Thai fish burgers
Ingredients (serves 4)
• 500g white fish fillets (such as flathead)
• 2 teaspoons finely grated lime rind
• 2 green onions, chopped
• 2 tablespoons chopped coriander
• 1/2 cup sour cream
• 3 teaspoons store-bought red curry paste
• 2 tablespoons sweet chilli sauce
• 1 teaspoon fish sauce
Method
1. Place fish, curry paste, lime rind, fish sauce, salt and pepper in a food processor, and process until combined but still coarse. Mix through green onion and coriander. Shape into four large patties. Place on a baking tray lined with baking paper and chill for 10 minutes.
2. Combine sour cream and sweet chilli sauce in a small bowl, cover and chill until needed.
3. Heat a little oil in a non-stick frying pan. Cook fish patties over medium heat for 4 minutes on each side or until golden. Remove and drain on paper towel.
4. To serve, spread both sides of four bread rolls with sweet chilli mixture, and top with a fish patty, cucumber, tomato and snow pea sprouts.
Oven-baked fish fingers and chips
Ingredients
• 2 potatoes (see note)
• olive oil spray
• 350g boneless white fish fillets
• 1/2 cup plain flour
• 2 cups fresh white breadcrumbs
• 1 egg
• 125g cherry tomatoes, quartered
• 1 small avocado, diced
• 1 tablespoon lemon juice
Method
1. Preheat oven to 200°c. Line 2 baking trays with baking paper. Peel potatoes and cut into chips. Place into a saucepan of cold water. Bring to the boil. Reduce heat and simmer for 2 minutes or until potatoes are just tender. Drain, then pat-dry between sheets of paper towel.
2. Arrange in a single layer on a baking tray. Spray with olive oil spray and sprinkle with sea salt flakes.
3. Cut fish into 'fingers' about 11cm long x 3cm wide. Place flour and breadcrumbs onto separate plates. Break egg into a shallow dish and whisk. Dip each fish finger into flour, egg, then breadcrumbs. Arrange on a baking tray.
4. Place chips on top shelf of oven and bake for 15 minutes. Turn chips.
5. Place tray with fish fingers in oven under chips. Cook for a further 10 to 15 minutes or until fish is golden and cooked through and chips are crisp.
6. To make salsa: Combine all ingredients in a small bowl. Serve with fish and chips
Herb-crusted fish with roasted asparagus
Ingredients (serves 6)
• 1/2 cup chopped mixed fresh herbs (such as parsley, mint, basil and chives)
• 2 tsp finely grated lemon rind
• 6 (about 150g each) firm white fish fillets (such as ling or perch)
• 3 bunches asparagus, woody ends trimmed
• Olive oil spray
• Lemon wedges, to serve
Method
1. Preheat oven to 200°C. Combine the herbs and lemon rind on a plate. Lightly press both sides of the fish in the herb mixture to coat.
2. Line 2 baking trays with non-stick baking paper. Place the asparagus, in a single layer, on the lined trays. Spray lightly with olive oil spray. Season with salt and pepper. Roast in oven for 6 minutes or until bright green and tender crisp.
3. Meanwhile, heat a large non-stick frying pan over high heat. Spray lightly with olive oil spray. Add half the fish and cook for 2-3 minutes each side or until the fish is golden and flakes when tested with a fork in the thickest part. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining fish, reheating and spraying the pan between batches.
4. Divide the asparagus among serving plates. Top with the fish and serve with lemon wedges.
Sri Lankan fish curry
Ingredients (serves 4)
• 1 tablespoon peanut oil
• 2cm piece ginger, peeled, finely chopped
• 2 long green chillies, chopped
• 1 tablespoon hot curry powder
• 1/4 cup dried curry leaves
• 400ml can coconut milk
• 1 1/2 cups chicken or fish stock
• 700g firm white fish fillets (such as ling), chopped into 2cm cubes
• 2 limes, juiced
• warmed naan bread and lime wedges, to serve
Method
1. Heat oil in a wok or large saucepan over medium-low heat. Add ginger and chillies. Cook, stirring often, for 2 to 3 minutes or until softened. Add curry powder and cook for 30 seconds or until aromatic.
2. Add curry leaves, coconut milk and stock. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 minutes to allow flavours to develop.
3. Add fish and 2 tablespoons lime juice. Simmer for a further 2 minutes or until fish is cooked through. Spoon curry into serving bowls. Serve with naan bread and lime wedges.
Thai-style curried fish
Ingredients (serves 4)
• 1-2 tbs vegetable oil
• 2 carrots, cut into wafer-thin strips
• 2 zucchini, cut into wafer-thin strips
• 1-2 tbs Thai red curry paste
• 2 tsp caster sugar
• 2 tsp fish sauce
• 1 1/2 cups (375ml) coconut milk
• 8 small boneless fish fillets
• Coriander leaves, to garnish
• Steamed jasmine rice, to serve
Method
1. Heat oil in a frypan. Stir-fry vegetables for 1-2 minutes, then set aside. Add curry paste to pan, stir for 30 seconds. Add sugar, fish sauce, coconut milk and fish, then simmer for 3-4 minutes until cooked. Return vegetables to the pan to warm through. Garnish with coriander and serve with rice.
Baked fish fillets
Ingredients (serves 4)
• 2 green onions
• 1 red capsicum
• 1 carrot
• 4 thick white fish fillets, (see note)
• 1/4 cup reduced-salt soy sauce
• steamed rice or cooked noodles, to serve
Method
1. Preheat oven to 200°C. Cut onions into 5cm lengths. Remove seeds from capsicum. Peel carrot. Finely shred all vegetables and place into a bowl. Toss until well combined.
2. Line a baking dish with baking paper. Place fish fillets into prepared baking dish. Top each fillet with shredded vegetables. Drizzle with soy sauce. Season with salt and pepper.
3. Place another sheet of baking paper over fish. Fold all sides of baking paper together to form a parcel. Place dish into oven. Bake for 12 to 15 minutes, or until fish flakes when tested with a fork. Serve with rice or noodles.
Thai fishcakes with dipping sauce
Ingredients (serves 6)
• 500g red fish fillets, roughly chopped
• 1 bunch fresh coriander, washed
• 3 small red chillies, seeds removed, finely chopped
• 150g green beans, cut into 1cm pieces
• 2 tablespoons fish sauce
• 1 1/2 tablespoons brown sugar
• finely grated rind and juice of 2 lemons
• 1 eggwhite
• vegetable oil to deep-fry
Dipping sauce
• 1/2 cup sweet chilli sauce
• 1 tablespoon fish sauce
Method
1. Process fish fillets in a food processor until finely chopped. Transfer to a large bowl. Cover and set aside.
2. Finely chop coriander root, and 2cm of stalks and leaves. Add chillies, beans, fish sauce, 2 teaspoons brown sugar, lemon rind, 2 tablespoons lemon juice, eggwhite and half the coriander to the fish. Mix ingredients until well-combined.
3. Shape tablespoons of mixture into balls, then flatten into small patties. Place oil into a frypan and heat over medium heat. When hot, add fishcakes, cooking in batches for 3 to 4 minutes each side until golden. Remove fishcakes from the pan when they are golden and cooked through. Drain on paper towels.
