Crispy Skin Snapper Masterclass | MasterChef New Zealand | MasterChef World

snapper

🥗Healthier: tilapia

💰Cheaper: catfish

Tilapia is often less expensive and has a mild flavor similar to snapper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for frying.

Dry the snapper off thoroughly to remove any excess moisture.

Remove the scales from the snapper by starting at the head and working down to the tail in one stroke.

Cut through the head and down to the backbone to release the top fillet of the fish.

Carefully slice down the other side of the fish to remove the second fillet, ensuring neat cuts.

Pin bone the fillets using small tweezers to remove any small bones from the fish.

Score the skin of the fillets about five millimeters apart to help it crisp up during cooking.

Prepare the mussels by cleaning them and checking for any debris, rinsing them in water.

Heat olive oil in a pan until it's reasonably warm, then add the mussels and cover with a lid, cooking for 30 seconds to a minute before adding wine.

Chop smoked pancetta into lardons, removing any rind and cutting it into small pieces.

Prepare the leek by stripping off the top end and cutting the stem into reasonable-sized pieces.

Shell the edamame beans and have them ready to go.

Use frozen peas and fresh garlic, slicing the garlic into small pieces.

Prepare shallots by trimming the tops and cutting them into rounds, keeping them visible for presentation.

Cook shallots in a little water, butter, sugar, salt, and thyme until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens