fish

Ceviche with Leche de tigre

Preparation Time: 20 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 small stick celery
  • 1 long fresh red chilli
  • 1 garlic clove
  • 1cm piece fresh ginger
  • ½ bunch coriander
  • juice of 2 lemons
  • juice of 1 lime
  • 200g (7oz) sashimi grade kingfish fillet, cut into 1cm dice
  • ½ Spanish onion, thinly sliced
  • 1 ice cube
  • 2 shots of vodka
  • Poached sweet potato
  • 200ml (6½fl oz) water
  • 200g (7oz) caster sugar
  • 1 star anise
  • 1 sweet potato (250g/8oz), peeled, cut into 1cm dice
  • juice of 1 lime

Instructions

To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently until potato is just tender. Drain. Place in a bowl. Drizzle with lime juice.

Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes—this allows the acid from the citrus juice to cook the protein in the fish.

Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.

Serve ceviche with sweet potato and vodka shot.

 

Cured flounder with Spanish onion

Serves: 4-6 | Preparation Time: 15 min

Ingredients 

  • 4 flounder or sole fillets
  • 2 tablespoons Lemon Juice
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Salt
  • 2 teaspoons Sugar
  • 1 small Spanish Onion
  • ¼ teaspoon Cayenne pepper
  • 2 ripe Tomatoes blanched
  • Extra Virgin Olive Oil
  • Parsley
  • Cracked Black pepper

Instructions 

Lay fish flat down in a bowl as evenly as possible.
 
Into a second bowl add lemon juice, white wine vinegar, salt and sugar.
 
Slice onion into rings – not too thick and add onion to marinade and leave for a few minutes.
 
Sprinkle fish with cayenne pepper then lay onions over fish.
 
Slice tomatoes and dip them in marinade and place them on top, pour liquid over fish then cover.
 
Refrigerate for 24 hours.
 
Remove from fridge at least an hour before serving to allow flavours to come out.
 
To serve, place two fillets with some onion and tomato on a plate, and finish with chopped parsley, oil, salt and pepper.
 
Great served with some crusty bread.

Spicy cumin'd fish

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup (200g) basmati rice
  • 1 1/2 cups (375ml) vegetable stock or water
  • 2 tbs lemon juice
  • 100g green beans, chopped
  • 400g can lentils, rinsed, drained
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp ground cumin "cumin'd is my own word, you may use it if you want..."
  • 1/2 tsp chilli flakes
  • 8 (about 800g) white fish fillets (such as bream or whiting)
  • Lemon wedges, to serve

Instructions 

Heat half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
 
Add the rice and stir to coat. Add the stock and lemon juice and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until liquid is absorbed and rice is tender. Add the beans and lentils and use a fork to stir through. Set aside, covered, for 5 minutes.
 
Meanwhile, combine the turmeric, cumin, chilli and remaining oil in a large bowl. Season with salt and pepper. Add the fish fillets and turn to coat in spice mixture.
 
Heat a large non-stick frying pan over high heat. Add the fi sh and cook for 1-2 minutes each side or until just cooked through. Remove from heat.
 
Spoon the rice evenly among serving plates. Top with fish and serve immediately with lemon wedges, if desired.

Five minute fish

Serves: 4 | Preparation Time: 5 min

Ingredients 

  • 3 shallots, trimmed, pale section thinly sliced diagonally, green section cut into thin strips
  • 4 white fish fillets
  • 4cm-piece fresh ginger, cut into thin strips
  • 1 tbs soy sauce
  • 1 tsp sesame oil

Instructions 

Preheat oven to 200°C. Place shallot strips in a bowl of iced water in the fridge for 15 minutes. Drain.
 
Meanwhile, cut four 40cm squares of baking paper and four 40cm squares of foil.
 
Place 1 paper square on top of 1 foil square. Top with 1 fish fillet. Repeat with remaining paper, foil and fish.
 
Divide the sliced shallot, ginger, soy sauce and oil among fish. Fold up to enclose filling.
 
Bake in 2 baking trays for 15 minutes or until just cooked through.
 
Open the parcels, serve with rice. 

