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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Ingredients (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
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Recipe:
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!