Mouth Watering Fish Recipes

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Pan-fried kingfish with creamy mashed potatoes

Ingredients

 

  • 3 large potatoes, peeled and diced

  • 75g unsalted butter

  • 200ml thickened cream

  • salt and ground white pepper

  • 1 tbsp extra virgin olive oil

  • 2 x 150g Kingfish fillets

  • ½ bunch thyme, chopped finely

  • 2 cloves garlic

  • ½ chicken stock cube

  • 2 tsp plain flour

  • ½ cup white wine

  • ½ bunch chives, sliced finely

  • lemon wedges, to serve

Method

 

Steam the potatoes until tender, then mash with butter and cream then season with salt and white pepper.

Set a large heavy frying pan over a medium-high heat and pour in the olive oil. Season the Kingfish fillets with salt and white pepper.

Arrange the Kingfish pieces in the hot oil and sear for 2 minutes. Turn over and cook for 3 minutes on the reverse side, or until Kingfish is cooked medium-well.

Remove the fish from the frying pan, stir in the thyme, garlic and stock cube and cook for 1 minute. Add the flour and stir well. Pour in the wine and simmer until thickened.

Serve the fish on a bed of mashed potatoes drizzle with gravy. Sprinkle with chives and serve with lemon wedges.

Tips and Tricks

 

  • Potatoes do best stored in a dark cool environment. Keep them out of the fridge and out of sunlight if you can – this will help prevent sprouting and shrivelling. The back of a cupboard or the bottom of a pantry are ideal.

  • If you’re only using half a lemon, store the other half covered with cling wrap in your fridge and use within 2-3 days.

  • Substituting fresh herbs for dried herbs can be a great option if you don’t have any fresh to hand or you know you can’t use it all. A general rule is to use the 3:1 ratio—use 3 times more fresh than dried.

Baked Tailor

Ingredients

 

  • 650g Tailor fish fillet(s)

  • 1 pinch salt and pepper, to taste

  • 250g herb seasoned breadcrumbs

  • 1 1/2 cups (375ml) boiling water

  • 125g butter, melted

  • 2 tablespoons butter, melted

  • 1/2 cup finely diced onion

  • 4 sprigs fresh dill

 

 

Method

 

 

Preheat oven to 260 degrees C.

Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine breadcrumbs with boiling water and 125g melted butter.

Cover a baking tray with a lightly greased double thickness of aluminium foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with onions. Top with dill springs and crimp together edges of tin aluminium foil to seal.

Bake on centre self of preheated oven for 10 minutes. Reduce oven temperature to 200 degrees C and bake for an additional 60 minutes.

Lemon Red Snapper with Herbed Butter

Ingredients

 

  • 2 lemons

  • Cooking spray

  • 4 (6-ounce) red snapper or other firm white fish fillets

  • 1/4 teaspoon salt

  • 1/4 teaspoon paprika

  • 1/4 teaspoon black pepper

  • 2 tablespoons butter, softened

  • 1 1/2 teaspoons chopped fresh herbs (such as rosemary, thyme, basil, or parsley)

  • Fresh herb sprigs (optional)

 

 

 

Method

 

1. Preheat oven to 425°.

2. Cut 1 lemon into 8 slices. Place slices, in pairs, on a rimmed baking sheet coated with cooking spray. Grate remaining lemon to get 1 teaspoon lemon rind; set aside. Reserve lemon for another use.

3. Place 1 fillet on top of each pair of lemon slices. Combine salt, paprika, and pepper; sprinkle evenly over fish. Bake at 425° for 13 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4. While fish bakes, combine reserved lemon rind, butter, and herbs in a small bowl.

5. Place fish and lemon slices on individual serving plates; top each fillet with herbed butter, spreading to melt, if desired. Garnish with herb sprigs, if desired.

Steamed Drummer (Black Rockfish)

Ingredients

 

  • 3 cloves garlic, finely chopped

  • 2cm piece fresh ginger, finely chopped

  • 4 plate size Drummer, skinned and gutted 

  • 12 shallots (green spring onions), cut into 10cm lengths

  • 4 shallots (green spring onions), extra, halved lenthways, cut into julienne

  • steamed rice, to serve

 

Sauce For Fish

  • 130ml peanut oil

  • 100ml (1/3 cup) light soy sauce

  • 1 ½ tbs shaoxing wine

  • 1 tbs caster sugar

 

Fresh Cut Chilli Sauce

  • 1 tbs white vinegar

  • 2 tsp caster sugar

  • 1 tsp salt flakes

  • 4 birds eye chilies, finely diced

  • 4 garlic cloves, finely diced

 

Asian Greens

  • 1 bunch choy sum

  • 2 tbs peanut oil

  • 2 garlic cloves, finely diced

  • 2 tbs oyster sauce

  • 2 tsp caster sugar

  • 3 tbs water

  • pinch of salt flakes

Method

 

1. To make sauce for fish, whisk all ingredients in a small saucepan until sugar dissolves. Set aside to be heated for serving.

