Asian style snapper

If only we caught it ourselves...

Fishy facts 

• Fish have been on the earth for more than 450 million years and were well established long before dinosaurs roamed the earth.
• Fish is a good source of protein, low in saturated fat, and filled with omega-3 fatty acids which are good for the heart and brain.
• Populations that eat fish regularly live longer and have less chronic disease than populations that do not.
• Recent research suggests that supplementing the diet with omega-3 fatty acids not only can reduce these risks but can also help treat depression, bipolar disorder, autism, and attention deficit hyperactivity disorder. Fish is, indeed, a brain food.

We have been shooting, eating and posting images to our flickr site in the hope that we can tap into photo libraries and publications buying our images. We realised if New Zealand based companies wanted our images we needed more New Zealand stuff which is why we decided to tackle fish for this food fight. 

We are blessed to live very close to beaches both East and West coast and and you would think that fish would be plentiful. Fish is of course available, however New Zealand fish is expensive. A fish we remember as kids and our parents too is Snapper. Our Mum remembers her father after work taking the dingy out and catching a bucket load for dinner. Today its a day event, usually chartering a boat for a hefty fee and there is never the guarantee of anything never mind the prime snapper. 

Snapper used to be de rigure at the fish n chip shop, now is the premium option battered or crumbed for a tidy $6-8 dollars per piece. Snapper fillets are usually $30 - $35 dollars per kg! Maybe chartering the boat isn't such a bad option!

Whenever Ingrid and I come up with an idea we are both itching to get started. With work and kids its often difficult so when I decided to drive tired Jake around the place looking for the perfect fish to shoot I opted for the most convenient option, a gourmet supermarket en route home. At the local mega supermarket the previous weekend, I noticed lots of interesting types of fish both whole and fillets so thought a gourmet supermarket will also stock the range however the price will be ridiculous.  

How wrong was I! They had fillets of white fleshy fish, large tiger prawns, Morten bay bugs, scampi, fish roe, salmon, oysters and even paua. Where were the ice-trays of glistening and shiny whole fish? 

Me: 'Have you got any whole fish?"

Fishmonger: "HUH whole fish, we don't usually do whole fish here" 

Me: "What, why not?"

Fishmonger: "You are on the North Shore love, the people here want fillets"  

Fishmonger: " Its your lucky day though, we have a few baby snappers if you want them"

Me: "Are they fresh?" (I laugh at this question as of course he's going to say yes even if its not!"

Fishmonger: "Yeah, they came in this morning" (I am thinking where from?)

He shows me 2 baby snapper barely legal size

Me: "OK just one please"

Me:  " Make it 2, I feel sorry for the one left behind"

So I walk out of the shop with 2 baby snapper in a fancy gourmet supermarket bag and $20 lighter in the pocket and a grizzly child. 

The plan - early to bed for Jake so I can cook, shoot and eat.

Fresh snapper 

Grilled baby Snapper Asian style

Asian style snapper

What you need

Whole fish, gutted and scaled (1 per person or a large one for the table)

Olive oil

Sea salt

Fresh lemons

Coriander 

Oyster sauce

Seasoning - I added a touch of chili and lime store bought seasoning

How to make 

Score the fish on both sides (deep cuts) This makes it look good, shortens the grilling time and gives you a look in to see if its cooked. 

Place on baking paper and drizzle with olive oil and sprinkle with seasoning/salt.

Turn the grill on and when its hot cook the the fish for about 5 mins on a tray close to the element. 

When its brown and cooked through, gently turn and do the same to the other side. 

When cooked, transfer to serving plates and squeeze lemon juice on to the fish, drizzle with oyster sauce and sprinkle with chopped coriander.

Suggestion -You could warm the oyster or soy or chili sauce and serve as condiments on the side.  

How to eat

Eat one side first, off the bone but be careful of the small bones. When done remove the entire bone and discard and start on the second side. If you are game like Lewis, tuck into the head too!

Before and After - be careful of the bones!

A cabbage a day keeps the doctor away

It's true! Cabbages have such high vitamin and nutrition levels – it can help regulate blood pressure, can treat stomach ulcers, it can even lower the risk of lung cancer in smokers and most importantly it has strong anti- ageing properties. We should be eating a cabbage a day to keep the doctor away.

