The creamy flesh of the Morwong is ideal for frying, baking, steaming or barbequing whole (gilled and gutted). Flavours that best accompany the Morwong are teriyaki, chilli or basil. This versatile fish can also be used in place of snapper or red emperor. When choosing a wine to accompany your Morwong, select a cool climate Riesling to bring out the best flavour possible.