Yellowtail Snapper
Category
COOKING EVERY FISH IN THE WORLD BIN: Ocyurus chrysurus
FR: Vivaneau queue jaune
GER: Gelbschwanz Schnapper
IT: Non esiste 😭
ESP: Rabirrubia
CRO-SRB: Nema 😭
PT: Guaiuba
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Recipe (serves: 4)
• 4 x 300-400g whole fish
• 1kg mussels
• 250g sliced onions
• 250g sliced carrots
• 3-4 garlic cloves
• 200ml olive oil
• 200ml red wine vinegar
• 200ml white wine
• Crushed black peppercorns
• Crushed coriander seeds
• Chilli flakes
• Bay leaves
• Fresh thyme
• Sliced lemon
1. Clean and prepare the fish as shown in this reel.
2. Steam the mussels in the white wine and once they are opened, reserve and reduce the liquid back to 200ml.
3. Fish: sear the fish on the skin until golden, flip and briefly cook for one minute. Reserve.
4. Escabeche marinade: sweat the onions and carrots for a couple of minutes. Add the garlic, olive oil, vinegar, white wine mussel liquid and herbs. Simmer gently for about 20-30 minutes.
5. Pour the hot marinade over the fish and mussels, place sliced lemon ring on top and refrigerate for 24 hours. Best to be enjoyed at room temperature with some toasted sourdough bread!