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 Post subject: Snook
PostPosted: 01 Nov 2012, 22:46 
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Joined: 08 Mar 2011, 18:18
Posts: 104
Location: Hampton, VIC
With all these snook being caught, how are people cooking them? I've heard of people not liking them on the plate (my dive buddy was disappointed) but I quite like them.

The last few i caught went something like this:
- crumbed, fried using panko crumbs.
- thai green curry soup.
- simple pan fried with lemon, chilli.
- left overs went in fish cakes w/ red curry paste and fish sauce and onions mixed through.

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J.bizzle, putting pieces to the pizzle


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 Post subject: Re: Snook
PostPosted: 01 Nov 2012, 23:02 
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Joined: 03 Nov 2005, 02:36
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Snook are good eating, easy to overcook and turn mushy if you don't have a clue though.
Sliced thin and raw with a bit of soy and wasabi
Chopped up fine and in nori rolls with some lightly pickled carrot, cucumber good mayo (Hellmans in this case not Kewpie) and a bit of wasabi. Served with soy of course.
Sautéed in a mix of macadamia oil sweet chilli soy and a dash of fish sauce then wrapped in lettuce with some julienned cucumber and carrot, shredded vietnamese and common mint and some of the reduced sauce over the top. Had this as an entree tonight and it was an absolute winner.

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WARNING: CONTAINS CARROT


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 Post subject: Re: Snook
PostPosted: 02 Nov 2012, 09:46 
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Joined: 08 Mar 2011, 18:18
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Location: Hampton, VIC
Sounds amazing, I'll be trying all of them next time I get a chance! Never used macadamia oil before, sounds good though. Is there anything i need to know to prepare them for sashimi (other than bleed and gut asap)?

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 Post subject: Re: Snook
PostPosted: 02 Nov 2012, 12:20 
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Joined: 03 Nov 2005, 02:36
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I'm probably a bit over the top when it comes to doing sashimi but I used to do it for a crust once upon a time and was taught by a Japanese master. The most important things are not not letting the inside of the fish come in contact with anything that isn't super clean. I use 2 chopping boards for this, putting the fillets skin side down on the board used for taking the fillets off and then after skinning transfer the fillets to a clean board. I make sure that anything that comes in contact with the outside of the fish or the guts does not come in contact with the fillets. Keep everything cold while you work, if the fillet starts to get anywhere near room temp it should go back in the fridge.
A razor sharp sashimi knife helps a lot. You can get them from Carbatec in Springvale for around $50. They are damn fine bit of kit to have in your knife collection, just remember to oil them after use because they are made from a high carbon steel, not stainless.

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WARNING: CONTAINS CARROT


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 Post subject: Re: Snook
PostPosted: 06 Nov 2012, 19:09 
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Joined: 27 Mar 2011, 06:55
Posts: 293
Here's how I did mine
This was for about 1.5kg fillets

Skin and fillet
Place in large peice of alloy foil

1 tbl spoon of oyster sauce
1 tbl spoon of thin light soy
3 cloves crushed garlic
1 red oInoin sliced
Small amount of chillie to taste
1tbl spoon of butter

Just out ontop of fish, wrap it up in the fail so none of the juices leak out

Cook in 180degree preheated oven for 30min

I ate mine with brown rice with the juices put ontop(brown rice is rather dry so ImO works well with oily fish)


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