Crisp Whole Red Snapper with Asian Citrus Sauce

Ingredients

• 6 tablespoons chicken broth low-sodium homemade canned
• 4 servings cooking oil for frying
• 0.5 teaspoon ginger fresh grated
• 2 tablespoons juice of lime 
• 4 teaspoons orange juice fresh
• 3 pound snappers whole red cleaned
• 2  scallions including tops green cut into thin slices
• 2 teaspoons asian sesame oil 
• 2 tablespoons soya sauce 

Equipment

• bowl
• frying pan
• paper towels
• knife
• kitchen thermometer
• spatula

Directions

1. 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 3/8 of an inch of cooking oil over moderately high heat until very hot. A deep-fat thermometer should register 37
2. Carefully add the fish, letting the tails stick out of the pan if necessary.
3. Let the fish cook, without moving them, until crisp and browned, about 9 minutes. Using a large spatula, carefully turn each fish. Continue cooking until crisp and browned and just done, about 7 minutes longer.
4. Drain on paper towels.
5. Meanwhile, in a small glass or stainless-steel bowl, combine the broth, soy sauce, lime juice, orange juice, sesame oil, grated ginger, and scallions.
6. 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.
7. Fish Alternatives: In place of the whole red snappers, you can use whole sea bass, porgies, or rockfish of the same weight.
8. Wine Recommendation: A crisp, acidic white wine will be best with the citrus flavors and Asian ingredients of this dish. Try a sauvignon blanc from the Loire Valley in France (Sancerre) or a pinot blanc from the Alsace region.