More of my favourite recipes
Sultana Mulloway Steaks
Ingredients:
2 tablespoons sultanas, half cup dry white wine, 500g mulloway steaks, plain flour, salt & pepper, 20g butter, 1 teaspoon lemon juice
Marinate sultanas in wine for 1hr. Lightly coat fish in flour seasoned with salt & pepper. Melt butter in frying pan and saute fish lightly on both sides. Add wine and marinated sultanas. Simmer fish till tender. Place fish on plate and spoon juice over fish. Sprinkle with lemon juice.
Mullet, Chinese Style
Ingredients:
2 small mullet, half bunch shallots, vegetable oil, 1 red capsicum (red pepper), 4 tablespoons soy sauce
Clean fish - keep head & tail intact. Slice shallots thinly, using as much green as possible. Heat oil in deep pan; when very hot, remove from heat and plunge fish in head first. Leave in oil for 10mins but do not return pan to heat. Take out fish, place on plate garnished with sliced capsicums mixed with soy sauce.
Fish & Chips
Ingredients:
750g shark fillets, 1 tablespoon lemon juice, half cup plain flour
Batter:
1 cup flour, half teaspoon baking powder, salt & pepper, 1 cup milk
Chips:
3 large potatoes, oil (for frying)
Remove any bones from fillets; sprinkle with lemon juice.
Batter: Sift flour, baking powder, salt & pepper in bowl; make well in centre, pour in milk; stirring from centre, gradually mix in flour; once all flour mixed in, beat well till batter smooth.
Peel potatoes, and slice into chips; place in bowl of iced water for 5 mins; drain well and pat dry. Heat oil to 190C (375F), place chips in frying basket, lower into oil, and cook till almost tender; drain well.
Dredge fillets in flour, pat off excess. Dip into batter, fry in chip oil for 5 mins; drain well. Reheat oil to 190C (375F) and refry till fillets tender and batter golden and crisp; drain well and keep warm. Reheat oil to 190C (375F) and fry chips for 3-4 mins or till crisp and golden; drain well and serve hot.
Salmon with Cream & Herbs
Ingredients:
40g butter, 2 teaspoons lemon juice, 4 salmon steaks, halp teaspoon dried tarragon, salt & pepper, quarter cup cream
Melt butter, add lemon juice and pour into baking dish. Place salmon steaks in dish, turn to coat evenly with butter. Sprinkle with tarragon, season to taste. Bake for 10 mins or till cooked at 190C (375F). Remove and keep warm. Pour juices from dish into pan, stir in cream, bring to boil; season sauce and pour over fish.
Snapper in Foil
Ingredients:
4 small whole snapper, 4 tablespoons dry white wine, oil, salt & pepper, lemon to garnish
Stuffing:
quarter cup finely chopped onion, half teaspoon dried basil leaves, one & half tablespoon rinsed & crushed green peppercorns, 1 cup fresh breadcrumbs, 1 tablespoon chopped parsley, grated rind & juice of 1 lemon
Stuffing: Cook onion in a little oil till soft; mix in remaining stuffing ingredients, adding a little extra oil to moisten if necessary. Wash, dry, trim fish; fill cavity with stuffing and place each on piace of lightly oiled aluminium foil, large enough to wrap around it completely. Sprinkle with wine and season lightly. Fold foil and seal. Place on baking tray. Bake at 190C (375F) for 20 mins or till done. Serve with lemon wedges.
Cider Baked Tailor
Ingredients:
12 tailor fillets, salt & pepper, 300ml apple cider, pinch basil, 4 bay leaves, 2 small onions (cut in rings)
Preheat oven to 180C (350F). Wash and dry fish; season well with salt and pepper. Place fairly close together in ovenproof dish. Cover fish with cider, sprinkle with basil; place bay leaves and onion rings on top. Cover dish with aluminium foil and cook in oven for approx. 1hr.
Tuna Cheesies
Ingredients:
30 rounds of Melba Toast, 250g (8oz) can tuna (drained), 1 cup shredded cheese, quarter cup butter (softened), 2 tablespoons lemon juice, one & half tablespoons grated onion, 1 tablespoon worcestershire sauce, half teaspoon paprika, 3 drops tobasco
Melba Toast: This is thinly sliced bread baked in hot oven till crisp.
Flake tuna; cream cheese and butter; add seasonings and tuna; mix thoroughly/ Spread each Melba Toast round with approx. 2 teaspoonful of tuna mixture. Place on baking tray, grill about 10cm (4in) from source of heat for 3-5 mins or till browned.
Pan-Fried Fresh Whiting
Ingredients:
6 medium fresh whole whiting, wholemeal flour, butter, lemon juice, parsley, olive oil, fresh herbs, chillis (chopped)
Marinate chillis and herbs in olive oil.
Wash and clean whiting; dust with flour (place flour and fish in plastic bag and shake). Heat in pan butter, olive oil (in which herbs and chillis are marinating); add whiting and fry, turning once and squeezing lemon juice on either side. When golden brown and just cooked through (approx. 10mins), remove from pan, serve with parsley.
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