Jono1387 108 Posted July 20, 2014 Report Share Posted July 20, 2014 I usually just Willet and skin and cook in butter/ garlic etc although got a few today and want to try some new recipes whole, have only ever had with tomatoes onion and lemon and baked, anyone got any other good recipes/ ideas to give a shot? Was thinking a thai style stuffing might be interesting. Anyway what ya got? What works well? Look forward to hearing from all you chefs out there. Quote Link to post Share on other sites
Kelvin 2,195 Posted July 20, 2014 Report Share Posted July 20, 2014 Any snapper recipe will work well. Last Nanny I cooked whole I put some chilli, ginger, coriander, and splash of soy and baked in the oven and turned out great. bricks and Jono1387 2 Quote Link to post Share on other sites
Ale 301 Posted July 20, 2014 Report Share Posted July 20, 2014 Such a nice feed. I've laid boneless/skinless fillets in foil, sweet cheery tomatoes, basil, garlic, salt, pepper, butter n lemon. Wrapped it up and in the oven. Love it. Quote Link to post Share on other sites
Jono1387 108 Posted July 20, 2014 Author Report Share Posted July 20, 2014 Yeah ale usually I skin and bone, but then again I usually get big ones 40cm + got 8 today with most 30-35 so a bit of a waste filleting also I think they taste better when cooked whole. Ginger coriander and soy sounds good kelvin, might add some of my other little bits n pieces to it as well galangal, Lemon grass etc. don't get many snapper here only seasonal catch a lot of nanygai out wide but snapper aren't too common, more likely to catch blue morwong than snapper, much tastier in my opinion anyway. Thanks for the input guys Quote Link to post Share on other sites
avidanglr1 97 Posted July 20, 2014 Report Share Posted July 20, 2014 Id take nannies over snaps anyday..get plenty of snaps here.. Thort u would cleaned up on them over that way too..still id prefer ur catch hands down.. Cheers Avids..ps all my snapper i deep fry with crumbs an lemon pepper...yummmm;) Quote Link to post Share on other sites
pauly s 426 Posted July 20, 2014 Report Share Posted July 20, 2014 Newtontoney swears by sashmi nannies Quote Link to post Share on other sites
Jono1387 108 Posted July 21, 2014 Author Report Share Posted July 21, 2014 Yeah they are decent sashimi, needs to be very fresh though. Quote Link to post Share on other sites
newtontoney 57 Posted July 21, 2014 Report Share Posted July 21, 2014 yes.....very clean as sashimi.....up there with (if not just better than tuna sashimi), big thin slices fridge cold, good quality soy sauce, wasabi if you like the stuff, and even some kewpie Japanese mayo,im drooling just thinking about it man. Quote Link to post Share on other sites
Ranger 48 Posted July 21, 2014 Report Share Posted July 21, 2014 In my view Nannygai is even better than snapper, and lends itself well to whole baked fish. Even with snapper I always prefer the smaller 40cm ones over the larger ones. Whenever I get a small snapper or nannygai, I always bake them whole wrapped in foil. My own preference is for asian style, with ginger, lemongrass, chili, coriander, lime, etc. Slice the flesh to allow even cooking and the flavours of the spices to permeate, fill the gut cavity with the herbs, and even add a drizzle of white wine or soy. Quote Link to post Share on other sites
Jono1387 108 Posted July 21, 2014 Author Report Share Posted July 21, 2014 Snapper are over rated, honestly not many people eat snapper without masking their flavor. Next time you get one try just cooking it in a bit floured in butter it's really not that great tasting. Quote Link to post Share on other sites
Jono1387 108 Posted July 21, 2014 Author Report Share Posted July 21, 2014 Nothing compared to Tommie's or flathead anyway. Nanygai, blue grouper and blue morwong are up there with my top most rated fish and all taste great without masking their flavor although a lot of people cut grouper into big fillets which ruins it texture wise best way is to cut it into small strips as it is very tough for fish flesh and you almost need a knife to seperate it when cooked if it is in large peices. Before you have a go at me for keeping blue grouper there are a lot of them here when you go to the offshore reefs. Quote Link to post Share on other sites
dylzzz69 95 Posted July 21, 2014 Report Share Posted July 21, 2014 I love cooking whole fish and nanny's would have to be up there with one of the best tasting around! I like to obviously gut and gill the fish and put a couple of score marks down each side. Within the guts I make up a fried rice sort of thing-cook this before hand and let cool. Add whatever into the rice onions,caps, kaffa lime leaves,mushrooms,leek whatever takes your fancy! Stuff that inside the fishes guts. Few lime or lemon slices on bottom and top of fish and triple wrap in foil. Cooking time depends on the size of the fish but find 15-20mins each side on the BBQ is good! or until the rice is nice and warm! Good added side dish for the fish too! Quote Link to post Share on other sites
Kelvin 2,195 Posted July 21, 2014 Report Share Posted July 21, 2014 I've also smoked some Nannies that had been in the freezer a few months and they tasted good. Salt and brown sugar brine and smoked whole Quote Link to post Share on other sites
Guest Posted August 1, 2014 Report Share Posted August 1, 2014 Whilst i've never tried this method personally, i'm reliably informed that the whole deep fried spicy nannygai at the marina hotel in port lincoln is superb. The whole fish (minus the guts and scales) is deep fried. Some of the more adventurous diners even eat the eyes! Quote Link to post Share on other sites
seagypsy 1,182 Posted September 9, 2014 Report Share Posted September 9, 2014 x2 for sashimi I love it filleted, skinned, cut into small thin pieces and dipped in soy sauce mmmmm. Did some sashimi blue morwong the other week and that to was sensational. ( It has to be caught that day though ) Quote Link to post Share on other sites
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