 

2. To make chili sauce, stir vinegar, sugar and salt in a jug until dissolved. Stir in chillies and garlic.

 

3. To prepare fish, combine garlic and ginger and rub all over fish. Stuff cavity with shallots. Place on a plate in a bamboo steamer over a wok of boiling water. Steam until almost cooked. Remove steamer from wok. Stand for 5 minutes – the fish will carry on cooking. Test fish for doneness.

 

4. To prepare Asian Greens, trim stems of choy sum. Blanch in a saucepan of boiling water for 20 seconds. Drain.

 

5. Heat oil in a large frying pan over medium-high heat. Stir-fry garlic for 30 seconds. Stir in sauce, sugar, water and salt. Simmer for 1 minute. Increase heat to hight. Stir in Choy Sum leaves and stalks. Stir-fry for 1-2 minutes or until Choy Sum is well coated and sauce has reduced slightly.

 

6. Bring sauce for fish to a boil.

 

7. Place fish on serving plates. Top with julienned spring onions. Pour boiling sauce over spring onions and fish (the heat will wilt the onions). Serve with choy sum (drained of excess sauce), rice and chilli sauce.

 

 

 

 

 

 

 

 

 

Wasabi Beer Battered Fish 

Ingredients

  • 4x Flat head fillets pin boned

  • 1 cup plain flour + extra for dusting

  • 125ml beer (may need a little more)

  • 1tsp. wasabi powder (wasabi paste is also fine)

  • Salt and pepper

  • Vegetable oil, for deep frying

 

Quick Potato Wedges

 

  • 4 large Desiree or kipfler potatoes

  • 1 tbsp unsalted butter

  • ½ tbsp vegetable oil

  • Salt

 

Tartare Sauce

 

  • ¼ cup whole egg mayonnaise 

  • 6 cornichon, finely chopped

  • 1 tsp capers, finely chopped

  • 1 french shallot, finely chopped

  • Juice of half a lemon

  • ½ tsp wasabi paste

 

 

Method


1. Heat the oil in a large pot or wok. In a large bowl add the flour and salt. Make a well in the centre and start adding the beer. The consistency should be a little thinner than a pancake batter.

 

2. Dust each piece of fish in the extra flour and wasabi powder. Immediately place in batter, drain excess off and then place in hot oil until golden brown.  Drain on some paper towel. Season with some more salt (mixed with a little wasabi powder) and lemon wedges.

 

Quick Potato Wedges


3. Wash potatoes thoroughly. Add to a saucepan of cold water, bring to the boil and cook for 15 minutes. Drain and let the potatoes cool slightly.

 

4. Cut the potatoes into wedges or large slices.

On a medium to high heat, melt the butter and oil in a large frying pan and sauté the wedges until golden brown.  Reduce the heat to medium and cook for another 10 minutes or until the wedges are crispy and soft inside. Season with salt.

Spicy BBQ Fish with Mango Salad Recipe

Serves: 4 | Preparation time: 15 minutes | Cooking time: 15 minutes

Ingredients

  • 4 barramundi fillets (each about 100g) 

  • 2 tsp ground coriander 

  • 1 tsp ground cumin 

  • 1 tsp ground tumeric 

  • 2 mangoes, peeled and cut along core into two large cheeks 

  • Olive or canola oil spray 

  • 100 g baby spinach leaves 

  • 1 avocado, peeled, seeded and diced 

  • ½ cup coriander leaves, chopped 

  • Juice of 1 lime 

  • ½ natural yoghurt 

  • Lemon wedges, to serve

 

 

Method

1. Add the ground coriander, ground cumin and ground turmeric into a shallow dish and mix well. Add fish fillets and turn to coat.


2. Preheat BBQ grill to high. Lightly spray mango cheeks with oil. Cook until lightly charred on each side and set aside. 


3. Lightly spray the fish fillets with oil. Barbecue for 3-4 minutes on each side until cooked through.


4. For the salad, slice mango and combine in a bowl with spinach, avocado, coriander and lime juice.


5. Serve fish with mango salad, yoghurt and lemon wedges.

 

 

Italian Pan-Seared Yellowfin Tuna

Ingredients

  • 2-3 cloves of garlic

  • 300g ripe red and yellow cherry tomatoes

  • a handful of black olives, stones in

  • a small bunch of fresh basil

  • 1 lemon

  • 2 tuna steaks (about 150g each, 1cm thick), sourced with sustainability in mind

  • sea salt and freshly ground black pepper

  • 1 teaspoon dried oregano

  • olive oil

Method

  1. Put a large frying pan over a high heat 

  2. Peel and finely slice your garlic 

  3. To remove the stones from your olives, press down firmly on them using the palm of your hand so they break open, and discard the stones

  4. Halve your tomatoes and cut any larger ones into quarters

  5. Pick the basil leaves off the stalks and put the smaller ones to one side for serving 

  6. Halve your lemon

  7. Season your tuna steak with salt and pepper and sprinkle over the oregano 

  8. Put a lug of olive oil in the hot pan, followed by the tuna steaks 

  9. Cook for 1 minute on each side, then remove to a warm plate

  10. Put the pan back on the heat with a little more olive oil 

  11. Add the garlic and olives and cook for 1 minute, then add the tomatoes 

  12. Squeeze in the juice from one half of your lemon

  13. Pour the Tomatoes, olives and basil into a plate and place your Tuna steaks on top.