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
Tag: fresh fish
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
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
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
salmon on mash + roasted fennel & kale
A fresh piece of salmon with sweet mash, lemon roasted fennel and crisp kale. Preheat the oven to 200ºC (390ºF). For the mash steam equal amounts of potato and sweet potato until very soft and set aside. Melt butter in a saucepan, add 1 finely chopped shallot and cook gently. Add ¼ of a finely sliced…… Continue reading salmon on mash + roasted fennel & kale
whole barramundi in banana leaves + asparagus salad
David treated us to this wonderful Thai meal recently. For the marinade process these ingredients in a food processor: 1 brown shallot, 2 cloves of garlic, 1 sliced thumb-size piece of galangal (or ginger), 2 teaspoons of ground coriander, a handful of basil leaves, ½ a can of coconut milk, 2 finely sliced kaffir lime leaves, 1…… Continue reading whole barramundi in banana leaves + asparagus salad
fish larb + cucumber salad
Having finally banished the local wildlife from our garden, our fresh produce is thriving. Thai holy basil and kaffir lime leaves are both so deliciously fragrant that I was inspired to create a Thai fish salad. And for a refreshing accompaniment a fresh cucumber salad. I served both with coconut rice. I used rock ling…… Continue reading fish larb + cucumber salad
fish cooked in banana leaves
Cooked in Vietnamese style this fish dish is delightfully fragrant and succulent. If you can’t find a banana tree you can find fresh vacuum-packed banana leaves at Asian stores. If there are too many for one occasion they freeze well. Cut 900g (2lbs) of Ling (or a similar firm-fleshed white fish) into 4 large pieces. In a…… Continue reading fish cooked in banana leaves
saffron fish balls + fresh lemon salad
My husband David cooked these fish balls in a tomato sauce from a recipe by Tess Mallos in The Food of Morocco. They were light and moist and perfect served with crusty bread. In a food processor place 500g (17 oz) of skinless and boneless firm white fish (we had Ling), 1 egg, 2 spring onions, 2 tablespoons of flat-leaf parley,…… Continue reading saffron fish balls + fresh lemon salad
cooking class in Hoi An part 3
In my last post ‘cooking class in Hoi An part 2’ I included the first two recipes we cooked in our day class. But what would Vietnamese food be without it’s salads? The next dish we learnt how to make was a grilled chicken and banana flower salad. Sliced chicken breasts were first marinated in…… Continue reading cooking class in Hoi An part 3
michelle picker cooks 