Whole Roasted Chinese Red Snapper

• 3 tablespoons expeller-pressed peanut oil
• 1 4-lb. whole red snapper, cleaned, scaled, gutted, fins and gills removed
• 1/4 cup plus 1 Tbsp. low-sodium soy sauce
• 7 scallions
• 2 tablespoons thinly sliced fresh ginger
• 1 tablespoon thinly sliced garlic
• 1 bunch (about 3 oz.) cilantro
• 2 tablespoons toasted sesame oil
• 2 tablespoons mirin
• 1/2 teaspoon crushed red pepper, optional
• 1 lime, cut into 6 wedges

1. Preheat oven to 400u0b0F. Line a large rimmed baking sheet with foil. Brush 1 tablespoon of the peanut oil over foil. Place fish on baking sheet. Brush exterior and inside cavity of fish with remaining 2 tablespoons peanut oil; drizzle 1 tablespoon of the soy sauce inside cavity. Cut 3 2-inch slits all the way to the bone on both sides of fish.
2. Cut 5 of the scallions diagonally into 2-inch pieces. Stuff cavity of fish with ginger, garlic, scallion pieces and two-thirds of the cilantro.
3. Bake fish until opaque and flakes easily with a fork, about 45 minutes. (To test for doneness, insert a small knife into slits; fish should pull away easily from the bone.) Remove fish from oven. Increase oven temperature to broil with oven rack 6 inches from heat.
4. Stir together sesame oil, mirin and remaining 1/4 cup soy sauce in a small bowl. Stir in crushed red pepper, if desired. Brush fish with 2 tablespoons of the soy sauce mixture; return fish to oven and broil until lightly charred in spots, about 6 minutes. Transfer to a serving platter.
5. Thinly slice remaining 2 scallions; remove and reserve leaves from remaining cilantro. Sprinkle sliced scallions and cilantro leaves over fish. Serve with remaining soy sauce mixture and lime wedges.

expellerpressed peanut oil, red snapper, soy sauce, scallions, ginger, garlic, cilantro, sesame oil, mirin, red pepper, lime

Taken from www.myrecipes.com/recipe/whole-roasted-chinese-red-snapper (may not work)