Wild Caught King Snapper Portions Skin On

Wild caught from the tropical offshore reefs of Vietnam and Indonesia, Ocean Chef King Snapper has a sweet, mild flavour and a tender bite.

Pan-fry for a crispy skin and serve with a honey, soy and chilli marinade or, if you’re feeling adventurous, try Snapper pie with fennel and dill sauce.

How To Cook

Pan Fry
Preheat a non-stick fry pan with 5ML of olive oil to a medium heat. Remove thawed snapper portions from packaging and cook for 3 – 4 minutes turning occasionally. Ensure snapper is cooked all the way through or until piping hot in centre.

Oven Bake
Preheat oven to 200°C or (180°C fan forced). Remove thawed snapper portions from packaging, place in a baking dish and cover with tin foil. Place baking dish in oven and bake for appoximately 12 – 15 minutes. Ensure snapper is cooked all the way through or until piping hot in centre.

BBQ
Preheat BBQ to a high heat, remove thawed portion from packaging and rub both sides with olive oil. Place snapper skin side down and cook for 3 – 4 minutes, turning only once. Ensure product is cooked all the way through or until pipping hot in centre.

Appliances may vary considerably, please adjust cooking times if necessary.