Header photo credit: star snapper courtesy of the Accredited Fish Farm Scheme (AFFS)
Brought to you in partnership with the AFFS
This delicious Italian-style poached snapper recipe ticks all the right boxes! It only uses one pan and is so easy to throw together once all the ingredients are prepped.
For peace of mind, use a Hong Kong Accredited Fish Farm Scheme (AFFS) star snapper, which is a high-quality, locally grown fish that has been monitored throughout its life cycle to ensure quality, frozen from fresh to maintain nutritional and textural integrity. Every AFFS product has a QR code so that consumers can learn more about where it was grown.
Support local and enjoy fresh, assured quality! Find stockists here.
RELATED: How to identify high-quality, sustainable Hong Kong seafood
Italian-style poached star snapper with clams
Serves: 2
Prep time: 1 hour, if soaking the clams
Cooking time: about 30 minutes
Ingredients:
- star snapper (about 300g), defrosted overnight in the fridge
- 15 fresh clams
- 15 cherry tomatoes
- ½ medium white onion
- 3 cloves garlic
- 2 bunches fresh basil
- 2 tbsp olive oil
- ½ lemon
- 250ml white wine
- Italian seasoning
- salt and pepper
Method:
- If needed, clean the sand out of your clams (to clean sand out of clams, soak them in salt water for at least 1 hour, then drain).
- Rub the star snapper with ⅔ tsp salt both inside and out and leave to rest for 30–40 minutes.
- Cut the cherry tomatoes in half. Dice the onion. Slice the garlic. Finely chop the basil. Cut 3–5 slices of lemon for garnishing.
- Heat the olive oil in a pan, then fry each side of the snapper over low to medium heat for 7–10 minutes, until both sides are golden brown. To avoid oil splatter, use kitchen roll to thoroughly dry the fish.
- Move the fish to one side of the pan and sauté the garlic alongside it. Add the diced onion and tomatoes and stir-fry until the onion is transparent.
- Pour in the white wine and season to taste with the Italian seasoning, salt and pepper. Bring to a low simmer. Add the cleaned and drained clams.
- Cover with a lid and cook over low heat for another 8–10 minutes, until all the clams have opened up.
- Add the basil and mix well.
- Transfer to a serving plate. Garnish with the lemon slices and enjoy!
This recipe is brought to you in partnership with the Accredited Fish Farm Scheme (AFFS). The Agriculture, Fisheries and Conservation Department (AFCD) Hong Kong has been embarking on a mission to ensure the sustainability of local fish and seafood farms. Launched in 2005, the AFFS is an initiative of the AFCD Hong Kong that aims to uphold the quality and safety of local aquaculture products.
For more about the AFFS, visit their website
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