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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.
Selecting sustainable seafood is important when it comes to fish. While nine in 10 Australians say that they’re concerned about fish sustainability, only a fraction of us put our money where our mouth is. So, Gourmet Traveller created a sustainable seafood guide to shine a light on the ways you can be a better fish eater, from buying local and lesser-known fish species to handy online tool Good Fish Bad Fish. Or check out Australia’s independent sustainable seafood guide, Good Fish.
A note on buying sustainable seafood
Marinated whole snapper baked on potatoes and peppers (Dorada al fondo con patatas)
(Credits: William Meppem)Frank Camorra’s dorada al fondo con patatas (marinated whole snapper baked on potatoes and peppers)
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
(Credits: William Meppem)Barbecued turmeric snapper with sambal matah
La Casita’s whole barbecued snapper with sour-orange glaze
Roast snapper with mandarin and fennel sauce
(Credits: Ben Dearnley)Roast snapper with mandarin and fennel sauce
Ricky & Pinky’s steamed snapper with coriander and ginger
Barbecued lemongrass snapper with pomelo and herb salad
Barbecued snapper with dill and lemon
(Credits: Ben Dearnley)Barbecued snapper with dill and lemon
Whole snapper roasted with curry flavours
Snapper with broccolini and nori-miso butter
Snapper with white wine, green olives and parsley (dentice alla vernaccia)
(Credits: Anson Smart)Giovanni Pilu’s snapper with white wine, green olives and parsley (Dentice alla vernaccia)
Three Blue Ducks’ barbecued whole snapper with lemongrass and lime leaves
Sicilian snapper with zucchini, mint and pistachio nuts
Liberté’s whole barbecued snapper with green papaya salad
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Photo: Alicia Taylor
(Credits: Alicia Taylor)Baby snapper in acqua pazza
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