Here is a Chinese style steamed fish dish. Enjoy it with steamed rice and a vegetable stir-fry. In a bowl place some white fish fillets of your choice in a single layer. Drizzle with a little soy sauce. Grate a generous amount of fresh ginger and finely slice a few spring onions and fresh red chillies…… Continue reading steamed fish 2
Category: fish & seafood
grilled sardines
Fresh sardines are wonderful and for those who have only had them canned, quite a different kettle of fish! This simple recipe will let them shine. If you buy your sardines whole they will have to be gutted. This is quite simple if you prefer the heads off. Just cut through the head and pull down…… Continue reading grilled sardines
prawns in almond sauce + mexican rice
Nuts have been used to enrich sauces in Mexican cooking since Pre-Columbian times. Peanuts, or cacahuate, are thought to be indigenous to South America and were widely cultivated in Mexico. Almonds were introduced into the cuisine later, after the Spanish conquest in the 16th Century. This way of cooking prawns (shrimp) is quite simple and absolutely delicious. Soak 1 dried…… Continue reading prawns in almond sauce + mexican rice
chilli crab
These blue swimmer crabs were the best I’ve ever eaten! Thomas cooked them in this Singaporean dish, adapted from Chef John’s recipe at Food Wishes. If you can get fresh crabs, don’t wash them – you want to retain as much natural flavour as possible. If you’ve never prepared them for cooking before then this video from The Sydney Fish Market will…… Continue reading chilli crab
sesame seared tuna with soba noodles and edamame
A lovely cold dish for a hot day and gluten free too. Cook the soba noodles according to instructions and when they are ready immediately run cold water over them. Place them into a bowl with 2-3 sliced spring onions and some cooked and shelled edamame (young soy) beans. Make a sauce of 3 tablespoons of soy sauce,…… Continue reading sesame seared tuna with soba noodles and edamame
fish and green mango curry + dhal with spinach
Inspired by the gift of a new cookbook Before it’s all forgotten by Shivahari Sellamuttu, David cooked this delicious Sri Lankan style meal. In a frypan over low heat dry roast 1½ tablespoons of chilli powder, 1 tablespoon of ground coriander seeds and 2 teaspoons of ground cumin until aromatic then set aside. In a heavy…… Continue reading fish and green mango curry + dhal with spinach
steamed fish straits style
Many years ago Peter Knuckey made this beautiful piece of Mishido pottery for us. The bottom part stands in a traditional stainless steel fish poacher and has steamed many a fish in the intervening years. My good friend Fifi taught me this recipe which I always come back to. Of course it tastes just as good cooked in a round bowl over a steamer.…… Continue reading steamed fish straits style
baked whole snapper
Australian snapper is a soft, delicately flavoured fish but it stands up well to these robust Thai flavours and lends itself well to baking. Preheat your oven to 190ºC (375ºF). Take the cleaned and gutted whole fish, season with salt and pepper and stuff the cavity with ½ a cup of fresh holy basil (Thai basil) leaves.…… Continue reading baked whole snapper
squid stuffed with prawns
Seeing fresh squid tubes on a recent shopping trip inspired this meal. For 4 squid tubes, you will need 300g (10½ oz) raw prawn meat. Place half of this in a food processor and process to a fine sticky paste. Add the rest of the prawn meat, 1 finely diced clove of garlic, a few sprigs of…… Continue reading squid stuffed with prawns
fish baked in yoghurt with a walnut herb crumb
This interesting way of cooking fish comes from Greg Malouf and Lucy Malouf’s book Saraban – A chef’s journey through Persia. We used Barramundi but any firm white fish would be suitable. Preheat your oven to 180ºC (360ºF) and butter a baking dish just big enough for your fish fillets. In a bowl combine 140g (5 oz)…… Continue reading fish baked in yoghurt with a walnut herb crumb
michelle picker cooks 