The Snapper Saga

Last Sunday I came across white snapper and red snapper that looked really fresh at Spencer's fish shop, so I got both and also mackerel. Now, I am surprised. The white snapper, red snapper and the mackerel are way cheaper than Beckty, Hilsa and even rui! So, I am on a mackerel and snapper binge fest!

So, today was a Red Snapper dinner. This recipe has been pieced from Kylie Kwong's show, Ken Hom's recipes and also flavors from Vietnam and Thailand. This one is deep fried Red Snapper with a tangy chilly tamarind sauce. This is so simple and took me about 30 mins to prep and cook. The sauce was tamarind water, lime juice, sugar, garlic macerated, chillies chopped finely, shallots minced, coriander, mint leaves (that for some reason arent visible in the photo) and fish sauce. The fish was dusted with salt, pepper and flour and deep fried just like Kylie Kwong's technique and it was absolutely smashing! The fish was deep fried first and the sauce just poured over it. This was so good, it should be made illegal. I kid you not.

Red Snapper deep fried with tamarind chilly garlic sauce.

On Sunday, for dinner, I decided to bake the White Snapper. I wanted a clean, plain mouthfeel, so decided to keep the fish free from spices. I rubbed the snapper with olive oil, lime juice, salt and pepper, threw some garlic flakes over it and plonked it in the oven at about 190deg C for about 20-25 minutes. This was perfection. The fish was cooked perfectly. The freshness of the fish was not drowned by any spice or flavouring and each bite was moist, flaky and tasty.

Baked White Snapper