Going to bbq one of the red emperor I caught with Banana at 1770 tomorrow, & I'm not sure how long to cook it for.
I usually do snapper this way, but they are only 2-3kg, but this one is 10.5kg. I googled & found some info, saying for a whole red emperor of 3kg, cook for 45-60 minutes. This seems a long time.
Is there a formula for time per kg??
Tony
What a problem Tony,I can't give any ,help but are envious of your plight !
wrap it in foil tight at least 60 min , I would go 90 min on low heat , depends on how much "liquid" you have wrap up in there. more steam generated it will cook quicker .
this is an educated guess best of luck
Mate, i would go more that an hour. I tried cooking a similar sized fish and i cooked it for over an hour and a half on low-med heat (in a webber) and it was still raw around the backbone. I googled it and there was a formula per kg and i didn't beleive it at the time, but i would after not cooking it for as long as they said and failing. i think a good tip would be to also give it a while to return to room temperature in sea water if u can otherwise the meat around the backbone doesnt seem to cook. Especially if you are taking it out of the freezer. I would suggest to maybe make a cut down to the bone where you can inspect it. might all seem a bit overboard, but i saw the size of the fish (and the effort you had to put in putting up with Bannana and Mojo's antics) and i have had, and heard of plenty of disasters when it come's to BBQ'n bigger fish. Good luck bloke.
Agree with Megabite above. Lots of foil to prevent outside layers drying out and burning. Also score thicker part of fish (up around head) quite deeply to help it cook evenly or else you will have back half overcooked by the time the shoulders are done. If you score flesh, my guess is 60 mins in hot BBQ or oven, but I'd be checking from 45 mins onwards.
Yeah Lee...trying to give a better life to some people. Some come in here and try and make out they are like us but they never will be..you are one of those. GEH
Hi, i did a 89cm snapper a while back, actually cut him in half to fit inside a couple of those big foil baking trays, wrapped the halves in foil after making several deep cuts across the fillet to the bone on both sides, plenty of lemon juice and whatever seasoning you like but the moisture will help steam the fish(had lemon and shallots in one half and small amount coconut milk and lemon grass and fish sauce in the other) i then sat the fish on little wire racks/grill trays in the baking dishes to keep the fish up off the direct heat of the plate, cover the trays with foil, about 45 minutes for my fish which i think wa around the 7-8kg mark but just unwrap the foil and check with a fork into one of your cuts, if the meat on the bone is flaking off then your pretty much done.
Good tip above about defrosting the best you can without fish getting warm though, defrost in salty water if possible.
My 2 bobs, good luck.
Bring it here and ill show ya
Score to bone around the shoulder areas, don't score past half way down the fish.
Start in a Hot oven (220 fan forced), then reduce heat after about 20 minutes to 190c. Shouldn't take longer than an hour in total but depends on thickness at shoulders. Cut off head and cook separate so the neck cooks more evenly.
Pierce the fish with sharp steak knife and leave it hanging in the fish for 10 seconds, remove and place flat on inner wrist, if it's hot it's cooked. Can do on your lips, but I only did that once.
Definitely warm up fish, ie, take chill off it. You should do this with all meat, fish etc, it relaxes the meat and also doesn't take as long for it to cook.
I put whole tomatoes and finely sliced leek, shaved garlic, cracked pepper, sea salt, knob of butter and basil in the centre of the gut, the tomatoes will a) cook out and steam fish b) taste awesome with the leeks and garlic as an easy side dish!
How to cook a 10.5 kg red. Now I bet that's a question you hadn't thought you'd be asking prior to a phone call from banana.
Thanks for the tips guys. Do you flip it over half way or just let it go one side??
Just thinking it will be pretty hard flipping a big, hot fish. I usually do it with snapper, but saying that, they are only ever 2-3kg
Tony
Let it go one side if you can - too hard and messy to flip and not necessary. We only flip if it is burning (we cook asian style with soy, sugar etc, and on the bigger fish it can start to burn and stick to the foil sometimes). If you've got it on a rack in the oven or elevated on a bbq you should be sweet to leave it. Also, oil your foil first to prevent sticking. We use the fork trick - stick fork in at the shoulder after 45 mins and if you feel resistance it's not done. It the fork slides right in to the bone and you can't feel that raw fish resistance, then you are good to go.Originally Posted by Back In Black
Yeah Lee...trying to give a better life to some people. Some come in here and try and make out they are like us but they never will be..you are one of those. GEH
Hi Floyd,
She's in the oven!! I put some racks under it so we wont need to flip it. You are right, it would be too hard & messy.
Almost had a disaster. Prepped the fish, filled it with goodies, scored it & salted it down then wrapped it in foil. What a mission the folk was as we get the biggest we can buy, but still not wide enough. I just carried it to the bbq, & bits of foil were coming off, flesh was exposed, almost got 3rd degree burns trying to reseal it whilst on the bbq.
Juna just drove in from getting a few supplies, while Tony was having a panic attack. The girl behind the register said her Dad was a chef, & he ALWAYS wrapped the fish in baking paper, pre foil . He reckons it seals the juices in better & stops bits of foil getting broken off in the fish.
We got it off the plate, rewrapped a few times in baking paper, which really firmed the fish up & made it SO much easier to handle. Reapply the foil & all is good.
I'll let you know how it turns out!!
Tony
need photos though!
Here you go. I got a photo before wrapping it in folk. Put a Corona in the picture to give a bit of perspective.
A photo straight out of the oven & foil pulled back.
One of the remains, & one of Pip, Bosco & Munch enjoying the remains!!
Ended up doing it for 1.5 hrs on the bbq with the hood down at a medium temp. As I had to cook some meat as one of the guests can't eat seafood of any kind, it stayed in the foil for a further 30 minutes, slowly cooking still.
It was absolutely superb!! Some of the guests opened up & said they accepted the invite before they knew fish was the main meal, & they are not big on fish at all. Everyone raved & said it was the best fish they have ever eaten, so mission accomplished.
Juna reckons in future, 1.5 hrs for 10kg but only leave it still cooking in the foil for about 10-15 minutes.
Stuffed it with coriander, shallots, ginger & get a lime, peel it, segment the lime & put the pieces in as well as the skin you just peeled.
The sauce is unbelievable!! Spring onions, coriander, ginger, lime juice, fish sauce, sesame oil, chilli, garlic, brown sugar & soy sauce. This sauce needs to be tried to be believed.
Anyone need the breakdown of ingredients, let me know.
Tony
Tony,
Sensational, mate i'm drooling... You've just made gourmet bobs life allot harder with an effort like that. His bacon and runny egg wraps don't look as good any more.
Keith
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