Fresh Snapper for Lunch

March 15, 2008 | By rosalina In Home cooking, Recipes | Comments(0)

Snapper delight

Snapper is one of New Zealand’s most priced and favorite fish to catch. Snapper mostly live in shallow water (10-50 metres), although they are also found down to depths of 200 metres on the continental shelf of the North Island and northern South Island. See more information here

This beauty was caught one evening, surf casting along the shores.
We really enjoyed it as it was cooked to perfection.

This dish was prepared by Matt as he caught the Snapper. Often people will fillet it without the head, bones and all. But cooking fish with its head retains more moisture and the nutritional omega 3 fish oils.

Same ingredients can be use to steam fish. snapper delight, to the oven

Ingredients:

  • 1 fresh sea bass, snapper
  • 1/2 tsp salt
  • 1 tsp sesame oil + 1 tsp vegetable oil
  • 1 tbsp finely-shredded fresh ginger
  • 1 small onion
  • 1 sprig of basil leaves
  • 1 clove of garlic, chopped

Preparaton:

Clean the fish! De-scale, de-gut and de-gill it. Rinse and dry the fish well. Using a sharp knife, score both sides of the fish as far down to the bone, on both side, with a sharp knife. Rub salt and sesame oil all over, inside and outside of the fish

Place fish in a baking tray. Sprinkle the rest of the ingredients on top and inside of the fish. Cover with foil and baked in a preheated over at 200 c. degrees for 15 to 20 mins. (Depend on size of your fish)

For steaming:

Place fish on a platter and in a very hot steamer. (Of inside a wok on a rack) Steam vigorously, under cover or 12 to 15 mins.

Enjoy your fresh fish with steamed rice and vegetables on the side!

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