There’s something magical about biting into perfectly crispy fried red snapper. It’s a dish that combines the delicate, flaky ...

Impress your guests with this impressive whole fried snapper, served on a bed of rice with dressing, chilli and herbs.

Red snapper are available ... so can be left attached. Snapper suit exciting flavours including ginger, chilli, spices, coriander and coconut. They can be roasted, pan-fried, barbecued and grilled.

Cooking the fish in foil intensifies the flavour and, if you can’t get hold of red snapper, any firm, white fish will work well. Preheat the oven to 220C/425F/Gas 7. For the red snapper ...

A perfect red snapper in a simple but elegant red wine and butter sauce. A delicious combination of wine and fish! Fish tastes better in wine and butter, doesn't it? Pan fry it in a tsp of olive oil ...

Learn not to be scared of bones, says Sachie Nomura, because nothing makes people go “wow” more then being presented with a whole fish. In Southeast Asian and Thai cuisine, it is very common ...

Celebrated chef and MKR NZ judge Gareth Stewart shares his pan-fried snapper recipe. A very hot pan is the starting point for the crispy-skinned snapper and, rather than flipping the whole fish ...