The Chef’s Home BBQ Choice?
An exotic fish with a sweet, firm, white, textured flesh, there are many varieties of snapper and all are found only in warm tropical waters. The texture and natural flavour of the fish is enhanced by ginger, chilli, spices, coriander and coconut, all of which are found and used in abundance wherever the snapper is caught.
The fish itself is a true all-rounder and can be roasted, barbecued or grilled whole, which makes an exotic centrepiece especially surrounded by other local delicacies. Fillets are infused with marinade and pan-fried or blackened on the grill, whilst the firm meat makes an ideal meat for creamy coconut curries.
The model health food | Red snapper is a low-calorie, lean source of protein that is rich in selenium, omega-3 fatty acids, vitamin A, and potassium. Just a 100g serving contains nearly 70 percent of the daily selenium intake recommended for adults. Selenium helps prevent free radical compounds from causing the DNA damage that can lead to rheumatoid arthritis, cancer and heart disease.
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Snapper
At Senshu, Fairmont Jakarta
Among the many beautiful teppanyaki creations at Senshu, the snapper and seasonal vegetables stands out as one of the most visually pleasing. Perfectly cooked all the way to the inner layers, Executive Chef Sakamoto Tatsuya takes the tenderest part of a white snapper – its belly – and cooks it at a precise temperature to fully bring out its tantalising texture. The white marine meat is then served on the side of imported seasonal vegetables highly sought for their rarity, including beni tenshi, or Japanese sweet potato, maetake mushrooms, yuzu foam, black truffle and a number of edible flowers. You can enjoy this snapper dish, and many other delicious progressive Japanese dishes, at Senshu, Fairmont Jakarta, a serene restaurant that offers the freshest, most delicious Japanese cuisine crafted true to its culinary traditions. The stunning teppanyaki, sushi, wasoku and kappo live stations in this all-private dining rooms restaurant are excellent choices for any dining occasion.
www.fairmont.com/jakarta/dining/senshu
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Pan Seared Snapper with Exotic Fruits Rujak
At Sanje Restaurant, The Seminyak Beach Resort & Spa
There’s nothing quite like savouring a fresh seafood dish while enjoying a breezy beach view, and at Sanje Restaurant diners can have exactly that. Executive Chef Reynaldo deLuna II of The Seminyak Beach Resort & Spa has created a dish that embodies the tropical surroundings with its festive colours and contrasting flavours. Behold, fresh snapper sourced from Lombok and Sumbawa that has been beautifully pan-seared at a low temperature for 45 minutes, which results in a perfect, crisp orange side and juicy texture in the middle. The snapper is served with diced fresh fruit and drizzled with a fruit reduction and coconut oil. To add a hint of a spicy kick, Reynaldo drops dollops of rujak sauce, with squid ink to give the bold colour. Instead of the usual mashed potatoes, diners can find mashed sweet potatoes, which not only adds colour to the dish’s merriment, but also depth and texture. Voila! Party on a plate!
www.theseminyak.com/sanje-lounge
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Snapper Crudo
At Sangsaka
From the team behind Bali’s famed Merah Putih restaurant, Sangsaka is the island’s intimate 40-seat destination restaurant that’s dishing up Indonesian flavours with a sophisticated and refined twist. One of our favourites from their flavour-filled menu is the Snapper Crudo, which pays homage to Jakarta’s beloved street food snack, asinan – a pickled salad made with unripe fruits, vegetables and the star of the show, a dressing that’s at once sweet, sour and salty. At Sangsaka, they create their own version of the asinan dressing to pair with delicate slices of raw snapper that’s been lightly and masterfully cold smoked then paired with palm hearts, jicama, spirals of cucumber and puffed red rice for added texture. Not only impeccably delicious, all of the ingredients are locally sourced too, making for a particularly authentic taste that’s been amped up to gastronomic heights.
www.sangsakabali.com
