The Koala, Tofu and I are lucky to have lovely neighbours who we share our yard with. They have been fishing this summer and this week we were gifted two red snapper. I was stoked to able to cross off a bucket list item: Deal to a freshly caught fish.
First I scaled both fish. With the fish and your hands in a plastic bag seriously cuts down on flying scales and mess. From what I’ve read, it’s also a good idea to scale fish outside, but I prefer to be by our sink. Our neighbour had kindly gutted one fish so I used that as a template.
In case you didn’t already know, fish guts are disgusting. To be honest, I never gave it much thought. All the fish I’ve cooked or eaten have come to me sans guts. Fish guts look like a mini version of the people guts that you might glimpse in a zombie movie. It’s not all pink and red, but some orange and yellow hues. Gruesome. As revolting as guts are, it didn’t take long to tear them out and put them out of sight. Done, out of mind, forgotten.
I decided not to fillet the fish since I don’t have a filleting knife and to be honest, gutting and scaling was enough for this first timer.
Once scaled and gutted, I removed the heads and snipped off all the fins using sharp scissors. I placed each fish on a sheet of aluminium foil and stuffed them with spring onion and garlic. Next, I sprinkled over a teaspoon of soy sauce, a little salt and pepper, more spring onion and garlic and a good knob of butter.
Fold and seal foil to make a parcel and bake in the oven for 40 minutes at 180°C. Serve with rice to soak up the buttery sauce and steamed brassicas. Yum.
This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. This month’s event is being hosted by Danielle over at Keeping Up With The Holsbys. If you have a blog and have tried something new with food this month, come and join this event.