Here are some of my favourite fish recipes. I have lots more recipes, so if you don't see one but would like to, please email me.
Barramundi A L'Orange
Ingredients:
4 Barramundi fillets, 2 tablespoons oil, 1 small can anchovy fillets (drained), 40g butter, 2 teaspoons grated orange rind, 2 tablespoons orange juice, 4 thin slices orange, fresh ground black pepper
Brush fish on both sides with oil and grill for 3-4 minutes or till cooked. Turn, arrange anchovy fillets over fish and spoon butter over. Sprinkle with orange rind and juice, season with black pepper. Grill again for 3-4 minutes until cooked. Served topped with orange slices.
Black Drummer Fillets in Beer batter
Ingredients:
2 cups flour, pinch salt, half cup flat beer (lager), 1 egg yolk, half cup milk, 2 eggs whites, 1 tablespoon oil
To make batter, sift flour and salt into a bowl. Mix beer with egg yolk and milk and blend this mixture into flour to obtain a smooth batter. Cover bowl with a cloth and leave to stand at room temperature for 1 hour. When batter is ready, beat egg whites until they stand in soft peaks. Fold egg whites and oil into batter and use immediately. Coat fish and deep-fry in a pan half full of oil heated to 190c (375). Drain fish on absorbent paper and serve with salad.
P.S. Make sure you have a slab on hand, so you can drink the rest while it cooks.
Flathead with Grapes & Wines Sauce
Ingredients:
6 flathead fillets, juice 1 lemon, wholemeal flour, 10g butter, 2 teaspoons plain flour, half cup dry white wine, half cup cream, 2 cups grapes, salt & pepper, fresh parsley
Bone & skin fillets. Brush with lemon juice and coat in wholemeal flour. Heat butter and cook fillets till golden brown. Remove from pan and place on heated platter. Add plain flour to pan and cook 1 minute. Slowly add white wine and cook till thickened. Add cream, grapes, salt & pepper. Poor sauce over fish and garnish with parsley.
Whole Fried Flounder
Ingredients:
flounder (1 per person), plain flour, salt & pepper, 1 egg, cream or milk, oil for frying, fried parsley, lemon wedges, butter
Scrape but don't skin fish. Wash and dry. Lightly dredge fish with flour seasoned with salt & pepper. Beat egg with a little added cream/milk, and either dip fish in or brush fish with mixture. Heat oil till hot. Fry fish till light brown (10 mins should be enough), turn once. Remove and drain on absorbent paper. Serve on hot plates; garnish with fried parsley and lemon wedges. Small jug of hot melted butter is a nice accompaniment. You can also served mashed, creamy potatoes with fish.
John Dory Marseille
Ingredients:
750g fillets John Dory, half cup wine, quarter teaspoon ground tarragon, 250g sliced mushrooms, quarter cup melted butter, one & half tablespoons butter, one & half tablespoons flour, half cup cream, salt & pepper, 250g prawns, chopped parsley
Poach fish with wine, tarragon, and water to cover for 5 mins or till flesh flakes easily. Drain and keep fish warm. Reduce poaching liquid to 1 cup by fast boiling. Soften mushrooms in melted butter. Melt remaining butter. Add flour and cook, stiring for 2 mins without letting it brown. Gradually stir in stock, bring to boil and cook for few mins. Stir in cream and season. Arrange prawns and mushrooms around fish, pour over sauce and place under heated griller till sauce has lightly browned and heated through. Garnish with parsley. Serve with potatoes.
Kingfish Teriyaki
Ingredients:
1kg kingfish fillets, salt, vegetable oil, 4 sprays coriander leaves, 4 pickled ginger shoots or crisp cucumber strips, half cup teriyaki sauce
Teriyaki Sauce:
7 tablespoons sake, 7 tablespoons mirin wine, 7 tablespoons dark soy sauce, 1 tablespoon sugar
Cut fish crossways into 4 equal pieces, sprinkle with salt. Heat small amount of oil in heavy pan, place over high heat and gently add fish, skin side down. Move fish carefully to prevent sticking. Turn once only. When half done, remove fish from pan, pour boiling water over it to remove excess oil & return to pan. Add teriyaki sauce, and heat till sauce begins to bubble. Tilt pan, turn fish to evenly coat with sauce. Remove fish to plate and keep warm. Reduce sauce in pan and spoon over fish. Garnish with corriander leaves and pickled ginger shoots.
For sauce: Combine ingredients in pan and bring to boil over medium heat; boil to sugar dissolved. Use immediately, or cool and store in refrigerator.
Leatherjacket Delight
Ingredients:
whole leatherjackets, half teaspoon basil/dill, 2 bay leaves, celery (chopped), shallots (chopped), musrtard (to taste), butter, salt
Stock: Remove tails and heads from fish and place in pan with water to cover - add salt, basil, bay leaves; cook slowly for 15 mins. Strain, set aside. Place leatherjackets in well-greased baking dish, sprinkle with shallots and celery; add mustard, pour over fish stock. Spread butter on each fish, cook in moderate over for 20 mins, basting once or twice. Once cooked, remove fish and place on hot dish; pour off liquid into pan, boil rapidly to reduce. Pour over fish and brown under hot griller.
Nanban Zuke
Marinade:
2 tablespoons soy sauce, cornflour, oil (for frying), 2 tablespoons sake (or sherry), mackerel fillets (cut into bite size)
Sauce:
half cup vinegar, half cup sugar, third cup water, 1 teaspoon salt, 1 tablespoon sake, 1 tablespoon soy sauce
Extras:
2 shallots (chopped), half small capsicum (green pepper)cut into thin strips, few slices fresh ginger (shredded)
Combine soy sauce and sake and marinade fish for 20 mins. Remove and drain. Dust with cornflour, heat oil in pan and fry till golden brown. Mix sauce ingredients together. When fish cooked, place on serving plate, pour sauce over fish. Pour boiling water over shallots and capsicum. Leave 30 seconds, drain, sprinkle with ginger over fish.
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