Dry Aged Onagadai Recipe

Time168h

Serves2

7-day dry-aged ruby red snapper

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Ingredients

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1
Preparing the Snapper
Clean the ruby red snapper thoroughly and pat it dry with paper towels.
2
Dry Aging Process
Coat the fish generously with sea salt and black pepper. Place the fish on a wire rack in the refrigerator, uncovered, for 7 days to dry age.
3
Flavoring the Fish
After 7 days, remove the snapper from the fridge. Rinse off excess salt and pat it dry again. Rub the fish with olive oil and sprinkle with fresh thyme.
4
Cooking the Snapper
Grill or bake the snapper at 200°C (392°F) for about 20-25 minutes, or until the flesh is flaky and cooked through.