Soused Snapper Recipe


SpotX Wild Foods Recipe from Kevin Leech
Prep:24 hours Cook:1 minute Difficulty:1


  • 1½ kilograms snapper fillets, skinned and boned.
  • Juice of 5 lemons.
  • 1 cup sweet chilli sauce.
  • 1 red onion.
  • 2 peppers, varying colours.
  • 12 cocktail tomatoes.
  • 1 400-gram can coconut cream.


  • Dice fillets into 2cm square pieces.
  • Place in a large bowl with finely-chopped onion; cover with lemon juice.
  • Refrigerate for 12-24 hours, turning occasionally.
  • An hour before serving, drain off the juices.
  • Add chilli sauce to taste, along with coconut cream.
  • Dice peppers and halve tomatoes and add to fish.
  • Add ground pepper and sea salt, to taste.
  • Refrigerate for 1 hour before serving.
  • Garnish with parsley.




From a culinary perspective, snapper is probably one of the most versatile species we have in our waters.
It is relatively easy to catch, readily available throughout the North Island and the top half of the South Island, and can be prepared in many ways. It’s as delicious as raw fish as it is smoked and good for almost everything in between.
Snapper has played an important part in our history. Known as ‘tamure’ to the Maori and ‘bream’ to the early European explorers and settlers, the humble snapper was a regular part of their diet, either eaten fresh, or else salted, dried or smoked.


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