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
