The Crispy Whole Snapper at Queen's English is a modern take on a Cantonese classic prepared as a crispy fried fish with a Hong Kong chili sauce. The fish is meticulously deboned except for the spine bone left for presentation, ensuring easy consumption. Accompanied by a simple salad garnish comprising mixed greens, Thai basil, and shaved fennel, the dish offers a delightful combination of crispy texture, flaky tenderness, and balanced flavors enhanced by chef Henji Cheung's interpretation of the traditional chili sauce.
Washington DC
Queen’s English
Crispy Whole Snapper
Red Snapper / Hong Kong chili sauce / mixed greens / breading / crab butter
Signature Dish
From Prep to Plate
Seth Tillman samples a standout crispy whole red snapper at Queen’s English in Columbia Heights. Chef and co-owner Henji Cheung de-bones the fish and then coats it in a light breading mixture of rice flour, cornstarch, and spices. As the fish fries, Henji prepares the chili sauce in the smoking hot wok, using lemongrass, red bell pepper, ginger, and garlic.
Featuring modern takes on Hong Kong plates, chef Henji Cheung's cuisine brings balance and flavor to fresh ingredients making this Columbia Heights spot hotter than the high-heat wok dishes.
Michelin Guide 2023
