1 whole red snapper, about 2 lbs (1 kg), cleaned and scaled

2 fish, 454 g / 1 lb each

1/2 cup (125 ml) rice wine (sake)

1/4 cup (60 ml) rice vinegar

3 tablespoons (45 ml) fresh ginger, cut into julienne

3 cloves garlic, finely chopped

2 tablespoons (30 ml) soy sauce

1 tablespoon (15 ml) sugar

1/2 teaspoon (2.5 ml) Sichuan pepper (optional)

2 green onions, thinly sliced diagonally

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

With a knife, carefully score the fish's skin to form three incisions on each side. Place the fish in a large baking dish. Add the remaining ingredients, except for the green onions. Cover with aluminum foil. Bake for about 40 minutes or until the fish is cooked. The cooking time for a 454 g (1 lb) fish is about 25 minutes.

Carefully transfer the fish into a large shallow serving dish. Drizzle with the cooking juices. Sprinkle the fish with the green onions. Serve with steamed jasmine rice.

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