4. To make dipping sauce: Place sweet chilli sauce, remaining lemon juice, fish sauce, remaining brown sugar, and coriander in a bowl. Stir until well-combined. Serve with fishcakes.
Prosciutto-wrapped fish with smashed peas
Ingredients (serves 4)
• 4 sprigs fresh rosemary
• 4 (about 750g) firm white fish fillets (such as ling)
• 4 slices prosciutto
• 2 tbs olive oil
• 2 tomatoes, thickly sliced
• 1 leek, pale section only, washed, dried, thinly sliced
• 300g (2 cups) Woolworths Select frozen peas
• 125ml (1/2 cup) chicken or vegetable stock
• 2 tbs chopped fresh mint
• Freshly ground white pepper
Method
1. Place a rosemary sprig on top of each fish fillet. Season with pepper. Wrap a slice of prosciutto around each fish fillet to enclose the rosemary.
2. Heat half the oil in a large non-stick frying pan over medium-high heat. Add the fish and cook for 4-5 minutes each side or until the flesh flakes when tested with a fork in the thickest part. Transfer to a plate and cover with foil to keep warm. Add the tomato to the pan and cook for 1 minute each side or until tender.
3. Meanwhile, heat the remaining oil in a medium saucepan over low heat. Add the leek and cook, stirring, for 2 minutes or until soft. Add the peas and stock and simmer for 6 minutes or until peas are tender. Stir in the mint. Season with salt and pepper. Use a potato masher to coarsely mash the pea mixture.
4. Divide the smashed pea mixture among serving plates. Top with the fish and serve with the tomato.
Smoked fish pies
Ingredients (serves 4)
• 2 tablespoons olive oil
• 2 baby fennel, thinly sliced (see note)
• 1 leek, halved, washed, thinly sliced
• 2 tablespoons plain flour
• 1 1/2 cups fish stock
• 1/2 cup thickened cream
• 2 tablespoons dill leaves, roughly chopped
• 2 teaspoons dijon mustard
• 1/2 lemon, juiced
• 600g skinless firm white fish fillets, chopped
• 300g smoked cod, flaked (see note)
• 2 sheets frozen ready-rolled puff pastry, thawed
• 1 egg, lightly beaten
Method
1. Preheat oven to 200°C. Line a baking tray with baking paper. Heat oil in a frying pan over medium heat. Add fennel and leek. Cook, stirring occasionally, for 5 minutes or until soft. Sprinkle over flour. Cook, stirring, for 1 minute. Remove from heat.
2. Gradually add stock and cream, whisking constantly. Return pan to heat. Cook, stirring constantly, for 5 to 8 minutes or until sauce comes to the boil. Add dill, mustard and 1 tablespoon lemon juice. Simmer for 2 minutes.
3. Add fish and cod to pan. Cook, stirring occasionally, for 5 minutes or until fish is cooked through. Season with pepper.
4. Meanwhile, layer pastry sheets on top of each other on a board. Place ramekins upside down on pastry. Using rims as a guide, cut pastry rounds 0.5cm larger than ramekin tops (allows for shrinkage). Place pastry rounds on prepared tray. Brush with egg and sprinkle with salt and ground black pepper. Bake for 10 minutes or until pastry is golden and puffed.
5. Spoon fish mixture into ramekins. Top with pastry lids and serve.
Penang fish curry
Ingredients (serves 4)
• 1 cup coconut cream, unshaken
• 400ml can coconut milk, unshaken
• 2 tablespoons penang or red curry paste
• 700g skinless firm white fish (such as ling or barramundi), cut into 2cm pieces
• 2 tablespoons fish sauce
• 1 tablespoon grated palm sugar
• 8 kaffir lime leaves, spines removed, finely shredded
• 1/2 cup Thai basil leaves
• 2 cups steamed jasmine rice thinly-sliced long red chillies and fried eschallots, to serve
Method
1. Heat a dry wok over medium heat until hot. Spoon the thick, top layers of cream from the coconut cream and coconut milk into wok. Cook, stirring, for 3 to 5 minutes or until cream boils and 'cracks'. Add curry paste. Cook, stirring, for 2 minutes or until aromatic.
2. Add fish and turn to coat in curry mixture. Add remaining coconut cream and coconut milk to wok. Bring to the boil. Simmer, uncovered, for 4 to 6 minutes or until fish is just cooked through. Combine fish sauce and palm sugar and stir into curry. Cook for 1 minute. Remove from heat. Add lime leaves and basil.
3. Spoon rice into bowls. Spoon over curry. Top with chillies and eschallots. Serve.
Fish with mango salsa
Ingredients (serves 4)
• 2 mangoes, peeled
• 1 telegraph cucumber, halved, deseeded
• 4 (700g) white fleshed fish fillets, skin on (like blue-eye, barramundi or ling)
• 3 limes
• 2 tablespoons olive oil
• 1 teaspoon caster sugar
• 1/2 cup flat-leaf parsley, chopped
• dressed salad leaves, to serve
Method
1. Cut mango flesh into 1 1/2cm cubes. Place into a bowl. Cut cucumber into 1 1/2cm cubes. Add to mango. Cover and refrigerate until ready to serve.
2. Thinly slice 2 limes. Cut 4 large squares of baking paper. Arrange lime slices down the centre of each sheet of paper. Place fish, skin-side down, onto lime slices. Season with salt and pepper. Wrap fish tightly in baking paper.
3. Place onto microwave turntable. Cook on MEDIUM (50%) power for 10 minutes, or until fish flakes when tested with a fork.
4. Meanwhile, juice remaining lime. Combine juice, oil, sugar, parsley, and salt and pepper in a screw-top jar. Shake well to combine. Pour over mango mixture. Toss gently to combine. Arrange fish on serving plates. Spoon over salsa. Serve with salad.
Fish, fennel and tomato stew
Ingredients (serves 4)
• 1 tablespoon olive oil
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 fennel bulbs, trimmed (reserve leaves), thick outer leaves removed, thinly sliced
• 1/2 cup dry white wine
• 3 cups fish stock
• 2 x 400g cans diced tomatoes
• 1 teaspoon caster sugar
• 750g boneless white fish fillets (see note)
• 2 tablespoons flat-leaf parsley, chopped
• 2 teaspoons finely grated lemon rind
• sliced ciabatta bread, grilled, to serve
Method
1. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring often, for 3 minutes or until onion is soft. Add fennel slices. Cook, stirring often, for 8 minutes or until fennel is soft.
2. Stir in wine. Cook for 2 minutes. Add stock, tomatoes, sugar, and salt and pepper. Stir to combine. Cover with a tight-fitting lid. Bring to the boil. Reduce heat to medium-low. Simmer for 20 minutes.
3. Cut fish into large pieces. Add to tomato mixture. Cover. Cook, stirring occasionally, for 3 minutes or until fish is cooked through.
4. Stir through parsley and 2 tablespoons chopped reserved fennel leaves. Spoon into serving bowls. Sprinkle with lemon rind. Season with salt and pepper. Serve with grilled ciabatta slices.
Sweet soy and ginger fish
Ingredients (serves 4)
• 1/3 cup honey
• 1/4 cup reduced-salt soy sauce
• 2cm piece of ginger, peeled, grated
• 1 teaspoon sesame oil
• 8 small white fish fillets (such as snapper)
• baby Asian salad greens, to serve
Method
1. Combine honey, soy, ginger and oil in a saucepan over medium heat. Cook, stirring, until marinade comes to the boil. Set aside to cool. Pour marinade into a ceramic dish.
2. Add fish to cooled marinade. Turn to coat. Cover. Refrigerate for 30 minutes.
3. Preheat a chargrill or barbecue on medium heat. Remove fish from marinade, reserving marinade. Cook fish, brushing with marinade, for 3 minutes each side or until cooked to your liking. Place onto plates. Serve with Asian salad greens.
Baked fish with sticky sauce
Ingredients (serves 6)
• 1 large (about 1 1/2kg) whole fish (such as snapper or ocean trout)
• 80ml (1/3 cup) vegetable oil
• 2 tbs sesame seeds
• 2 garlic cloves, sliced
• 1 small piece fresh ginger, peeled, cut into thin strips
• 2 long red chillies, seeded, thinly sliced
• 3/4 cup grated palm sugar*
• 120ml (6 tbs) fish sauce
• 4 tbs tamarind concentrate*
• 100ml (5 tbs) lime juice
• 1 cup Thai basil leaves
• 2 tbs fried Asian shallots*
• Fresh coriander leaves, to garnish
Method
1. Preheat the oven to 190°C.
2. Make 3 deep slashes in one side of the fish, brush with oil and sprinkle with sesame seeds. Place in a greased baking dish and bake for 25 minutes.
3. Heat 1 tablespoon of the oil in a wok over high heat. Add garlic and cook until golden (don't burn or it will taste bitter). Transfer to paper towel to drain. Add ginger and chilli to wok and stir-fry for 1 minute, then add sugar, fish sauce, tamarind and lime juice. Cook for 1-2 minutes until syrupy. Transfer to a jug and set aside. Clean and dry wok. Add remaining oil over high heat. When hot, add Thai basil (ensure basil is completely dry) and fry for 1-2 minutes until crisp.
4. To serve, place fish on a platter, pour sauce over and garnish with garlic, basil, shallots and coriander.
Fish chowder
Ingredients (serves 6)
• 1 tbs olive oil
• 200g streaky bacon, rind removed
• 2 onions, finely chopped
• 2 celery stalks, thinly sliced
• 1 garlic clove, crushed
• 1 tbs plain flour
• 2 cups (500ml) milk, hot
• 350g desiree or pontiac potatoes, peeled, cut into 1cm chunks
• 1 1/2 cups (375ml) fish stock
• 100g canned corn kernels, drained
• 500g boneless white fish (such as perch or cod), cut into bite-size chunks
• 24 mussels, scrubbed, debearded (optional)
• 150ml thick cream
• 2 tbs chopped flat-leaf parsley, to garnish
Method
1. Heat the oil in a large saucepan, add the bacon and cook over medium heat until starting to crisp. Add onion and cook until it starts to soften, then add celery and garlic and cook for 1-2 minutes to soften. Add the flour and cook for 1 minute. Stir in hot milk, add potatoes and stock and cook for 5 minutes. Stir in the corn and fish, and cook for a further 5 minutes or until fish is opaque. If using mussels, add during the last 2 minutes of the fish's cooking time (discarding any that haven't opened). Stir in cream, and season with salt and pepper. Serve in deep bowls sprinkled with the parsley.
Moroccan pan-fried fish
Ingredients (serves 4)
• 1 bunch coriander, washed, dried, ends trimmed
• 3 garlic cloves, peeled
• 2 tsp ground cumin
• Pinch of chilli powder
• 2 tsp finely grated lemon rind
• 60ml (1/4 cup) fresh lemon juice
• 80ml (1/3 cup) olive oil
• 2 tsp sweet paprika
• 190g (1 cup) couscous
• 250ml (1 cup) boiling water
• 50g (1/3 cup) plain flour
• 4 (about 700g) firm white fish fillets (such as snapper)
• Olive oil spray
• 90g baby spinach leaves
Method
1. Place the coriander, garlic, cumin, chilli, lemon rind, lemon juice, oil and half the paprika in the bowl of a food processor and process until smooth.
2. Place couscous in a heatproof bowl. Pour over the boiling water and set aside for 5 minutes or until liquid is absorbed. Use a fork to separate grains.
3. Meanwhile, combine the flour and remaining paprika on a plate. Season with salt and pepper. Add the fish and turn to coat. Shake off excess. Spray a large non-stick frying pan with olive oil spray and place over medium heat. Add the fish and cook for 3-4 minutes each side or until golden brown.
4. Place the spinach on a serving platter. Top with the fish and drizzle over the coriander mixture. Serve with couscous.
Dill fish with wedges
Ingredients (serves 4)
• 4 large sebago potatoes, peeled and cut into wedges
• Olive oil spray
• Cajun seasoning, to sprinkle
• 1/4 cup (40g) plain flour
• 2 tbs chopped fresh dill
• 4 (about 200g each) flake fish fillets
• Masterfoods lite tartare sauce, to serve
• Lemon wedges, to serve
Method
1. Preheat oven to 200°C. Place the potato in a large bowl and spray with olive oil. Sprinkle with the Cajun seasoning and toss until well coated. Place on a baking tray and bake for 30 minutes.
2. Meanwhile, combine the flour and dill on a plate. Lightly coat both sides of the fish with the flour. Heat a non-stick frying pan over a medium-high heat. Spray both sides of the fish with oil and cook for 3-4 minutes each side or until cooked through.
3. Serve the fish with the wedges, tartare sauce and lemon wedges.
Whole fish with Vietnamese salad
Ingredients (serves 4)
• 3cm piece ginger, cut into very thin strips
• 1/2 cup (125ml) Jacob's Creek Reserve Riesling
• 1/2 cup (125ml) light soy sauce
• 1 tsp caster sugar
• 4 plate-sized (about 500g) whole fish (such as barramundi or snapper)
Vietnamese salad
• 1 carrot, peeled, cut into matchsticks
• 6 spring onions, cut into matchsticks
• 1 yellow capsicum, very thinly sliced
• 50g raw peanuts, chopped
• 1 cup coriander leaves, chopped
• 1 long red chilli, seeded, thinly sliced
• 1/3 cup (80ml) fish sauce
• Juice of 1 lime
Method
1. Preheat the oven to 180°C. Lightly oil a large baking dish.
2. Combine the ginger, wine, soy sauce, sugar and 1/3 cup (80ml) of water.
3. Make 2-3 slashes in the flesh of each fish. Lay in prepared dish and drizzle with the soy and wine mixture. Place in the oven and bake for 10-15 minutes or until the flesh flakes easily when tested with a fork.
4. Make Vietnamese salad by combining carrot, spring onions, capsicum, peanuts, coriander and chilli in a bowl. Add fish sauce and lime juice and toss to combine.
5. To serve, place a fish on each serving plate, top with some Vietnamese salad, and drizzle with any leftover pan juices.
Herb-crusted fish
Ingredients (serves 4)
• 500g chat potatoes
• 1 bunch lemon thyme
• 1 lemon, rind finely grated, thinly sliced
• 1/4 cup plain flour
• 4 (150g each) firm white fish fillets (we used ling)
• 1 garlic clove, thinly sliced
• olive oil cooking spray
• 80g mixed salad leaves, to serve
Method
1. Place potatoes, in single layer, in a large bamboo steamer over a saucepan of boiling water. Steam potatoes for 15-20 minutes or until tender.
2. Meanwhile, remove leaves from 2 lemon thyme sprigs. Combine lemon rind, flour and half the lemon thyme leaves on a shallow plate. Coat both sides of fish fillets in flour mixture.
3. Using a sharp knife, cut through each fish fillet lengthways to form a pocket (do not cut all the way through). Fill each pocket with 1 lemon thyme sprig, a quarter of the lemon slices and a quarter of the garlic. Secure with toothpicks.
4. Spray a frying pan with oil and heat over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Place fish on plates. Sprinkle with remaining thyme leaves and season with pepper. Serve with potatoes and salad leaves.
Parmesan-crumbed baked fish
Ingredients (serves 4)
• 1/2 cup fresh multi-grain breadcrumbs
• 1/4 cup flat-leaf parsley leaves, finely chopped
• 1/3 cup finely grated parmesan cheese
• 1 teaspoon finely grated lemon rind
• 1 teaspoon olive oil
• 4 (about 200g each) thick white fish steaks (such as blue eye or kingfish)
• olive oil cooking spray
• steamed green beans, boiled chat potatoes and lemon wedges, to serve
Method
1. Preheat oven to 200°C. Combine breadcrumbs, parsley, parmesan, lemon rind, and salt and pepper in a bowl. Stir to combine. Drizzle mixture with oil. Stir until breadcrumbs are coated in oil.
2. Press breadcrumb mixture onto flesh-side of fish fillets to form an even topping.
3. Place fish, skin-side down, onto a baking tray. Spray with oil. Bake for 15 minutes or until crumbs are light golden and fish is just cooked through. Serve with steamed beans, potatoes and lemon wedges.
Herb and lime marinated fish
Ingredients (serves 4)
• 1 lime, rind finely grated, juiced
• 1 tablespoon olive oil
• 1/3 cup dill, finely chopped
• 1/2 cup flat-leaf parsley, finely chopped
• 4 white fish fillets (blue eye or barramundi)
• cooked couscous and lime wedges, to serve
Method
1. Combine lime rind, 1/4 cup of lime juice, oil, dill, parsley, and salt and pepper in a shallow ceramic dish. Mix well to combine. Add fish. Turn to coat. Cover. Refrigerate for 1 hour, turning once.
2. Preheat a greased barbecue plate or large frying pan over medium-high heat. Cook fish, basting with marinade occasionally, for 2 to 4 minutes (depending on thickness) each side or until just cooked through. Serve with couscous and lime wedges.
Silverbeet wrapped fish parcels
Ingredients (serves 4)
• Olive oil cooking spray
• 4 large silverbeet leaves, stems removed
• 4 x 180g boneless white fish fillet
• Salt & ground pepper
• 1 garlic clove, thinly sliced
• 4cm piece fresh ginger, peeled, cut into small matchsticks
• Steamed rice or noodles, to serve
• Soy sauce & lime, to serve
Method
1. Preheat large non-stick frying pan over a medium-high heat. Spray four sheets of foil with olive oil.
2. Place a silverbeet leaf in the middle of each sheet. Place a fish fillet on each leaf. Season with salt and pepper and top with the garlic and ginger.
3. Fold the silverbeet leaves over to enclose the fish, then fold the foil over the silverbeet and seal at each end to form a small parcel. Place the parcels on the frying pan and cook for about 6 minutes each side. Serve the fish with rice or noodles, drizzled with any juices from the parcel, soy sauce and lime.
Asian-style baked fish
Ingredients (serves 4)
• 270ml can coconut cream
• 1 cup chicken stock
• 1 stalk lemongrass, white part only, finely chopped
• 1 small red chilli, deseeded, finely chopped
• 1 1/2 cups coriander leaves, finely chopped
• 2 garlic cloves, crushed
• 3cm piece ginger, peeled, finely grated
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1/2 small lime, juiced
• 4 (180g each) firm white fish fillets (such as perch, ling or blue eye)
• 2 leeks, trimmed, cut into short, thin strips
• 2 carrots, cut into short, thin strips
• steamed jasmine rice, to serve
Method
1. Combine coconut cream and 1/2 cup stock in a shallow ceramic dish. Stir in lemongrass, chilli, coriander, garlic, ginger, sugar, fish sauce and 1 tablespoon lime juice. Add fish and turn to coat. Cover and refrigerate for 30 minutes.
2. Preheat oven to 180°C. Spread leek and carrot over base of a large baking dish. Pour over remaining 1/2 cup stock. Cover with foil. Cook for 25 minutes or until vegetables are almost tender.
3. Place fish on top of vegetables. Pour over marinade. Cover and bake for 15 to 20 minutes or until fish is just cooked.
4. Spoon fish and vegetables onto plates. Serve with rice.
Oat &lemon crumbed fish with Asian salad
Ingredients (serves 4)
• 180g (2 cups) rolled oats
• 1/2 cup chopped fresh continental parsley
• 2 tbs finely grated lemon rind
• 75g (1/2 cup) plain flour
• 2 eggs, lightly whisked
• 4 (about 180g each) firm white fish fillets (such as perch)
• 2 Lebanese cucumbers
• 1 carrot, peeled, cut into matchsticks
• 65g (1 cup) bean sprouts, trimmed
• Extra light olive oil, to shallow-fry
• 120g baby Asian salad mix
• Tartare sauce, to serve
• Lemon wedges, to serve
Method
1. Combine the rolled oats, parsley and lemon rind on a large plate. Place the flour on a separate plate and season with salt and pepper. Place the egg in a bowl.
2. Coat the fish in the flour and shake off excess. Dip in the egg, then in the oat mixture, pressing firmly to coat. Transfer to a large plate and place in the fridge for 30 minutes to chill.
3. Meanwhile, use a vegetable peeler to slice the cucumbers lengthways into thin ribbons. Combine the cucumber, carrot and bean sprouts in a large bowl.
4. Heat enough oil in a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Add half the fish and cook for 4-5 minutes each side or until the flesh flakes easily when tested with a fork. Transfer to a plate lined with paper towel. Cover loosely with foil to keep warm. Repeat with remaining fish, reheating the oil between batches.
5. Divide the fish, Asian salad mix and cucumber mixture among serving plates. Serve with tartare sauce and lemon wedges.
Cajun fish with avocado & chargrilled capsicum salsa
Ingredients (serves 4)
• 1 red capsicum, quartered, deseeded
• Olive oil spray
• 2 tbs Cajun spice mix
• 4 (about 240g each) firm white fish fillets (such as ling or basa)
• 1 ripe avocado, halved, stone removed, peeled, cut into 1cm pieces
• 2 green shallots, ends trimmed, thinly sliced
• 1 tbs chopped fresh dill
• 1 tbs fresh lemon juice
• 1 tbs extra virgin olive oil
• Mixed salad leaves, to serve
• Lime wedges, to serve
Method
1. Preheat a chargrill on medium-high. Spray both sides of the capsicum with olive oil spray. Cook on grill for 5 minutes each side or until tender. Set aside for 10 minutes to cool. Cut into 1cm pieces.
2. Meanwhile, place the spice mix on a plate. Add fish and turn to coat. Spray fish with olive oil spray. Line the chargrill with non-stick baking paper. Cook fish on grill for 5-6 minutes each side or until the fish flakes when tested with a fork.
3. Combine the capsicum, avocado, shallot, dill, lemon juice and oil in a bowl. Season with salt and pepper.
4. Divide the fish among serving plates. Top with salsa and serve with mixed salad leaves and lime wedges.
Fish &chips with yogurt tartare
Ingredients (serves 4)
• 750g desiree potatoes, peeled, cut into thick matchsticks
• Olive oil spray
• 180g (2/3 cup) low-fat natural yoghurt
• 1 tbs chopped fresh chives
• 1 tbs salted baby capers, rinsed, finely chopped
• 1 tsp finely grated lemon rind
• 2 tbs chopped fresh continental parsley
• 4 (about 150g each) firm white fish fillets (such as ling or perch)
• Mixed salad leaves, to serve
• Lemon wedges, to serve
Method
1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Place the potato, in a single layer, on the lined tray. Spray with olive oil spray. Bake in oven, turning once, for 35-40 minutes or until crisp and golden.
2. Meanwhile, combine the yoghurt, chives, capers, lemon rind and 1 tablespoon of parsley in a small bowl.
3. Heat a large frying pan over high heat. Spray with olive oil spray to lightly grease. Add the fish and cook for 2-3 minutes each side or until the fish flakes when tested with a fork in the thickest part.
4. Remove chips from oven. Add the remaining parsley and toss to coat. Divide the fish and chips among serving plates. Serve with yoghurt mixture, mixed salad leaves and lemon wedges.
Orange-crusted fish
Ingredients (serves 4)
• 750g chat potatoes, halved
• olive oil cooking spray
• 3 slices white bread
• 1/4 cup fresh parsley, finely chopped
• 1 orange, rind finely grated
• 1 red chilli, deseeded, finely chopped
• 4 thick, boneless white fish fillets
• 1 bunch asparagus, trimmed
• green salad, to serve
Method
1. Preheat oven to 200°C. Line a baking tray with baking paper. Place potatoes, cut-side up, onto tray. Spray with oil. Season with salt. Bake for 25 minutes.
2. Process bread in a food processor to fine crumbs. Transfer to a bowl. Stir in parsley, rind and chilli. Season with salt and pepper.
3. Spray fish with oil. Press crumb mixture onto fish. Spray with oil again. Place into oven below potatoes. Cook for 10 to 15 minutes or until fish is cooked through.
4. Cook asparagus in boiling water for 2 minutes or until bright green and tender. Drain. Serve with fish, potatoes and salad.
Fennel & coriander fish cutlets
Ingredients (serves 12)
• 4 dried red chillies
• 1 tbs coriander seeds
• 1 tbs fennel seeds
• 1 tbs whole black peppercorns
• 250ml (1 cup) peanut oil
• 12 fresh kaffir lime leaves, torn
• 12 (about 250g each) firm white fish cutlets or ling)
• 6 limes, quartered
• Pinch of sea salt
Method
1. Place the chillies, coriander seeds, fennel seeds and peppercorns in a medium non-stick frying pan over medium heat. Cook, stirring, for 5 minutes or until aromatic. Transfer to a mortar and pestle and pound until coarsely ground. Place in a bowl and add the peanut oil and torn lime leaves. Set aside until required.
2. Place fish and limes in a shallow glass or ceramic dish and pour over spice mixture. Cover with plastic wrap. Place in fridge for 3 hours to marinate, turning occasionally.
3. Preheat a barbecue grill or chargrill on high.
4. Use tongs to transfer fish and limes to a plate. Season with sea salt. Cook half the fish and limes on preheated barbecue grill or chargrill for 4 minutes each side or until just cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining fish and limes. Serve immediately.
Macadamia-crumbed fish fillets
Ingredients (serves 4)
• 145g (1 cup) whole unsalted macadamia nuts
• 1 tbs plain flour
• 1/4 tsp salt
• 1/4 cup loosely packed fresh continental parsley leaves
• 2 egg whites
• 4 (about 175g each) white fish fillets (such as Nile perch)
• 1 tbs vegetable oil
• Sweet potato chips & red onion wedges, to serve (see Related recipes)
Method
1. Place the macadamia nuts, flour, salt and parsley in the bowl of a food processor and process until mixture resembles coarse breadcrumbs. Place on a large plate and set aside.
2. Use a fork to whisk the egg whites in a medium bowl until just frothy. Dip fish fillets in the egg white, then in the macadamia mixture, pressing firmly to coat.
3. Heat the oil in a large non-stick frying pan over medium-high heat. Add the fish and cook for 3-4 minutes each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel.
4. Divide fish fillets among serving plates and serve immediately with the sweet potato chips & red onion wedges.
Fish rissoles
Ingredients (serves 4)
• 750g redfish fillets
• 1/4 cup red curry paste
• 2/3 cup coriander leaves
• olive oil cooking spray
• steamed rice, to serve
Dipping sauce
• 1/3 cup sweet chilli sauce
• 1 tablespoon lime juice
• 1 teaspoon fish sauce
• 1 tablespoon finely chopped coriander leaves
Method
1. Place fish, curry paste and half the coriander in a food processor. Process to a paste. Shape into 12 rissoles.
2. Heat a non-stick frying pan over medium heat. Spray both sides of rissoles lightly with oil. Cook rissoles for 3 to 4 minutes each side, or until cooked through. Transfer to a plate. Cover with foil to keep warm.
3. Make sauce: Combine all ingredients in a bowl. Serve with rissoles, steamed rice and remaining coriander.
Crispy fish balls
Ingredients (serves 8)
• 3 eggs
• 1/4 teaspoon saffron threads
• 2 slices white bread, roughly chopped
• 3 garlic cloves, finely chopped
• 1/2 cup flat-leaf parsley, roughly chopped
• 500g thick boneless white fish, chopped
• 1/2 cup plain flour
• 1 cup dried breadcrumbs
• Vegetable oil, for deep-frying
• 1 cup mayonnaise
Method
1. Beat 1 egg in a bowl. Add saffron. Set aside for 10 minutes. Process bread, two-thirds of the garlic and 1/4 cup parsley in a food processor to fine crumbs. Add fish. Process until combined. Remove to a bowl. Stir in saffron mixture, and salt and pepper.
2. Place flour and breadcrumbs into separate dishes. Whisk remaining eggs in a bowl. Roll teaspoonfuls of fish mixture into balls. Coat in flour. Dip into egg then coat with breadcrumbs. Place onto a plate. Cover. Refrigerate for 30 minutes.
3. Preheat oven to 160°C. Pour oil into a saucepan to half-fill it. Heat over medium heat until a cube of bread dropped in browns in 10 seconds. Cook fish balls, 4 at a time, for 2 minutes or until golden. Transfer to a wire rack. Keep warm in oven while cooking remaining fish balls.
4. Combine mayonnaise with remaining garlic and parsley. Season with salt and pepper. Serve with fish balls.
Chargrilled harissa fish
Ingredients (serves 4)
• 1 1/2 tablespoons harissa
• 4 x 200g blue-eye fillets, skin removed
• 1 red capsicum, cut into quarters, deseeded
• 2 x 400g cans chickpeas, drained, rinsed
• 1/2 cup flat-leaf parsley leaves
• 4 green onions, thinly sliced
• 1 lemon, juiced
• olive oil cooking spray
• 1/3 cup low-fat natural yogurt
Method
1. Combine harissa and 1/2 cup cold water in a shallow ceramic dish. Add fish fillets and turn to coat. Cover and refrigerate for 30 minutes, if time permits.
2. Preheat a barbecue grill on high heat. Place capsicum, skin side down, on grill. Cook for 8 to 10 minutes or until skin turns black. Transfer capsicum to a plastic bag. Twist top to seal and stand for 5 minutes. Peel and discard skin. Roughly chop capsicum and place in a bowl.
3. Add chickpeas, parsley and green onions to capsicum. Drizzle over 2 tablespoons lemon juice. Toss gently to combine.
4. Reduce barbecue grill to medium heat. Spray both sides of fish with oil. Cook for 3 minutes each side or until cooked through. Place fish and salad on plates. Top with yoghurt. Season with pepper and serve.
Fish pie
Ingredients (serves 4)
• 200g boneless white fish fillets
• 200g skinless salmon fillet, pin-boned (ask your fishmonger to do this)
• 450ml milk
• 750g desiree or pontiac potatoes, peeled, chopped
• 100g unsalted butter
• 2 tbs (40g) flour
• 150g frozen peas
• 1 tbs chopped flat-leaf parsley leaves
• 3 hard-boiled eggs, chopped
• Juice of 1/2 lemons
• 50g grated cheddar cheese
Method
1. Preheat the oven to 170°C.
2. Place fish in a baking dish, season with salt and pepper and pour over 400ml milk. Cover with foil and bake for 15 minutes until fi sh fl akes away slightly when pressed with a fork. Remove fish, reserving milk. When cool enough to handle, fl ake fi sh into bite-sized pieces.
3. Cook potatoes in boiling salted water until tender. Drain and keep warm. Melt half the butter in a saucepan, stir in flour and cook over low heat for 2-3 minutes.
4. Slowly add reserved milk and continue to cook until thickened. Add fi sh, peas, parsley, egg, lemon juice, salt and pepper.
5. Mash the potato with the remaining 50ml milk and the remaining butter until smooth, then season. Pile the fish mixture into a 1 litre-capacity baking dish, spoon the mash on top and smooth with a spatula. Trace a pattern into the mash with the tines of a fork and sprinkle with grated cheese. Bake for 20-25 minutes until golden.
Moroccan fish cutlets
Ingredients (serves 4)
• 1 cup coriander leaves, finely chopped
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 garlic cloves, crushed
• 1 tablespoon extra virgin olive oil
• 1/3 cup lemon juice
• 4 thick white fish cutlets (such as jewfish, snapper or blue eye)
• cooked couscous, coriander sprigs, diced tomatoes and lemon wedges, to serve
Method
1. Process coriander, cumin, cayenne pepper, paprika, garlic, oil, lemon juice, and salt and pepper in a food processor. Pour mixture into a ceramic dish.
2. Add fish to mixture. Turn to coat. Cover. Refrigerate for 1 hour.
3. Preheat a greased barbecue plate over medium heat. Cook fish for 3 minutes each side. Serve with couscous, coriander, tomatoes and lemon wedges.
Asian-style oven-baked fish
Ingredients (serves 2)
• 2 whole fish, about 450g each (we used tailor)
• 2 tbs vegetable or sunflower oil
• 1 tbs sesame seeds
• 2cm piece ginger, peeled, cut into wafer- thin strips
• 1 red chilli, seeds removed, cut into thin strips
• 1/3 cup (80ml) soy sauce
• 1 tbs white wine vinegar
• 2 shallots (spring onions), sliced diagonally, to garnish
• Steamed rice, to serve
Method
1. Preheat the oven to 220°C.
2. Clean and scale the fish (see above). Make 2 slashes in the thickest part of the fish flesh. Brush a roasting pan with 1 tablespoon of the oil and place fish in the pan. Brush the flesh with remaining oil, season with salt and pepper, and sprinkle with the sesame seeds. Bake for 20-25 minutes or until the fish are cooked through (the flesh will flake away easily when tested with a fork).
3. Meanwhile, place the ginger, chilli, soy, vinegar and 2 tablespoons of water in a pan. Cook over low heat until the ginger and chilli have started to soften. Place the fish on a large plate and pour the Asian-style dressing over top. Garnish with shallots and serve with rice.
Seafood stew
Ingredients (serves 6)
• 2 tablespoons olive oil
• 1 red onion, chopped
• 2 stalks celery, sliced
• 3 cloves garlic, crushed
• 2 x 400g cans diced tomatoes
• 1 cup fish or vegetable stock
• 1/2 cup dry white wine
• 1 dried bay leaf
• pinch of sugar
• 1kg firm white fish fillets
• 12 medium green prawns
• 12 mussels
• 1/2 cup chopped flat-leaf parsley
• zest or grated rind of 1 lemon
Method
1. Heat olive oil in a large heavy-based saucepan over medium-low heat. Add onion, celery and garlic. Cook for 5 minutes, until soft.
2. Add tomatoes, stock, wine and bay leaf. Bring to the boil. Reduce heat to medium and simmer, partially covered, for 20 minutes. Add sugar.
3. Cut fish into 3cm chunks. Peel prawns, leaving tails on, and devein. Scrub mussels and remove beards.
4. Add fish to saucepan and simmer for 5 minutes. Add remaining seafood. Cover and cook for 3 minutes. Discard any unopened mussels. Spoon into bowls and top with parsley and lemon rind.
Crisp lemon fish
Ingredients (serves 4)
• 1/3 cup flat-leaf parsley leaves
• 1 cup fine semolina
• 2 large lemons, rind finely grated
• 800g flathead fillets, skin removed
• 1 red onion, halved, sliced
• olive oil cooking spray
• 4 tomatoes, cut into 1cm cubes
• 1 tablespoon balsamic vinegar
• lemon wedges, to serve
Method
1. Preheat a barbecue plate on medium heat. Finely chop 1 tablespoon parsley leaves. Combine chopped parsley, semolina and 1 tablespoon lemon rind in a shallow dish. Coat each fish fillet in semolina mixture.
2. Place onion in a microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 1 1/2 minutes or until soft. Lightly spray onions with oil. Spoon onto barbecue plate and cook for 4 to 5 minutes or until light golden. Transfer to a bowl.
3. Lightly spray both sides of fish fillets with oil. Cook on barbecue plate for 3 to 5 minutes each side or until golden and cooked through.
4. Add tomatoes and remaining parsley leaves to onion. Drizzle with vinegar and season with salt and pepper. Toss to combine. Place fish on plates. Serve with tomato salad and lemon.
Yogurt-marinated fish cooked in banana leaves
Ingredients (serves 8)
• 2 tbs vegetable oil
• 8 fresh curry leaves
• 1 tbs brown mustard seeds
• 390g (1 1/2 cups) natural yoghurt
• 7cm-piece fresh ginger, peeled, finely grated
• 2 tbs ground turmeric
• Salt & freshly ground black pepper
• 8 (about 160g each) white fish fillets (such as ling or deep-sea perch)
• 8 fresh banana leaves, cut into 25cm squares
Method
1. Heat the oil in a frying pan over high heat. Add curry leaves and mustard seeds and cook, stirring, for 1 minute or until seeds begin to pop. Remove from heat and set aside for 20 minutes to cool.
2. Combine oil mixture, yoghurt, ginger and turmeric in a bowl. Taste and season with salt and pepper. Arrange the fish in a single layer in a large glass or ceramic dish. Spoon over the yoghurt mixture, turning the fish to evenly coat. Cover with plastic wrap and place in the fridge for 3 hours to develop the flavours.
3. Heat a frying pan over medium heat. Add a banana leaf and cook for 1 minute or until bright green. Use tongs to transfer to a baking tray. Repeat with remaining leaves. Set aside to cool.
4. Place banana leaves on a clean work surface. Place a piece of fish in the centre of each leaf, shaking gently to remove excess marinade. Fold in the sides and roll to enclose fish. Tie with white unwaxed kitchen string to secure.
5. Place fish parcels in a large bamboo steamer over a large saucepan of boiling water. Steam for 8-10 minutes or until the fish flakes with a fork. Serve immediately.
Seafood paella
Ingredients (serves 4)
• 4 cups fish stock
• 1 teaspoon saffron threads
• 2 tablespoons olive oil
• 250g firm fish fillets (such as blue eye), cut into 2cm pieces
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 2 cups arborio rice
• 2 tomatoes, peeled, deseeded, diced
• 2 teaspoons smoked paprika
• 500g medium green king prawns, peeled, deveined
• 150g baby squid, cleaned, cut into 1cm-thick rings
• 12 mussels, scrubbed, debearded
• 2/3 cup frozen peas
Method
1. Combine stock, 1 cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer.
2. Meanwhile, heat 1 tablespoon oil in a 24cm (base) non-stick frying pan over medium-high heat. Add fish and cook for 1 minute each side or until light golden. Transfer to a plate. Add remaining 1 tablespoon oil to pan. Add onion and garlic. Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over base of pan.
3. Add half the stock mixture to frying pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.
4. Add prawns, squid and mussels, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Stand, covered, for 5 minutes. Season with pepper. Serve.
Filo fish pies
Ingredients (serves 4)
• 2 1/2 tablespoons reduced-fat spread
• 6 sheets filo pastry
• 200g kumara (orange sweet potato), peeled, cut into 2cm pieces
• 1 celery stick, chopped
• 1 small leek, trimmed, washed, thinly sliced
• 2 tablespoons plain flour
• 1 1/2 cups low-fat milk
• 250g boneless white fish, cut into 2cm pieces
• 1 1/2 tablespoons chopped fresh dill
• 1/2 cup reduced-fat cheese, grated
• 80g mixed salad leaves, to serve
Method
1. Preheat oven to 180°C.
2. Melt 1 tablespoon reduced-fat spread in a saucepan over medium heat. Lay one sheet of filo out flat on a workbench. Brush with a little melted spread. Repeat layering with all 6 pieces of filo. Cut layered filo stack into 4 quarters.
3. Place each quarter of filo into 4 lightly greased 3/4-cup capacity holes in a Texas muffin pan (see Super News). Bake for 15 minutes, or until golden.
4. Meanwhile, cook kumara in a microwave-safe dish on HIGH (100%) power for 3 to 4 minutes, until just tender.
5. Melt remaining spread in a saucepan over medium heat. Add celery and leek. Cook for 3 to 4 minutes. Add flour and cook, stirring, for 1 minute. Add milk, whisking, and bring to the boil. Add fish and simmer for 3 to 4 minutes. Stir in kumara, dill and cheese.
6. Fill filo shells with fish mixture and serve with salad leaves.
Fish, zucchini and oregano casserole
Ingredients (serves 4)
• olive oil cooking spray
• 1 brown onion, halved, thinly sliced
• 350g orange sweet potato, peeled, cut into 2cm pieces
• 2 small zucchini, cut into 1cm pieces
• 200g broccoli, trimmed, cut into florets
• 1 small (250g) eggplant, diced
• 800g can diced tomatoes
• 1/3 cup fresh oregano leaves
• 500g white fish fillets, cut into large pieces
• 1 small white bread stick, sliced, toasted
Method
1. Heat a heavy-based saucepan over medium heat. Lightly spray with oil. Add onion and cook, stirring, for 2 minutes or until golden.
2. Add sweet potato. Cook, stirring, for 3 minutes. Add zucchini, broccoli, eggplant, tomatoes and 1/4 cup oregano. Bring to boil.
3. Reduce heat to low. Cover and cook for 8 to 10 minutes or until sweet potato is tender. Stir in fish. Simmer, uncovered, for 4 to 5 minutes or until fish is cooked through.
4. Sprinkle with remaining oregano. Serve casserole with toasted bread.
Seafood stew
Ingredients (serves 4)
• 1/4 teaspoon saffron threads
• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon ground paprika
• 2 tablespoons thyme leaves
• 3 x 400g cans Italian chopped tomatoes
• 1 cup fish stock or water
• 1 lemon, rind finely grated, juiced
• 2 large Desiree potatoes, cut into 2cm cubes
• 500g thick white boneless fish, cut into 3cm pieces
• 12 mussels, cleaned, beards removed
• 12 green prawns, peeled (tails intact), deveined
• extra thyme, to serve
Method
1. Place saffron threads into a bowl. Add 1 tablespoon hot water. Allow to stand for 5 minutes. Heat oil in a large, 8cm deep frying pan over medium heat. Add onion and garlic. Cook for 3 to 4 minutes, stirring, or until tender. Add paprika and thyme. Stir until well combined. Cook for 1 to 2 minutes or until aromatic.
2. Add tomatoes, stock, lemon rind, 1/3 cup lemon juice, saffron mixture and potatoes to frying pan. Stir until well combined. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until potatoes are just tender when tested with a skewer.
3. Add fish, mussels and prawns to frying pan. Cover. Cook for 8 to 10 minutes or until seafood is cooked through. Season with salt and pepper. Ladle into large bowls. Top with thyme. Serve.
Spanish stew
Ingredients (serves 6)
• 1/4 cup (60ml) olive oil
• 1 chorizo sausage*, sliced
• 1 onion, sliced
• 4 garlic cloves, crushed
• 2 tsp smoked sweet paprika*
• 1/2 tsp saffron threads, soaked in 2 tbs cold water
• 410g can butter beans, rinsed, drained
• 600ml fish stock
• 1 red capsicum, roasted, cut into strips
• 6 tomatoes, peeled, seeds removed, sliced
• 300g blue-eye cod, skin removed, cut into 2cm pieces
• 500g green prawns, peeled, vein removed, tails intact
• 2 tbs fish sauce
• Roughly torn flat-leaf parsley, to serve
Method
1. Heat oil in a frypan over medium heat and fry chorizo until crisp. Transfer to a plate lined with paper towel to drain.
