While we live in a tropical seafood paradise, given that a visit to local markets at 5 or 6 in the morning is an option most of us are not willing to endure, finding top quality fresh fish is still a challenge. Being practical, one of the best tasting varieties of local fish is the snapper and it’s generally easy to find in Japanese supermarkets. There are actually a lot of snappers out there. No less than 13 different types around the world including Blackfin, Cubera, Dog, Grey, Lane, Mahogany, Mutton, and Silk Snapper, School Master, Vermilion and Yellowtail. Our predominant local species are the grey (or white) snapper known as kakap putih and red snapper or kakap merah.

Red snapper has a pinkish red colour over its entire body. They can live up to 20 years and attain 35 pounds or more in weight, the white flesh being tinged with a little pink in its raw state. The flesh of the white snapper is actually a greyish colour, hence the official name. White snapper attain only 8-10 pounds in weight. Both are superb to taste and easy to cook in a short time. This month I have chosen 3 recipes: a ridiculously easy but wonderful baked Mediterranean style baby snapper with fennel, lime and olive oil, a medium hot spicy rica rica style from my home in Manado and a pan fried version with pineapple and a mint salsa.

When judging the freshness of a fish, the following points are important to notice:

1. The eye of the fish should be clear, shiny and bright, not at all dull.
2. Lift the gills: they should be red and clean, not grey or brown
3. Smell the fish: fresh fish has almost not smell at all, except perhaps a little smell of the sea; if it in any way smells strong, don’t buy it.
4. Touch the fish, the flesh should be tight and spring back when you press it.
5. If you buy fillet fish, you can smell and touch them. Also, look carefully the colour of the flesh. It should look fresh not dull and old.

I hope you enjoy this month recipes, remember they are ready in a snap!

Baked Baby Red Snapper with Fennel, Lime and Olive Oil
The tang of fennel and the freshness of lime are great combination. For an Italian touch you can add a sprinkle of dried chilies, or sliced fresh chilies.

Serves 2
Ingredients:

1. 2 baby red snapper, approximately 300 grams each (ask the supermarket counter staff to clean the fish for you).
2. 1 small fennel, sliced roughly, use the green as well as the white part of the fennel
3. Juice from 3 limes
4. 2-3 tablespoons of extra virgin olive oil
5. Salt and black pepper to taste

Method:

1. Pre-heat the oven to 180 degrees Celsius. Place the fish on a baking tray.
2. Sprinkle the fennel all over the fish. Sprinkle with salt and pepper.
3. Add lime juice and olive oil
4. Put in the oven for 30 – 40 minutes – depending on size of fish and your taste.
5. Serve with rice or potatoes, steamed broccoli and carrots.

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