Has anyone got any good recipes for cooking Spangled Emperor, they'd like to share.
Cheers Gazza
I say this all the time, if you have good fesh Fish of known eating quality, why bugger it up with a thousand sauces and spices? keep it simple and enjoy the flavour, leave all the herbs and stuff for the less desirable species, or something that has been frozen for a while, that way you will enjoy all your catch equaly (well I reckon anyway)
Noelm,
Personally
OK then, lets say I have some Basa from a Supermarket, then this is how I would do it, some Ginger, a chopped chilli, some Coriander, chopped spring Onions (get the Thai theme?) make an Aluminium Foil "envolope" and place the fish in it, spread the ingredients over the top, a bit of Fish sauce, seal the parcel and cook either on the BBQ or a pan on the stove, does not take long, a bit of simple salad, or make some Thai dressing to keep the "theme" and your done, very nice for Fish that has little flavour.
Noelm,
Spangled Emperor are a beautiful fish, but personally i find them pretty tough on the chew compared to Red Throat Emperor, Coral Trout & other reef fish.
Gazza
Gazza i don't mind them baked...butter, tomarto, onion and corn relish
cut it a couple of times down to the bone and wipe some butter and corn relish in the slits [i also put garlic salt and peper lightly in there]. Then place tomato and onion on top. Wrap in alfoil and bake or bbq.
planning the next onslaught 6.5m Profish
[SIGPIC][/SIGPIC]
If using batter or crumbing, slice the fillets quite thin and DO NOT overcook. If overdone they come out like chicken breast
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"The Rebel Alliance"
Yeah i hear ya Gazza, Spanglies can be a tougher flesh.
I find them perfect for the Crispy chilli fish recipe I put up a while ago, just do a search in this forum
They come up lovely in bite sized pieces
cheers
rhys
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