Don’t forget the gorgeous pockets of flesh in the cheeks! This is a better method than flipping the fish over to get at the other side of the flesh as it often collapses while you turn it. Free the bone from the remaining fish, lift it up and twist it slightly, and there’s your second side of succulent fish flesh. Use a fish slice or spatula to carefully lift off the fish, and transfer it to a plate. Next, loosen flesh from around the head, and then from the other side of the fish, scraping the knife against the bone to ensure you don’t leave flesh behind. Cook snapper in the hot skillet until opaque and lightly browned, 2 to 3 minutes per side. Dip snapper into marinade to coat both sides. To take the flesh off the bone, use a small sharp knife and cut alongside one side of the fish, slightly lifting the flesh as you go to ensure it is freeing itself from the bone. Heat a large nonstick skillet over medium heat. If that’s you, simply slide it off with a knife. How to remove the fish from the bones on a baby snapper The flesh is ready when it has just the merest tinge of pink by the bone (residual heat will finish it off as you dish it). Alternatively, poke around the thickest part of the flesh with the point of a sharp knife. Look for signs like the eye turning cloudy, then white – that’s as good an indication as anything that a fish is cooked (for a large fish, this is still a good guide providing you turn the fish over during cooking). In this recipe I’m using a small fish so it doesn’t need turning during cooking. The trick to cooking fish, is not to overcook it. It will continue to cook with residual heat, so the trick is to have everyone ready and waiting so you can enjoy the fish at its succulent best. Fish is at its most succulent when it is just cooked. Drizzle with olive oil.ĥ Either transfer fish to a serving platter, or serve from the roasting tin. Rub aromatics over both sides of fish, and smear some of the mixture in the cavity. If you don’t have a mortar and pestle, smash with a mallet or the bottom of a sturdy bottle.ģ Lay fish in a shallow ovenproof dish lined with baking (parchment) paper. Whisk together the egg whites and water and combine with the salt in a large mixing bowl. Leave to drain while preparing the aromatics.Ģ Put herbs, garlic, chillies, ginger, lemon peel, kaffir lime leaves and salt in a mortar and pound and grind with a pestle until everything is broken down – don’t turn it into a paste, leave everything lumpy but bruised. Small bunch each coriander (cilantro) and mint, and Vietnamese mint if availableĢ cloves garlic, bashed with a mallet and peeledĢ-3 smallish tomatoes, halved (optional) Method-ġ Rinse fish, checking for scales. Yep, fish for dinner for $7.00!ġ small whole fish such as snapper, weighing about 600g (about 1¼ pounds), scaled and gutted A small whole fish feeds 2-3 people, and at around $12.99 a kilo (August 2016) you can have a cheap meal. It seems we all want it filleted, and at around $40.00 a kilo, it is expensive. Snapper is one of New Zealand’s premium species and in short supply. 23 August 2016 BY Julie Biuso SERVES: 2-3
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |