Product of Indonesia. 

This is a dense meaty fish, so needs longer cooking than, say, cod.
The principle remains, cook until piping hot throughout.

It will cook from frozen. I like to make a Mediterranean sauce, with olive oil, onion, tomato, white wine, pepper and paprika. In a wide pan, dip frozen fillets in the sauce, then float them on top of the sauce. Put a lid on, and simmer on low heat for 20-25 minutes. Adding Garlic King Prawns 10 minutes before the end will spice this up. Serve with rice, potatoes or pasta.

Red Snapper also cooks well from defrosted, and marinates well.