The market · Fish and seafood · Southeast Asia, The Americas
Red snapper
A firm, sweet, white-fleshed reef fish, grilled whole in Jimbaran, cooked Veracruz-style in Mexico, and curried across Southeast Asia.
sweet · clean · firm
What to do with it
Classics built on it
BalineseIkan bakar JimbaranWhole fish split, brushed with a spice paste and kecap manis, and grilled over coconut husks, with sambal and rice.No one here has made it yetMinahasanIkan wokuFish cooked in a yellow paste of turmeric, chilli and candlenut with a great handful of fresh leaves — lemon basil, lemongrass, pandan, lime leaf.No one here has made it yetMexicanPescado a la veracruzanaRed snapper baked or simmered in a sauce of tomato, onion and garlic with green olives, capers and pickled chillies.No one here has made it yetJamaicanEscovitch fishWhole fried fish drenched in hot, peppery vinegar with onion, carrot, sweet pepper and scotch bonnet.No one here has made it yet Knowing it
- Where to buy
- Fishmongers. Look for clear eyes and bright red skin. Other snappers, sea bream or sea bass are good swaps.
- Worth knowing
- Score the thickest part of a whole fish to the bone so it cooks evenly and takes in the marinade.