Snapper Express

Tāmure ki runga i te peretī

Waikawau Spicy Fried Snapper



  • 1x whole snapper
  • salt and freshly ground black pepper to taste
  • 2 tablespoons of butter
  • Oil for frying

Spicy topping

  • 1 teaspoon oil
  • 1/2 onion, sliced
  • 2x cloves minced garlic
  • 1x carrot, peeled and cut into thin strips
  • Handful of fresh thyme, leaves stripped
  • 1/4 cup white vinegar
  • 1 tablespoon water
  • 3/4 teaspoon salt
  •  1 pinch brown sugar

Stir Fried Cabbage
  •  ½ Red cabbage
  • ½ Cabbage
  • 2x carrots
  •  2x clove garlic
  • Olive oil for frying

Prepare Snapper:
  1. Gut, clean and scale the snapper, Pat the fish dry and cut 5 slits on each side of the fish.
  2. Season both sides with salt and pepper. Set aside

Prepare spicy topping:
  1. Slice onion, Chop garlic finely,
  2. Peel and slice carrot into thin strips, set aside with onion and garlic.
  3. Chop thyme finely, Horopito powder and set aside.

Prepare stir fired cabbage:
  1. Slice cabbages thinly, Peel and thinly slice carrots, Chop garlic finely, set aside.

Cook Snapper:
  1. Heat oil in a large skillet over medium-high heat until hot and add butter.
  2. Carefully place the fish in the pan and fry until browned and crisp, about 5 minutes per side.
  3. Remove fish and place on a paper towel-lined plate.

Cook spicy topping:
  • Heat oil in a large skillet over medium-high heat.
  • Add onion, carrot and garlic to the pan; cook and stir 1 to 2 minutes.
  • Add thyme, horopito, vinegar, water, salt, and sugar and continue cooking until onions have softened and liquid has reduced, about 5 minutes.
  • Stir fry cabbage once all spicy topping ingredients have been added.

Stir fry cabbage:
  1. Add oil to another skillet and heat
  2. Add garlic, cabbages and carrots and stir fry for 5 mins.

Ka hiahia pea koe ki

Similar blogs