Has anyone got any good recipes for cooking Spangled Emperor, they'd like to share.
Cheers Gazza
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
A Proud Member of
"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