Ingredients
2wholered snappers,(1½ to 1¾ lbs each)
cooking oil
6tbspchicken broth,or homemade stock, canned, low sodium
2tbspsoy sauce,(plus 2 tsp)
2tbsplime juice
4tspfresh orange juice
2tspasian sesame oil
½tspfresh ginger,grated
2scallions,including green tops
Preparation
Rinse the fish and dry the surface and the cavity of each thoroughly with paper towels. In a 12-inch or larger nonstick frying pan, heat cooking oil over moderately high heat until very hot. A deep-fat thermometer should register 375 degrees F.
Carefully add the fish, letting the tails stick out of the pan if necessary. Let the fish cook for 9 minutes, without moving them, until crisp and browned.
Using a large spatula, carefully turn each fish. Continue cooking for 7 more minutes until crisp and browned and just done.
Drain on paper towels.
Meanwhile, in a small glass or stainless-steel bowl, combine the broth, soy sauce, lime juice, orange juice, sesame oil, grated ginger and scallions.
Serve the fish on a platter.
Run a knife between the flesh and the bones and lift off the fillet with the skin attached. Turn the fish over and repeat.
Pass the sauce.
