SBS Food

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Red snapper de la reyna

This recipe is a Filipino celebration dish – reyna meaning queen. Served on special occasions, traditionally it is a steamed fish with mayonnaise and a rainbow topping of finely diced red capsicum, pickles, hard-boiled eggs and red onions.

Red snapper de la reyna

Red snapper de la reyna Credit: Kitti Gould

  • serves

    2

  • prep

    20 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

2

people

preparation

20

minutes

cooking

10

minutes

difficulty

Easy

level

"In summer, I like to lighten things up a bit by frying the fish and topping with a salsa garnish for colours."

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Ingredients

  • vegetable oil, for deep frying
  • 1 plate-sized red snapper, scaled and cleaned
  • salt and ground black pepper, to taste
  • plain flour, for dusting
  • banana leaf, optional, to serve
Salsa
  • 1 punnet small truss tomatoes, finely diced
  • 2 short cucumbers, finely diced
  • 1 large red onion, finely diced
  • 1 yellow capsicum, finely diced
  • 1 bunch coriander, roughly chopped
To serve
  • lime wedges
  • soy sauce
  • fish sauce
  • coconut vinegar

Instructions

  1. Fill a large deep pan or wok with vegetable oil and heat the oil over medium - high heat.
  2. Meanwhile, score the fish on the diagonal 2 -3 times on both sides. Season with salt and pepper, then coat with flour.
  3. Add the fish to the hot oil and cook for 4 minutes on each side or golden and crisp. Remove the fish from the oil and set it on a platter or board lined with banana leaves.
  4. To serve, arrange the finely diced salsa ingredients in blocks of colour on top of the fish. Serve with lime wedges and dipping bowls of soy sauce, fish sauce and coconut vinegar.
 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

"In summer, I like to lighten things up a bit by frying the fish and topping with a salsa garnish for colours."

Stream free On Demand

Thumbnail of Eat With Your Eyes

Eat With Your Eyes

Watch the full episode here
G
Watch the full episode here
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 30 November 2023 1:19pm
By Luisa Brimble
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