All posts tagged Fish

Baked Ocean Trout, Tahini & Herbs

Baked Ocean Trout, Tahini & Herbs

Recipe by Ivonne Nathan of forchefs

Ingredients:
• 600g Ocean trout
• ½ cup Greek yogurt
• ½ tbsp tahini
• 1 tbsp lemon juice plus zest of one lemon
• 2 tsp sumac
• 1 bunch each of coriander and flat parsley
• ¼ cup toasted pine nuts
• Roast potatoes to serve

Method:
– Preheat oven to 140C
– Rub trout with olive oil and bake for 20 min, cool
– Combine yogurt, tahini, sumac and lemon juice. Spread over trout
– Chop herbs. Roughly chop pine nuts. Mix together & scatter over yogurt mixture
– Serve with the roast potatoes

Ivonne Nathan

Forchefs Trainer 

 M 0448 975 478  E ivonnenathan@rgt.com.au              www.rgt.com.au

 

Crispy skinned Market Fish with Verjuice, Tomato & Wilted Greens

Recipe by David Keeley and Rose Mogford of Pistachio Dining at Torrens

Ingredients:

  • 4 Market fish fillets
  • 1 punnet cherry tomato
  • 1 punnet Roma cherry tomato
  • 1 Spanish onion
  • 10 basil leaves
  • 100ml local verjuice
  • 50g unsalted butter
  • 100g assorted greens (baby spinach, cabbage, kale)


Method:

– Slice tomatoes in half.
– Peel and slice onion.
– Add tomato and onion to a pan with verjuice and reduce.
– Add butter and basil to reduced tomato and verjuice, keep warm.
– Clean and sauté greens in a little butter.
– Cook fish skin side down until golden.
– Serve with wilted greens and tomato and verjuice sauce over the top.

Thai Coconut Fish Curry

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 700 – 800 g of white-fleshed fish (fillet or cutlet), eg ling, gemfish, bream
  • 1/2 to 1 stalk lemongrass, white part only, minced
  • 1-2 red birds eye chillies, sliced
  • 2 shallots, sliced
  • 1 thumb-size piece of galangal or ginger, peeled and finely chopped
  • 4 cloves garlic, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 4 tbsp fish sauce
  • 3/4 tsp turmeric
  • 1/3 tsp white pepper
  • 2 tbsp brown sugar
  • 1 Tbsp lime juice (plus extra limes for serving)
  • 1 Tbsp tomato paste
  • 400 ml coconut milk
  • Vegetable oil for frying


Method:

– Heat a small amount of oil in a wide based pot or deep pan on medium heat. Add lemongrass, chillies, shallots, galangal and garlic. Fry until fragrant (approximately 1-2 minutes). Add sugar, coriander, cumin, cinnamon, pepper and tomato paste, mix well and fry for another 1 minute. Add fish sauce and coconut cream and bring to a simmer.
– Add fish to the pot. Coconut liquid should just cover the fish, if necessary add a little water. Simmer until fish is just cooked through (approximately 20 minutes).
– Serve with steamed jasmine rice, Asian greens (for example bok choy or choy sum) and fresh lime wedges.

Seafood Basket

Recipe by Brendon and Gerard from the Fish Shack

Ingredients:

  • 180-200 g of fresh white fish (skin on or off bone out)
  • 1 whole soft shell crab (cleaned and cut into 4 pieces)
  • 1 whole Squid tube (clean and cut for tenderisation)
  • 2-4 local prawns (clean and de vain prawns)

Crumb mix:

  • Corse crumbs, lemon zest, parsley , salt and pepper to taste
  • 1 egg and 200 ml milk (egg wash)
  • 50g plain flour (dust fish) before crumbing

Beer batter:

  • 250ml beer of choice
  • 100ml Soda water
  • 1 egg white
  • Add plain flour till you have the right consistence for battering.

Seafood spice mix:

Cardamom pods, star anise, cinnamon, caraway seed, clove, peppers and dry chilli, sweet paprika and sea salts. (ground and mixed for seasoning cooked seafood’s). Amounts depend on age and stage of herbs and spice Eg: fresh or dried.

Method:

– Cleaned seafood is dusted in flours before dipped in batters, pre crumbed seafood ready, dust squid in rice flour before cooking in oil at 190°C.
– When cooking starting with fish and prawns first as it needs more time to cook, after 2min adding crab and squid and cooking for 2 more min.
– Remove from oil and place on paper before serving.