There’s lots to love about snapper, from its fresh-tasting flesh to its versatility in the kitchen. The fish pairs beautifully with spices – see Paul Carmichael’s Creole snapper wrapped in banana leaves, Tony Tan’s pan-fried snapper with vinegar sambal, or our fast and simple snapper curry with green beans and coriander. And for those who love red skin fish, try David Thompson’s red snapper recipe served with a hot and sour soup and turmeric.
And, as with most fish, there’s something beautiful about cooking a whole snapper, be it on the barbecue, in acqua pazza (crazy water) or steamed simply with soy, ginger and coriander.
Whole snapper with orange and pistachio sauce
Whole snapper with orange and pistachio sauce
Frank Camorra’s dorada al fondo con patatas (marinated whole snapper baked on potatoes and peppers)
Grilled baby snapper with sauce Antiboise
David Thompson’s hot and sour soup of red snapper and turmeric
Snapper with corn salad, burnt butter and shredded nori
Snapper curry with green beans and coriander
Barbecued turmeric snapper with sambal matah
La Casita’s whole barbecued snapper with sour-orange glaze
Roast snapper with mandarin and fennel sauce
Ricky & Pinky’s steamed snapper with coriander and ginger
Barbecued lemongrass snapper with pomelo and herb salad
Whole snapper roasted with curry flavours
Snapper with broccolini and nori-miso butter
Giovanni Pilu’s snapper with white wine, green olives and parsley (Dentice alla vernaccia)
Pink snapper with braised peas and broad beans
Three Blue Ducks’ barbecued whole snapper with lemongrass and lime leaves
Sicilian snapper with zucchini, mint and pistachio nuts
Liberté’s whole barbecued snapper with green papaya salad
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