2. Add onion and cook for 2-3 minutes or until softened. Add garlic and paprika and cook for a few seconds, then add saffron and its soaking liquid, beans and stock and bring to boil. Reduce heat to low and return chorizo to frypan with capsicum, tomatoes, fish, prawns and fish sauce. Simmer for 5-6 minutes or until fish is cooked through. Serve in a large casserole dish garnished with parsley.
3. Offer garlic mayonnaise and crusty bread to serve. Taste and season if needed.
Grilled octopus with sweet lime &cashew dipping sauce
Ingredients (serves 4)
• 750g cleaned baby octopus
• 1 tbs fish sauce
• 1 tbs light olive oil
• 1 stem lemon grass, pale section only, finely chopped
• Lime wedges, to serve
Sweet lime & cashew dipping sauce
• 55g (1/44 cup) caster sugar
• 125ml (1/2 cup) water
• 2 tbs fresh lime juice
• 2 tsp fish sauce
• 1/2 Lebanese cucumber, halved, deseeded, finely chopped
• 45g (1/4 cup) whole salted roasted
• cashews, finely chopped
• 2 tbs finely chopped fresh
• coriander leaves
• 1 fresh red birdseye chilli, finely chopped
Method
1. Combine the octopus, fish sauce, oil and lemon grass in a large glass bowl. Gently toss until well combined. Cover with plastic wrap and place in the fridge for 2 hours to develop the flavours.
2. Meanwhile, to make the sweet lime & cashew dipping sauce, combine the sugar and water in a small saucepan and stir over low heat for 2 minutes or until sugar dissolves. Increase heat to mediumhigh and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes. Remove from heat. Set aside for 15 minutes to cool. Stir in the lime juice, fish sauce, cucumber, cashews, coriander and chilli. Transfer to a serving bowl and set aside until required.
3. Heat a barbecue or chargrill on high. Add the octopus and cook, turning occasionally, for 4 minutes or until curled, brown and tender. Transfer to a large serving platter. Serve immediately with dipping sauce and lime wedges.
Bouillabaisse
Ingredients (serves 4)
• 2 tablespoons olive oil
• 2 leeks, thinly sliced
• 1 baby fennel, leaves trimmed, thinly sliced
• 3 sprigs fresh marjoram
• 1/4 cup tomato paste
• 2 strips orange rind
• 400g can Italian tomatoes, roughly chopped
• 1/2 cup dry vermouth
• 1kg fish bones
• 1/2 teaspoon saffron threads
• 20 mussels, scrubbed and beards removed
• 350g snapper fillets, cut into 4cm pieces
• 350g thick white boneless fish fillets, cut into 4cm pieces
• 1/2 cup flat-leaf parsley, roughly chopped
• sliced baguette, toasted, to serve
Rouille
• 1/2 teaspoon saffron threads
• 1 slice white bread, crusts removed
• 250g container of chargrilled red capsicum, roughly chopped
• 2 garlic cloves, chopped
• 1 small red chilli, seeds removed, finely chopped
• 1 teaspoon sea salt flakes
• 1/3 cup olive oil
Method
1. To make rouille, place saffron threads into a jug and cover with 1/4 cup hot water. Stand for 5 minutes. Roughly chop bread and place into a bowl. Pour over saffron mixture and stand for 10 minutes.
2. Place bread mixture into a food processor with capsicum, garlic, chilli and sea salt flakes. Process until smooth. With processor running, slowly add oil through funnel until well combined and a thick sauce forms. Season with freshly ground black pepper and more salt if required. Spoon into a container, cover and refrigerate until required.
3. Meanwhile, heat oil in a large saucepan over medium heat. Add leeks, fennel and marjoram. Cook, stirring often, for 10 minutes or until soft. Add tomato paste, orange rind, tomato, vermouth, fish bones and 8 cups of water. Bring to boil, reduce heat and simmer for 20 minutes. Cool. Strain and discard solids. Wash and dry saucepan. Return stock to saucepan.
4. Bring stock to boil over medium heat. Add saffron and mussels. Cover and cook for 5 minutes or until mussels open. Transfer mussels to bowl and discard any unopened ones. Add fish to stock and cook, covered, for 4-5 minutes or until cooked. Divide fish and mussels between serving bowls. Ladle stock over seafood and sprinkle with parsley. Serve with toasted baguette and rouille.
Fritto misto (fried seafood & vegetables)
Ingredients (serves 6)
• 250g squid tubes, sliced into rings
• 12 green prawns, peeled, deveined, tails intact
• 400g firm white fish, cut into 2cm pieces
• 100g whitebait
• 2 (about 200g) zucchini, thinly sliced
• 1 bunch thin asparagus, ends trimmed
• 12 sage leaves
• 1 cup (150g) self-raising flour
• 1 tbs cornflour
• 1/2 tsp bicarbonate of soda
• Sunflower oil, for deep-frying
• Lemon wedges, to serve
Method
1. Place seafood, vegetables and sage on paper towel to remove any excess moisture. Sift self-raising flour and cornflour into a bowl, add bicarbonate of soda, season with salt and pepper and slowly whisk in 350ml chilled water to form a smooth batter.
2. Half fill a deep-fryer or large saucepan with oil and heat to 190°C. (Oil is hot enough when it turns a cube of bread golden in 30 seconds.) Work in batches to dip the vegetables, herbs and seafood into batter and fry until golden, moving around to ensure that the pieces don't clump together. Remove, drain on paper towel and keep warm in the oven until everything is cooked. Sprinkle with sea salt and serve with lemon wedges.
Cantonese poached fish
Ingredients
• 1 cup (250ml) Shaoxing rice wine* or dry sherry
• 12 coriander sprigs
• 3cm piece ginger, thinly sliced, plus 5cm piece ginger, finely shredded
• 4 green onions, halved, plus 4 green onions, finely shredded
• 1.7kg whole coral trout or snapper, cleaned
• 1 1/2 tbs soy sauce
• 1 large red chilli, seeded, finely shredded
• 1 tsp sesame oil
• 2 1/2 tbs peanut oil
• Stir-fried Asian greens and rice, to serve
Method
1. Place 3.5 litres water, wine, 6 coriander sprigs, thinly sliced ginger and halved green onions in a large wok and bring to the boil over medium heat. Cut 3 slits into fish on either side then carefully add to liquid, ensuring fish is completely covered (if not, add a little boiling water), and return mixture to the boil. Cover with a lid or foil. Turn off heat and leave fish to finish cooking in residual heat of cooking liquid for 20 minutes or until cooked through.
2. Ladle off the cooking liquid and discard. Using 2 large spatulas, carefully transfer fish to a large platter with a lip. Drizzle with soy sauce. Scatter fish with shredded onions and chilli. Heat oils in a small frying pan over medium heat until just beginning to smoke. Add shredded ginger. Taking care, immediately pour hot oil over fish. Top with remaining coriander sprigs. Serve with stir-fried Asian greens and rice.
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