Cabbage facts - you might just want to know

• Juicing cabbages and drinking the resulting liquid apparently can aid in the cure of stomach and intestinal ulcers. (Note:  If this in any way appeals I would also add apple juice)
  
• If you want to reduce your risk of cancers such as colon, rectal or breast cancer, experts state you should be eating cabbages frequently (at least weekly).
• Cabbage is high in vitamin C and beta-carotene which act as anti-aging agents. It’s claimed that if you want to look young and stay looking young you need to consume cabbage every single day. (Note: Farts)
  
• Its vitamin D content also promotes glowing skin, and its anti-inflammatory properties can reduce pimples and skin irritations.
  
• Two minutes walking is all it takes to burn off the calories in one cup of cabbage.(Note: Like you would bother trying to work off cabbage, so sit down, relax and enjoy some lunch)

There is not much this ‘poor man’s drug’ can’t do.

Ingrid's dish: Red Cabbage and Apple Slaw 

I can just imagine you’re all racing out to pick up a great big load of cabbages now, and that’s exactly what I did en route for a weekend away to Pakiri, a beautiful rugged beach, 120 mins north of Auckland, you can’t go there and not have a bbq, regardless of the weather. So with the blokes with one eye on the Rugby and the other on the Barbie, Vanessa and I got stuck into making some fresh slaws for our first bbq of the season.

Apples are another favourite of mine, they are in season and crunchy, they signal spring is here. They go so well with red cabbage, contrast with the colour, and the flavours blend well. And of course, apples also have their own health benefits to enjoy.  This is such a simple salad to throw together, and it makes a nice light change from coleslaw usually weighted down with mayonnaise.

Fresh and crisp, a healthy alternative to a mayonaise based slaw

Red Cabbage and Apple Slaw 

Serves 4

What you need

2 x Apples (grated or sliced thinly)

1/2 red cabbage (shredded thinly)

Bunch of flat leaf parsley (chopped roughly)

(Note: Remember to keep your cabbage cold, it helps to retain its vitamin content.)

Apple dressing

What you need

1 grated apple (fine grate)

3 Tbsp Olive Oil

3 Tbsp Rice Wine or White Wine Vinegar

1/2 lemon (squeezed)

Pinch of brown sugar (takes the tartness away)

Pepper to taste

How to make

In a food processor, pulse all ingredients for about 30 secs. If you don't have a food processor (I didn’t , as I was away from home), just grate apples on the finest grate and mix.

Assemble

Put salad ingredients in a bowl, adding the grated apple just before serving (so it doesn't go brown). Work through the dressing, coating all the salad ingredients.

Vanessa's dish: Warm Cabbage and Bacon Salad

Cabbage, I love the stuff. Like Ingrid said its a great diet food BUT the challenge is making it irresistible and tasty. I guess people have memories of boiled cabbage all washed out and soggy. 

Thankfully my memories of cabbage are of coleslaw's at summer barbies or Dad eating his German sausages with sauerkraut. As an adult I have discovered the Asian influence adding cabbage and it many varieties to stir fries. It really makes a meal go further, is low fat and very very tasty! 

Garlic and cabbage are a match made in heaven. The recipe below is easy, really moreish, a great side dish or even a weekend lunch with crusty bread and beer.   

Warm Savoy Cabbage and Bacon Salad

Warm Cabbage and Bacon Salad

Serves 2 as a main or 4 as a side

You will need

1/2 Savoy cabbage (or regular)

Olive oil

4 cloves garlic

1 onion

1 cup of chopped ham or bacon

2 Tbsp wholegrain mustard

Salt and pepper to taste

1/2 fresh lime for garnish and a bit of zest

How to make 

Roughly chop the cabbage

Slice/dice the onions

chop the garlic cloves

In a large pan or wok saute the garlic and onions until soft

Add the cabbage and stir fry until wilted. (It may look like a lot of cabbage but it reduces when it wilts)

Add salt, pepper and mustard and stir through.

Place in a serving dish.

In the same pan add more oil and quickly cook the bacon or ham until crispy.

Toss through the cabbage.

Place back in the serving dish and serve with half a lime per person for garnish.

Enjoy

Vanessa X