Red Snapper 红鱼
Red Snapper has a bright red colour, it is an auspicious seafood that retains high popularity among Chinese. It is served at wedding banquets and religious ceremonies such as “Bai Tian Gong”. It has a mild flavour, smooth and tender texture. Red Snapper from Pontian has a unique sweet flavour that cannot be found elsewhere, making it very suitable for steaming and braising.
红鱼色泽鲜红，具有吉祥寓意，是华人非常喜爱的鱼类。它是婚礼上招待宾客和宗教节日，如“拜天宫”祭拜的首选。它味道清淡，肉质光滑柔软。笨珍野生的红鱼有别于来自其他海域的红鱼，它的口味更加清甜。所以它也非常适合用来清蒸和炖煮。
Chinese Name(s): 红鱼 / 红鸡
Local Name(s): Ikan Merah / Ang Kuey
Origin: Pontian
产地：笨珍
Type: Wild Caught
种类：野生
Flavour: Mild
口味：清淡
Texture: Tender
肉质：柔软
Cooking Method: Braise / Steam
烹煮方式：焖煮 / 蒸
Weight Loss after cleaning (whole fish): 20-25%
清理后重量减少（全鱼）: 20-25%
Caution: Customized cutting is NOT available.
注意：恕不接受客制化切割
Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
储存方式：冷冻雪藏 -18°C。购买后3个月内食用，品质最佳。
✅ 100% Preservative Free 绝无防腐
✅ Cleaned & Gutted 去鳞清内脏
✅ Vacuum Packed 真空包装
✅ Flash Frozen 急速冷冻
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Red Snapper is one of the best known fish types found in Malacca Straits’ waters. With a fine textured, mild white meat, red snapper is perfect for almost any fish recipe and will delight your gastronomic senses. Whether baked, broiled, grilled or fried, this mild-flavored fish always delivers a gratifying culinary experience and is also a very healthy food source. Four ounces of uncooked red snapper contain just 110 calories, merely one gram of fat, only 45 grams of cholesterol and no saturated fat. Golden snapper is equal in protein to shrimp (23 grams) and also contains calcium and iron.
How To Make: Mediterranean Roasted Red Snapper with Garlic & Vegetables
Ingredients
- 2 large whole snapper fish, cleaned and gutted
- 15 large garlic cloves, minced and combined with a pinch of salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- salt
- 1 tsp black pepper
- 1 tsp ground sumac
- 1/2 cup chopped fresh dill
- 3 bell peppers, different colors, sliced in rounds
- 1 large tomato, sliced into rounds
- 1 medium red onion, sliced into rounds
- Private Reserve Greek extra virgin olive oil
- 2 lemons
Steps
- Preheat the oven to 425 degree F.
- Pat the snapper fish dry. With a large knife, make two slits on each side of the fish. Fill the slits and coat the gut cavity of each fish with the minced garlic.
- To make the spice mix, combine the cumin, coriander, salt, pepper and sumac in a small bowl. Use 3/4 of the spice mix to season the snapper on both sides; pat the spices into the fish pushing into the slits you made earlier. Keep the remainder 1/4 of the spice mix aside for now.
- Stuff each gut cavity with the chopped dill, and as much of the sliced peppers, tomatoes and onions as possible.
- Place the stuffed fish in a lightly oiled baking sheet. Add the remaining sliced vegetables to form a frame around the fish. Sprinkle the vegetables with a pinch of salt and the remaining 1/4 of the spice mix.
- Drizzle everything generously with olive oil.
- Place the baking sheet on the lower rack of your 425 degrees F heated oven. Roast for 25 minutes until the fish flakes.Transfer the fish to a serving platter and squeeze juice of one lemon all over it. Use the slits you made earlier to cut through and portion the fish. Serve it with wedges of the remaining lemon.
- Enjoy with a side of rice and fattoush salad, if you like.
Also Try: Sweet & Sour Fish
Sources:
https://www.themediterraneandish.com/mediterranean-whole-roasted-red-snapper-recipe-with-garlic-and-vegetables/
