Taste great baked in the oven with slices of lemon and lime in the gut cavity. Just wrap them in tin foil and bake.
Since they're a strong tasting fish they lend themselves to fish cakes very well but are best smoked for that.
Fried is nice too. Poached best in either beer or orange juice.
Frames make for great fish soup stock.
Ross
They are not bad at all steamed Hong Kong style. Add some ginger for when they are being steamed, and once they come out of the steamer, drain out the fish juice. Heat up some sesame oil and soya sauce and pour over the fish. Garnish with finely sliced ginger and spring onions. Steam them with the scales on, the whole "sheet" of scales each side will come off in one piece- very easy to remove. They're a good eating fish cooked this way. One of my favourite receipes, it's not too involved, and works with quite a few different fish. Grey mullet, barramundi, grouper and snapper when I lived in South East Asia, cod and plaice here in the UK.
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