Snapper

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Of all of the more exotic species of seafood Snapper must be one of the most popular, now a staple on many an English menu it is a fish of very good eat eating quality.


Yellow-Fin Snapper
 
There are many varieties of snapper, many of which are beautifully coloured from the common red to the yellow fin, blacktail and crimson. Whatever the variety they are quite similar in size and shape and can be cooked in the same way as mullet and sea bream. Found throughout South East Asia, Africa, Japan, Australia and the Indian Ocean they are relatively inexpensive and certainly worth trying.

Snapper can be cooked whole or easily filleted to provide good quality chunks of firm flesh ideal for roasting or steaming. Because of its firm flesh it makes it ideal for Asian cooking, it stands up well to the bold flavours and is particularly good steamed whole with chilli paste or Chinese style with soy and ginger. They are easily cut into strips (goujons) and deep fried in a light tempura batter served with nouc cham and sechuan pepper and salt or a saffron aioli (garlic mayonnaise)

Also excellent slowly cooked in a curry or poached in a provencale style broth with other firm fish. Perhaps the best snapper dish I have eaten was in Cape Town when it was steamed with cumin spinach, chick peas and preserved lemon, quite outstanding.

Content and picture Miles Collins

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