minced lemongrass: 2–3 stalks
- Granulated salt: 1 tablespoon
- Fresh chili: 1–2 pieces (to taste)
- Cooking oil: 1–2 tablespoons
Instructions:
- Wash the fish and drain well.
- Mix minced lemongrass, granulated salt, chili, and cooking oil into a seasoning mixture.
- Coat the fish with the salt and lemongrass mixture, marinate for about 15–20 minutes.
- Fry or grill the fish over medium heat until golden brown, crispy skin, and fragrant.
- Serve hot, eat with white rice or raw vegetables.
Grilled red snapper
Grilled red snapper is a dish that preserves the natural sweetness of the fish, with crispy skin and soft meat, suitable for family meals or as a snack.
Ingredients:
- Whole red snapper: 1 fish about 800g – 1kg
- Salt: 1/2 teaspoon
- Ground pepper: 1/4 teaspoon
- Olive oil or cooking oil: 1–2 tablespoons
- Lemon or fresh chili: optional for dipping
Instructions:
- Clean the fish, score several lines on the body for seasoning to absorb evenly.
- Marinate the fish with salt, pepper, and oil for 15–20 minutes.
- Preheat the oven to 180°C or prepare charcoal for grilling.
- Grill the fish for about 20 minutes, flipping evenly until golden brown on both sides.
- Serve hot, eat with lime, chili, or raw vegetables.
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Red snapper salad
Red snapper salad (Gỏi) is a great dish when the fish is very fresh. The fish meat is soft and sweet, combined with herbs and sweet and sour fish sauce to create an attractive appetizer.
Ingredients:
- Red snapper fillet: 300–400g
- Onion: 1/2 bulb, thinly sliced
- Herbs: Vietnamese coriander, Thai basil, coriander as needed
- Fresh chili: 1 piece (to taste)
- Fish sauce: 2–3 tablespoons
- Sugar: 1 teaspoon
- Lime: 1/2 fruit
- Roasted peanuts: 1 tablespoon (optional)
Instructions:
- Wash the fish, blanch quickly in boiling water just until cooked.
- Mix fish sauce, sugar, lime, and chili to make the dressing.
- Put the fish, onion, and herbs in a bowl, pour the dressing over and mix well.
- Mix gently so the fish doesn’t break, season to taste.
- Sprinkle roasted peanuts on top before serving.
Red snapper in tomato sauce
Red snapper in tomato sauce has a light sourness from the tomato sauce combined with sweet, soft fish meat, very suitable for children and family meals.
Ingredients:
- Red snapper: 1 fish about 800g – 1kg, lightly fried
- Tomatoes: 3, pureed or minced
- Garlic and shallots: 2 garlic cloves, 1 shallot bulb, minced
- Fish sauce: 1–2 tablespoons
- Sugar: 1 teaspoon
- Cooking oil: 2 tablespoons
- Ground pepper: 1/4 teaspoon
Instructions:
- Sauté minced shallots and garlic with cooking oil.
- Add the pureed tomatoes and boil for about 5–7 minutes, add fish sauce, sugar, pepper, and season to taste.
- Add the lightly fried fish to simmer with the tomato sauce, cook over low heat for 5–7 minutes to let the fish absorb the sauce.
- Serve the red snapper with tomato sauce on a plate, hot with white rice.
>>> List of delicious dishes not to be missed:
The above article has fully summarized the suggestions for what to cook with red snapper, from steaming, braising, frying, grilling to soup, hotpot, or salad, helping you easily choose the right dish for your family meal. Each processing method preserves the natural sweetness of the fish and creates its own attractive flavor. If you love seafood and want to explore more recipes from fish or quality squid products, don’t forget to visit Ola Squid’s Culinary Blog to learn more about delicious dishes and products that suit Vietnamese tastes. Besides fresh seafood, you can also browse premium whole dried squid products to enrich your home pantry.
