Crispy skin snapper with brown rice and a ginger and ...
While hot, pour oil over the ginger-shallot mix, the mixture will fry and crackle. Add salt. Heat a medium frypan until hot. Add a little of the ginger-shallot dressing then snapper fillets, skin side down. Cook until skin is crispy and golden. ... [... more]
Australian Womens Weekly |
Asian Style Snapper in Banana Leaves
Heat oil in a small saucepan. Add curry paste and cook for 1-2 minutes or until fragrant. Add coconut cream and simmer for 2 minutes. Stir through the sugar and fish sauce. Remove and set aside. Mix rice with the shallots and the coriander. ... [... more]
Australian Womens Weekly |
Curried snapper
Process all ingredients from lemongrass to galangal together in a blender with 1/2 cup water until very smooth. Heat oil in large saucepan. Add curry paste and fry until fragrant, about 4 minutes. Add fish, coconut milk and water. Add tamarind ... [... more]
Australian Womens Weekly |
Sambal snapper
Sambals are the highlights of a structured Malaysian or Indonesian meal, adding spice and colour to rice. Sambals are sauces that go with meat, fish, fruit or vegetables, of a consistency such that the diner can eat with his fingers, pinching a ... [... more]
Australian Womens Weekly |
Snapper with Warm Mediterranean Salad - DAVID HUNTER, ...
Put a splash of lemon juice and a sprinkle of salt and pepper into a heated frying pan, add snapper and cook for approximately 1 minute over high heat. Turn fish and repeat process. Remove from heat and cover pan with lid. In a second frying pan ... [... more]
Australian Womens Weekly |
Steamed Snapper with Wok Tossed Beans with a Chilli and ...
Prepare snapper by "scoring" the flesh on either side. Do this by cutting 3-4 incisions along the fish on both sides. (This will assist in more even cooking of the fish) Cover steamer with a lid and position over wok and simmering water. Allow . [... more]
Australian Womens Weekly |
Sake Steamed Snapper - Mark Edwards
Cut snapper into 1 inch pieces and divide evenly into 4 portions. Place fish into the centre of each piece of parchment paper. Add cleaned oyster mushrooms, celery, Pak choy, shiitake and butter. Season with schichimi, fresh milled black pepper ... [... more]
Australian Womens Weekly |
Snapper cakes- BASIL DANIEL
Add the rest of the ingredients to the finely chopped fish and mix well. Shape fish mixture into small patties and toss in rice flour. Heat a medium frying pan over a medium heat. Add oil and fry the snapper cakes for 2 - 3 minutes on each side ... [... more]
Australian Womens Weekly |
Crumbed Snapper with Spanish Onions, Tomato and Rasperry ...
In a blender, add bread, parsley, half amount of thyme and salt and pepper to make breadcrumbs. Place butter and olive oil in a frying pan, cook snapper on both sides until golden- approximately 2 minutes on each side. To serve, place sauce onto ... [... more]
Australian Womens Weekly |
Snapper with Baby Vegetables in Cocotte - CHEF HARU, THE ...
Peel and trim baby carrots, turnips and Brussels sprouts; blanch in salty water. Cool. Lightly grill snapper with some olive oil in a non-stick frying pan. Surround snapper with blanched baby vegetables, roast garlic, olives, thyme, basil and ... [... more]
Australian Womens Weekly |
Tamarind-basted snapper with pineapple salsa
Combine pineapple, onion, chilli, paprika, chilli powder, sesame oil, fish sauce and coriander in a medium mixing bowl; toss to combine. Brush or rub snapper fillets with tamarind puree, coating thinly and evenly. Place fillets on baking ... [... more]
Australian Womens Weekly |
Steamed snapper fillets with braised kidney beans
Place snapper fillets in a baking paper lined bamboo steamer, cover and place over boiling water. While fish is steaming; heat a medium size, non-stick frying-pan. Add olive oil and onions, cook until soft. Add garlic and cook for a further ... [... more]
Australian Womens Weekly |