Crispy Skinned Snapper

Serves: 2 | Preparation Time: 15 min

Ingredients 

  • 400g snapper fillets, skin on
  • 2 tbsp plain flour
  • 2 squares of baking paper
  • 200 ml clarified butter
  • 2 large beetroot, cooked
  • 1 tsp capers, washed
  • olive oil
  • lemon wedges, to serve

Instructions 

Tip - You can make your lemon look a bit nicer than your local hotel. Take the whole lemon and cut it diagonally in half, then lay the flat side down and half again. Trim the branch end and the lemon will sit up on it’s own.

Get your fishmonger to thoroughly fillet your snapper (skin on), make sure you make a point of it. There are always bones that need to be tweezered out and I’d prefer to drink wine while I cook instead!
(Scoring the skin side will stop it from folding up when the skin shrinks)
Next lightly dust each skin side with the flour. Then heat enough butter in the pan for 2mm deep until hot but not smoking. Gently place the fillets skin side down and cook for 2-3 minutes on medium heat. Turn fillets and seal and cook for about a minute. (Depending on thickness it may take slightly more or less time).

Peel the beetroot and dice into 10mm cubes, season well, mix in capers and a good splash of olive oil then heat gently in a separate pan. Spoon beetroot into the centre of the plate and rest snapper onto it. Finish with a squeeze of a lemon.

Ceviche with Leche de tigre

Preparation Time: 20 mins

Ingredients 

  • 1 tablespoon olive oil
  • 1 small stick celery
  • 1 long fresh red chilli
  • 1 garlic clove
  • 1cm piece fresh ginger
  • ½ bunch coriander
  • juice of 2 lemons
  • juice of 1 lime
  • 200g (7oz) sashimi grade kingfish fillet, cut into 1cm dice
  • ½ Spanish onion, thinly sliced
  • 1 ice cube
  • 2 shots of vodka

Poached sweet potato

  • 200ml (6½fl oz) water
  • 200g (7oz) caster sugar
  • 1 star anise
  • 1 sweet potato (250g/8oz), peeled, cut into 1cm dice
  • juice of 1 lime

Instructions 

Method

To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently until potato is just tender. Drain. Place in a bowl. Drizzle with lime juice.

Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes—this allows the acid from the citrus juice to cook the protein in the fish.

Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.

Serve ceviche with sweet potato and vodka shot.

 

Polenta & garlic crusted barrundi

Serves: 2 | Preparation Time: 20 min

Ingredients 

  • Grated zest of half lemon
  • 2 tbs finely chopped fresh herbs (such as chives and parsley)
  • 3 garlic cloves, crushed
  • 2 eggs, beaten
  • 4 x 180g skinless barramundi fillets (or use other firm white fish)
  • 1/3 cup (80ml) olive oil
  • Diced fresh tomatoes
  • 180g beans, sliced on an angle
  • Lemon wedges, to serve

Instructions 

Combine polenta, zest, herbs and half the garlic in a shallow dish, then season. Put eggs in another dish. Dip fish in egg, then polenta, pressing well onto the fish.
 
Heat 1/4 cup (60ml) oil in a large frypan over high heat. When hot, reduce heat to medium and cook fish for 3-4 minutes on each side until golden and cooked through.
 
Meanwhile, heat the remaining oil in another large frypan over medium-high heat. Cook the remaining garlic for 30 seconds. Add the tomatoes and cook for 3-4 minutes, then add beans and cook for 2-3 minutes more, until tomatoes have softened and beans are cooked but still crunchy.
 
Season and serve immediately with fish and lemon wedges.

Parmesan crusted flathead

Serves: 100g per person starter | Preparation Time: 10 min

Ingredients 

  • Filleted fish cut into 2cm by 10cm pieces. Any good firm white fleash fish will do.
  • 300g panko breadcumbs
  • 100g finely grated Parmesan cheese
  • 2 eggs lightly beaten
  • plain flour
  • 1 lemon 
  • Rocket 

Instructions 

Add your grated paremsan to the panko bread crumbs and season well.
 
Set up your crumbing station next to your deep fryer. Flour bowl, egg, crumbs.
 
Take a strip of fish and coat it in flour then dip into egg repeat this only the second time from the egg to the crumbs.
 
Drop the coated fish into the hot oil and once golden and crispy remove and set aside onto kitchen towel.
 
Repeat this until you have enough for your guests (you can keep them warm in the oven once ready).
 
Serve with a lightly dressed lemon oil and rocket salad.

Lemon Oil
Squeeze half the lemon juice into a bowl add half a tsp of caster sugar and three Tbsp of good olive oil.