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Recipes for Snapper

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  • Recipes for Snapper

    (with Compliments and Permission from http://myfishingfrenzy.com)

    Fish Porridge (serves 2)



    Ingredients

    1 piece snapper fillet (approximately 200g)
    1 knob ginger (thumb sized)
    1 tbsp minced garlic
    1 tbsp mince shallots
    1 tbsp small dried shrimp
    1 tbsp small dried silver fish
    1 tbsp fish sauce
    1 tbsp chinese wine
    1 tsp salt
    1 tsp pepper
    1 tbsp oil
    1/3 cup of rice
    4 cups water

    Method
    1. Remove every bit of bone and cut fish into thin strips.
    2. Add salt, pepper and wine to marinate. Set aside.
    3. Cut ginger into thin slices and then into thin strips. Wash dried shrimp and silver fish.
    4. Heat oil and fry garlic, shallots, ginger, dried shrimp and dried silver fish till fragrant. Set aside.
    5. Wash rice and add the 4 cups of water. Bring to the boil and add the fried ingredients.
    6. Simmer for about 15 mins till the rice grains have expanded to twice its size. (Simmer even longer and add more water if
    Cantonese-style preferred)
    7. Add fish meat and bring to a boil.
    8. Sprinkle chopped spring onions over to garnish.
    9. Serve immediately.

  • #2
    Teochew-Style Steamed Snapper (serves 3 to 4)



    Ingredients

    1 snapper (approximately 500g)
    4 pcs dried shitake mushrooms
    2 stalk leeks
    2 cloves shallots
    1 large red chilli
    1 thumb-sized knob of ginger
    1 tbsp fish sauce
    1 tbsp chinese wine
    1 pinch salt

    Method
    1. Gut, scale and clean fish. Make 2 or 3 cuts on each side of the fish where the flesh is the thickest.
    2. Wash the dried mushrooms, soak them in a bowl of warm water for 1 hour then cut into strips.
    3. Wash and slice leeks diagonally into 1cm wide pieces.
    4. Dice the shallots and cut chilli and ginger into shreds.
    5. Rub salt all over the fish and spread the leeks, mushrooms and spices over the fish.
    6. Drizzle the fish sauce, chinese wine and half the water used to soak the mushrooms over the fish.
    7. Steam over boiling water for 20 mins.
    8. Serve immediately.

    Comment


    • #3
      Fishhead Hotpot (serves 6)



      Ingredients

      1 head of fish (600-800 kg, kept whole, or chopped into chunks)
      500g Chinese cabbage
      1 can button mushroom
      1 can Pacific clams
      200g roast pork
      1 thumb-sized knob of ginger
      1 sprig spring onions
      6 bowls of water
      1/2 cup cooking oil
      2 tbs chinese cooking wine
      salt/ fish sauce to taste
      pepper

      Method
      1. Slice the cabbage in to inch wide pieces, slice the roast pork, dice the spring onions and cut the ginger into thin slices.
      2. Heat oil in pot and fry the ginger until fragrant. Add the fish head and continue frying till half cooked.
      3. While fish is frying, boil the 6 cups of water in a separate container.
      4. When fish is ready, add the cooking wine, then pour the boiling water in.
      5. Put the cabbage, mushroom, clams and roast pork in and bring to a boil again, then simmer for approximately 15 mins till cooked. (This time will vary depending on whether you chop the fish head up or not.)
      6. Add salt/fish sauce and pepper to taste and sprinkle spring onions over.
      7. Serve immediately with rice.

      Comment


      • #4
        Baked Thai Snapper (serves 2)



        Ingredients
        1 snapper (approximately 500g)
        2 cloves garlic
        2 cloves shallots
        2 red chilli padi
        2 green chilli padi (optional)
        2 small limes
        1 tbsp fish sauce
        1 tbsp chinese wine
        1 pinch salt

        Method
        1. Gut, scale and clean fish. Make 2 or 3 cuts on each side of the fish where the flesh is the thickest.
        2. Remove skin of garlic, shallots and the stalks of the chilli padi. Wrap everything in aluminium foil and bake for 10 min.
        3. Remove the ingredients from the foil, crush/mash in a bowl and add the fish sauce and wine.
        4. Add the juice of the limes and a few thin slivers of the peel.
        5. Rub salt all over the fish and spread the entire mixture over. Wrap in aluminium foil.
        6. Pre-heat oven to 180 degree celsius.
        7. Bake for 10 min, turn over amnd bake for another 10 mins.
        8. Sprinkle chopped spring onions or parsley over to garnish.
        9. Serve immediately.

        Comment

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