← Field Guide
Pink Snapper
Chrysophrys auratus
Iconic pink fish with firm, flaky flesh — a Victorian summer staple.
Peak October to February
From boat to bench
Snapper move into Port Phillip and the western bays each spring to spawn. They're targeted at anchor over broken reef and shellfish beds, baited with pilchard or fresh squid strips. Larger 'reds' are released or carefully handled to preserve quality.
Health benefit
Lean protein with selenium, magnesium and omega-3s for heart and brain health.
Easy Recipe
Whole Fried Snapper with Sweet & Sour Stir-Fry on Rice
Serves 4·45 minutes
Ingredients
- 1 whole snapper (1.2–1.5 kg), scaled and gutted
- 1/2 cup cornflour, for dusting
- Neutral oil, for deep frying
- 2 cups jasmine rice, steamed
- 1 red capsicum, sliced
- 1 small bunch baby bok choy, halved
- 1 cup snow peas, trimmed
- 1 cup fresh pineapple, diced
- 1 cup cherry tomatoes, halved
- 2 spring onions, sliced
- 2 garlic cloves, minced
- 1 thumb ginger, julienned
- 3 tbsp rice vinegar
- 3 tbsp tomato ketchup
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp cornflour mixed with 2 tbsp water
- Coriander leaves, to serve
Method
- 01Score the snapper three times each side and pat completely dry.
- 02Dust the fish all over with cornflour, shaking off any excess.
- 03Heat oil in a wok or deep pan to 180°C and carefully lower the fish in.
- 04Fry for 6–8 minutes each side, basting, until crisp and cooked through; drain on a rack.
- 05In a hot wok with a splash of oil, stir-fry garlic and ginger until fragrant.
- 06Add capsicum, snow peas and bok choy stems; toss 1 minute, then add pineapple and cherry tomatoes.
- 07Pour in vinegar, ketchup, sugar and soy; bubble briefly then stir in the cornflour slurry to glaze.
- 08Fold through bok choy leaves and spring onion just to wilt.
- 09Spoon steamed rice onto a platter, sit the snapper on top, pile over the sweet and sour stir-fry, and finish with coriander.
