400g snapper fillet, cut into small dice
½ cup radish, small dice
¾ cup Granny Smith apple, small dice
1 lime, fine zest and diced segments
1 tablespoon lime juice
2 teaspoon hot sauce
¾ cup (185ml) Al Brown & Co Lemon and Fennel Oil or extra-virgin olive oil
⅓ cup (20g) finely chopped dill
2 tablespoons apple syrup
flaky sea salt and freshly ground black pepper
snapper-skin crackling, to serve (optional; see recipe)
scaled snapper skin
flaky sea salt and freshly ground black pepper

You can make a tartare out of practically any species of fish. It’s a classic dish that can be made from all the offcuts and scrapings from the fish frames, much like ceviche. There are no real rules when it comes to making a fish tartare. You will need a citrus juice or an acid of some sort, plus seasoning and some sort of oil to give the fish some depth and richness. Then it’s up to you. The snapper skin crackling is worth the work, but by all means serve this with something else like lavosh or simple water crackers.

View the recipe collection here


2.Place all the ingredients except the seasoning and the crackling into a suitably-sized bowl and gently mix through.
3.Taste, then season accordingly. Refrigerate for 5–10 minutes before serving.
4.To serve, divvy up the tartare between individual plates.
5.Use a round cookie cutter if you want a neat circle of tartare, otherwise just spoon it on and go rustic style.
6.Serve with the snapper skin crackling, if using, on the side.
8.Preheat the oven to 180°C.
9.Take the snapper skin and place it, skin-side down, on a clean chopping board.
10.With a spoon or the back edge of a knife, scrape away any fat and sinew.
11.Cut the skin into manageable-sized pieces. Note that the skin will shrink to about half its size once cooked.
12.Line an oven tray or similar with baking paper. Lay out the skin on the paper.
13.Season with salt and pepper.
14.Top with another piece of baking paper, then weigh down with another tray or similar.
15.Bake in the oven for 10-15 minutes, until the skin begins to turn golden. Remove and cool.
16.Note that the snapper skin will get more brittle and crunchy as it cools.
17.Store in an airtight container until required.

Recipes extracted from
Eat Up New Zealand: The
Bach Edition by Al Brown,
photography by Josh
Griggs, published by Allen
& Unwin NZ, RRP $49.99.