How To make Baked Onaga (Red Snapper)
Baked Onaga (Red Snapper) No. 2116 Yields 2 Servings
SALT CRUST DOUGH: 6 Tbls Olive Oil 4 Cups All-Purpose Flour 3 Cloves Garlic, Chopped Fine
2 Cups Rock Salt 1/2 Cup White Wine
3 Egg Whites 1 Tomato, Peeled, Seeded
1 Cup Water & Diced
FISH: 1 Sprig Tarragon, Chopped Fine 1 Lb Spinach, Leaves Only 1 Sprig Chervil, Chopped Fine
3 Cloves Garlic, Chopped Fine 2 Tbls Green Onions, Chopped
3 Tbls Olive Oil Fine
1 Whole Onaga (Long-Tail 1/2 Cup Ogo (Hawaiian Seaweed)
Red Snapper), About 2 Chopped Fine Lb. - Salt SAUCE: - Pepper 2 Shallots, Chopped Fine
Preheat the oven to 375 degrees. Sieve the flour into a mixing bowl. Add the rock salt, egg whites and half the water. Mix. Gradually add the remaining water until a stiff dough forms. Roll the dough out until it is large enough to to wrap the fish. Saute the spinach leaves with garlic and olive oil. Season to taste. Cool in the refrigerator for a few minutes. Debone the fish without removing the head or tail - keep the skin on. Fill the fish with spinach. Wrap the fish in the rock salt dough. Shape the dough in the shape of a fish. Bake for 25 minutes. Prepare the sauce: Briefly saute the shallots in a saucepan in 1/3 of the olive oil. Add the garlic and white wine. Cook until reduced by half. Add all the other ingredients. Mix in the remaining olive oil. Season to taste. At the table, cut the crust lengthwise, removing only the top part of the crust (take care not to drop salt crystals on the fish). Remove the skin from the fish. Serve the fish on individual plates, placing the spinach on top and the sauce around the fish.
How To make Baked Onaga (Red Snapper)'s Videos
Steamed fish with ginger and green onion | Red Snapper | Quick and Easy | Chinese New Year Recipe
A whole cooked fish is a staple dish in Asia during New Year and the Chinese New Year. This is also a common practice on Chinese New Year. In the Philippines, we usually have whole Roasted pig on New Year. Both symbolizes prosperity throughout the year. On this case from head to toe or from head to tail.
I bought this fish at Mekong Asian Supermarket in Arizona. They can clean and scaled the fish for you. Just make sure to mention you don’t want the head and fin detached.
If you have questions about this recipe, please leave me a comment below.
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Ingredients:
1 - ½ lb. whole red snapper (cleaned and scaled)
1 tbsp. fresh ground black pepper
1 tbsp. salt
2 tbsp. coconut oil
2 tbsp. low sodium soy sauce
1 tbsp. raw honey (melt with 2 tbsp. hot water)
2 tbsp. Sake or any cooking wine
7 – 8 pieces scallions (for steaming and garnish)
¼ size of a large size red onion (chopped)
2 inch size fresh ginger (julienned)
4 garlic cloves (crushed)
2 garlic cloves (thinly sliced)
You will also need a steamer. If you don’t have a steamer, use a large wok and place a rack to hold the plate for steaming or roll a tent foil to create a round shape form.
Tips: Use a white fish. It is better to use a fresh Wild caught fish than frozen fish. Fresh fish will have a better texture when cooked than the frozen fish. Be generous with ginger and garlic, this will minimize the fishy smell and taste of the fish.
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Kumu - Steamed Whole Fish - Hot Peanut Oil - Hawaii - Kimi Werner
Kimi Werner goes on a quick “grocery run” spearfishing mission with her friend Nick and gets a beautiful prized Hawaiian goatfish, known as Kumu. This catch couldn’t have had better timing as Kimi is flying back to Maui to visit her mom and cooks up this special feast for the holidays!
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camera: Justin Turkowski
edit: Lexi Kaili, Shane Grimes
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How to Perfectly Pan Sear Fish
Enjoy crispy pan-seared fish at home with this how-to guide by Chef Nicole Gaffney of ColeyCooks.com.
Coley's Key Takeaways
+ A well-seasoned cast iron skillet is highly recommended for the job.
+ Heat the pan on high and use a little olive oil.
+ If you're using a fish with skin, place the skin side down first.
Optional: pre-score the skin to prevent curling, but you can remedy this by gently pressing down on piece with a fish spatula.
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Lemon Herb & Caper Pan Sauce Recipe
Serves 2
Ingredients
5 tablespoons cold butter
2 teaspoons fresh thyme, roughly chopped
2 tablespoons capers, drained and rinsed
1 lemon, juiced
Instructions
1) After the removing the fish from the pan, reduce heat to medium.
2) Add butter to pan, allow it to melt. Then add thyme (stand back! They may pop!) and capers. Quickly stir for 15-20 seconds to mix.
3) Add lemon juice to sauce and turn off heat. Pour sauce over the fish and serve immediately.
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How to Grill Fish Like a Pro -
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Fill up on other great fish recipes and sustainable seafood knowledge at TheBetterFish.com
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How to Make Oven-Steamed Fish with Scallions and Ginger
Test cook Dan Souza makes host Julia Collin Davison Oven-Steamed Fish with Scallions and Ginger.
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