Recipe: Coopers Celebration Ale Steamed Snapper »

Created by Chef Michael Weldon

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Coopers Celebration Ale Steamed Snapper

Coopers Celebration Ale Steamed Snapper

 

Coopers Celebration Ale was released to mark the brewer's 150th anniversary. Unlike other beers in the range, this is hop-driven traditional ale with a slight hint of citrus and a warm finish on the palate.

When he first had the idea, Chef Michael Weldon didn't know how well it would steam the snapper but turns out the dish is certainly one well worth celebrating!

 

Coopers Celebration Ale Steamed Snapper

Ingredients

  • 1-2 bottles of Coopers Celebration Ale, 375mls
  • 1 whole snapper, around 1 kg
  • 1 tomato, sliced
  • 1 lemon, sliced
  • 1 bunch of basil plus extra to dress fish
  • 2 garlic cloves, sliced
  • 2 spring onions, sliced
  • Salt
  • Pepper
  • Olive oil
  • Handful pinenuts, toasted
  • 50g baby capers

Method  

  1. Score the snapper 3 times on each side through to the bones then season generously with salt and pepper.
  2. Place salt, pepper, tomato, lemon and basil inside the cavity in the fish's belly,
  3. In a wok or steamer pan pour the beer, a cup of water, a pinch of salt, the garlic and spring onions and bring the mixture to a simmer. Place a rack or steam basket above the level of the simmering liquid.
  4. Place the fish on the rack or in the basket, add the lid and cook until the flesh has changed to a white colour the whole way through.
  5. Once cooked (approx 15 minutes), serve on large plate with some of the steaming liquid poured over the fish.
  6. Then top with the pine nuts, baby capers, some shredded basil leaves, a pinch of salt, a pinch of pepper and a drizzle of olive oil.

Serve with a salad of bitter leaves and of course, a bottle of Celebration Ale of course!

Regions

  • Adelaide (SA)

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October 13th, 2015
 
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