I love this scarlet wrasse fish also known as soldierfish. It’s under rated here, most fisherman throw it back in the ocean. You often catch it when targeting different more desirable species. We often keep them because they are fantastic when eaten fresh!
My kids love the scarlet wrasse and always asks for this fish instead of the main target species. I think it’s mainly because of the bright red beautiful color, but they still really like eating this sweet, white, firm fish.
Cooking Scarlet Wrasse/soldierfish
Pan fried scarlet wrasse are quick and easy to cook and this recipe with xo sauce and spring onions served with steamed rice is my favorite way to eat it. You can make this recipe with fish fillets or whole fish. Because the soldierfish is a bit smaller you can fit the whole fish nicely in a large frying pan.
I dust the fish or fillets lightly in seasoned flour then fry the fish skin side down until crispy. Make a sauce from the pan juices, garlic, spring onion, ginger and xo sauce then serve it with light fluffy short or medium grain rice. A light weeknight meal
This dried seafood-based sauce is made of roughly-chopped dried seafood which are cooked with, onions, garlic and chili.
XO sauce has a unique and intense umami flavor suitable as a seasoning for many asian dishes. XO sauce is available from the Asian grocery store or online. It’s expensive but you only need to use a little bit in your sauce.
Equipment needed for this recipe
A good frying pan
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Scarlet wrasse in xo sauce
This beautiful bright red fish is amazing pan fried whole or fillets skin side down until crispy.
The firm, sweet, white flesh lends itself well to Asian dishes.
crispy fried scarlet wrasse
Soldierfish in xo sauce
- Dust the fish fillets in seasoned flour and shallow fry in the oil until crispy. Set aside.
- Fry the spring onions, garlic and ginger in the same pan for about 1 minute.
- Add the xo sauce to the pan. Cook and whisk add a dash of water and cook for about 1-2 minutes. Season with soy sauce.
- Drizzle the sauce on top of the fish.
- Serve with Steamed short grain rice and garden vegetables. Asian greens are the best