Fishing Victoria Forum

gday just wondering whats the best way to cook a pinkie whole because me and my uncle are going to cook them up for Christmas lunch any recipes are greatly appreciated if you don't want to tell everyone your recipe you can pm me thank in advance and tight lines everyone.

With very fresh, gutted and scaled snapper you only need.

Oven tray, a touch of oil (grapeseed or canola) so it doesn't stick, salt and pepper.

I normally would not use lemon until after the fish is cook and if I do use it sparingly.

It will tasty great, you only need to worry about fancy recipes if you are dealing with poor quality fish.

I like to pan fry mine. Crispy skin is worth the extra effort.

Make 2-3 diagonal cuts across the body on each side. Marinate with salt for an hour. Lightly dust with flour. Heat oil on a pan to high heat, put fish in and turn down the heat. Cook until you see the meat on the top side start to turn white, then turn up the heat again and flip the fish. Cooking time depends on how big your pinkie is. Finish with pepper and lemon (optional - I don't usually bother with fresh fish).

Gutted and scaled for sure.

Rub with salt and pepper, pan fry until crispy golden. Squirt lemon juice or pour lemon butter (melted butter and lemon juice)

Or

In an alluminium foil with salt pepper ginger onion whitewine, and into preheated 200°C oven about 20 mins.
Pour some soy sauce if you want, just before serving.
Put as much ingredients as you want to your taste.

we are planning on baking it in the weber with the ham so it get a little smokey taste

just wondering what to put with it to make it taste its best. because we caught it 2 weeks ago and froze it straight after gutted and gilled will it still taste as good?

They freeze ok so it should be fine. If you washed it with freshwater though then just add some lemon after cooking

e.welch wrote: ↑

Wed Dec 18, 2019 6:57 am

just wondering what to put with it to make it taste its best. because we caught it 2 weeks ago and froze it straight after gutted and gilled will it still taste as good?

If it's frozen prior, definitely put ginger. For me anyway. It'll give refreshing smell and take over any unwanted fishy smell.
Usually fish release unwanted smell and flavour after frozen.

How are you baking it? In alluminium foil?
Score them first.
Slice some ginger and put it in the belly, gill, and in the score cuts.
Usually I put kaffir lime leaves too, and garlic.

I do something similar to the recipe below. I usually marinate the whole scaled and gutted fish in a bag in a mix of fish sauce, soy, garlic, ginger, sugar, chilli after putting slits in the side. About an hour in the fridge should do it. Deep Fry it whole in a wok for about twice as long as you think it needs, about 10 to 15 mins for a 35cm fish. Then top it with whatever things you like, I go for lots of fried garlic, fresh coriander and sweet chilli sauce. Serve with rice. Crispy deliciousness right there and plenty of flavour.

Not this but something like it - https://bellyrumbles.com/thai-style-dee ... hole-fish/

we are going to cook it in tin foil on the weber