Snapper is an elegant fish. It’s generally found in the atlantic and in lower pacific. I’ve had some amazing dishes in snapper whenever I’ve visited the south east asian countries. It is simple to make, plentily flavor full and chunky in nature. I do not make it much for the kids since like tilapia etc. it is high in mercury levels. It has a sweetih taste and blends well with most spices in moderate quantities. Do try this one and enjoy 😉
….need to know (food details)
- Number of people served : 4 to 6 seafood lovers
- Preparation time : 15 minutes
….and we need (ingredients)
- Red snapper, whole cleaned : Red snapper is a very good looking elegant fish. It looks amazingly good lying whole on a platter. It is extremely tasty too but due to high levels of mercury in it, I do not offer them to the kids. Once a month, sinning make no difference 🙂 .
- Mustard seeds, 1/2 teaspoon : Mustard tastes fro sweet to sour, bitter to steaming hot. But it’s great for digestion and respiration and strengthens bones and teeth. I use it here for the bitter sour essence.
- Honey, 1 tablespoon : Honey is a good anti oxidant and controls cholesterol levels. It compliments the mustard very well, just like in a mustard sauce.
- Ginger paste, 1 teaspoon : This south asian spice king is a great compliment to garlic. It helps us in getting rid of morning sickness, nausea and muscle pain as well. It’s tea is a widely used generic organic medicine.
- Lemon juice from 1 lemon, around 1 tablespoon : Sour effect of the dish comes from here and bring alongwith it, the Vitamin C benefits to eyes, hair and skin.
- Vinegar, 1 tablespoon : Vinegar preserves the flavors in my dishes very well, so I don’t mind frequenting it. Prime reason for it’s preservative qualities are the amounts of acetic acid and anti bacterial present in it. And yes of course, the sour essence is brought out very well with vinegar.
- Garlic ground, 1 teaspoon : Pungency is the reason why we use this allicin rich clove which combats sickness and common cold.
- Sea salt : It’s coarse and gives a true essence to seafood.
- Coconut oil, 2 tablespoons : I use coconut oil often since it heats up fast and well, has not taste or fragrance of it’s own, hence no interference in the original spices.
….time to cook ‘n roll (preparing instructions)
- Start with the traditional criss cross cuts on both sides of the fish. The fish is big and chunky, you need to be careful here. I had a 10 inch pan, so snapped off the head portion to make it fit in my pan.
- Rub salt and lemon juice and set aside for 5 minutes. Then wash off gently. This takes off the foul smell if any and readies the fish for cooking in brine.
- Now coat the fish properly with a mixture of ginger paste, garlic paste and vinegar. Make sure to insert the spice mix well in the cuts of the fish, since the fish is thick and chunky in itself.
- Now heat the coconut oil in the pan at low heat. High heat will evaporate the coconut oil.
- Add mustard seeds and wait till they sputter. This will take a minute at max.
- Now place the fish gently in the pan. Cook well for 10 minutes, turning a few times to prevent the fish skin from sticking to the pan.
- Serve hot and steaming 🙂
Storage : You can seal and refrigerate for a couple of days, but please be mindful that fish meat will get firmer with time and may not be as delicious as after the first cooking .
Missing Something ? : You may choose to season the fish with some dried oregano or fresh chopped parsley.