Soused snook [Cheong Liew] from The Food of Australia: Contemporary Recipes from Australia's Leading Chefs (page 50) by Periplus Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cuttlefish sashimi with squid-ink noodles [Cheong Liew]; Octopus in aioli [Cheong Liew]; Spiced prawn with glutinous rice sushi [Cheong Liew]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate for 2 hours. Can substitute other white-fleshed fish fillets for snook.

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