ASIAN STYLE OCEAN PERCH

Ingredients.

Fillet of perch skinned.
Some very thinly sliced onion, carrot, celery and red capsicum1 clove garlic, crushed.
1 teaspoon of grated ginger.
2 table spoons of sweet soy sauce.
1 table spoon of rice wine.
1 cup precooked jasmine rice.
1-teaspoon butter or olive oil.
Fresh parsley to garnish.

Method:

Place the fish on to a lightly greased tray and place under a grill until cooked. In a small pan, melt the butter or oil. Gently sauté the garlic and ginger, and then add the other vegetables.cook very lightly then add the rice wine to deglaze the pan.add the sweet soy and reheat gently. Place the fish onto a bed of the jasmine rice and pour the sauce over the top. Garnish with the parsley.


Great served with any combination of Asian style stir fried vegetables.

FLAKE CHOWDER, ITALIAN STYLE.

Ingredients.

500 grams of fresh flake(or any fish you prefer, drier types are preferred for this recipe)
1 can of crushed tomato.
1 clove of fresh garlic, crushed.
1 small onion, finely chopped.
2 shallots, chopped.
A pinch of mixed Italian herbs.
1 teaspoon of olive oil.100 ml of fresh cream.
Salt and pepper to taste.

Method:

In a pot lightly fry the fish to seal it and remove. Add the olive oil and fry the onion, garlic and herbs lightly. Add the tomato and simmer until mix is a thicker consistency. Add the fish to the pot and simmer gently until fish is cooked through. Add the cream and salt and pepper, reheat but do not boil. Add the shallots.

Serve in a bowl with chunks of crusty bread and a glass of a full-bodied red wine.

SALMON WITH WHITEWINE & GARLIC CREAM SAUCE

Ingredients.

1 fillet of fresh salmon, skinned.
100 ml of white wine or sweet sherry.
100 ml of fresh cream, (thickened is ok).
1 clove of garlic, crushed.
Salt and pepper to taste.
1 shallot, chopped.
Chopped chives.

Method:

Rinse the fish and pat dry with paper towelling.Lightly dust the fish with flour and place on a greased oven tray andbake in a moderate oven (180 c) until just cooked. In a small pan place 1 teaspoon of salted butter and melt.Lightly fry the garlic, (but don't let it brown as it will be bitter),add the wine / sherry to deglaze the pan.Add the cream, salt and pepper and shallots and let reduce until sauce begins to thicken.Then remove from the heat and add the chives.Place the cooked salmon on a plate and pour the sauce over the top.Garnish with parsley or fennel and serve with fresh stir fried vegetable combination.

SNAPPER AU GRATIN

Ingredients.

1 fillet of snapper, skinned.
1 cup of fresh bread crumbs.
1 clove of fresh garlic, crushed.
A small amount of grated ginger.
1 sprig of thyme.1 sprig of fresh sage.
1 tablespoon of salted butter.
Salt and pepper to taste.

Method:

Place the fish on a greased baking tray and pre heat oven to 180 c.In a small pan melt the butter and lightly fry the garlic, ginger and herbs, Being careful not to burn. Add the salt and pepper and breadcrumbs and combine until the breadcrumbs take up the butter.

Spoon the mixture over the fish and pat down to form a crust over the entire surface of the fillet.Put into the 180 c oven until fish is cooked and gratin is golden brown.If fish cooks before the gratin mix browns, just place it under a hot grill until golden.

Serve with fresh lemon, a tossed garden salad and a glass of chilled white wine.

BARRAMUNDI with LEMON LIME GLAZE

Ingredients.

1 fillet of barramundi skinned lemon juice.
Lime juice.
½ teaspoon of salted butter.
Salt and pepper to taste.
Fennel sprigs for garnish.

Method:

Lightly grease a baking tray.Flour the fish and give it a light brushing of olive oil. Place under a hot grill until cooked. In a small pan place the lemon and limejuice. Bring to the boil and reduce a little. And the butter just before serving and allow to combine (don't reboil)
Add the salt and pepper to suit your own taste.

Serve the fish and pour the sauce over the top.
Garnish with fresh fennel sprigs.

Serve with fresh steamed vegetables of your choice.

GRILLED TUNA WITH HERBS

Ingredients.

400 grams of sashimi quality tuna.
A few fresh basil leaves, finely shredded.
Some fresh oregano leaves.
Lemon juice.
Olive oil.
Freshly ground black pepper.
Chopped chives.

Method:

Slice the tuna very thinly and refrigerate for at least an hour.
Arrange the tuna on 4 plates.Lightly drizzle with the olive oil and lemon juice.
Sprinkle with the chopped herbs, and ground pepper.
Place under a hot grill for a few minutes each (do not over cook)

Serve with green salad in separate bowls.

GARLIC CREAM PRAWNS WITH RIGATONI.

Ingredients.

375g rigatoni pasta
1 onion, chopped
3 tsp minced garlic
1 large red capsicum, chopped
5 tbs light sour cream
¼ cup dry white wine
1 kg uncooked medium prawns, peeled and deveined
4 green shallots, chopped
2 tbs fresh parsley, chopped

Method:

Cook the rigatoni according to the manufacturers directions. Coat a pan with cooking spray, heat and add the onions, garlic and capsicum.

Cook for 2 minutes, lower heat.

Stir in the sour cream and wine. Add the prawns. Cook until prawns are pink.

Stir in the rigatoni, shallots and parsley.

CAJUN FISH.

Ingredients

500g baby potatoes, halved
½ cup no oil Italian dressing
2 tbs Cajun seasoning
¼ cup plain flour
1 tbs olive oil
800g firm white fish fillets
½ cos lettuce, washed and dried, torn into pieces
¼ cup no oil Italian dressing, extra
1 lemon, cut into wedges

Method:

Boil the potatoes until tender, drain and toss in the Italian dressing. Keep warm. Combine the Cajun seasoning and flour. Coat the fish fillets shaking off any excess.

Heat the oil in a medium pan and pan-fry the fish about 3 minutes each side until browned and cooked through. Toss the lettuce and dressing. Place on 4 serving plates. Place the fish on top of the lettuce and arrange the warm potatoes over. Serve with lemon wedges.

Sprinkle with extra Cajun seasoning when serving if desired.

CRISPCOATED FISH.

Ingredients

400g baby potatoes, peeled and halved
1 tbs Cajun seasoning
2 tbs plain flour
4 x 200g white fish fillets
1 tbs olive oil
salt and black pepper to taste
lemon wedges

Method:

Place the potatoes in a pan of boiling water. Cook until potatoes are tender about 12-15 minutes.Combine the seasoning and flour.

Coat the fish fillets in the flour and shake of excess. In a large pan heat the oil and add the fish. Cook both sides until browned and tender. Season with the salt and pepper.

Serve with the lemon wedges and potatoes.

TASTY TUNA FINGERS.

Ingredients

180g can tuna in springwater, drained
2 medium potatoes, boiled and mashed
2 tbs fresh parsley, chopped
1 tbs soy sauce
1 tbs chutney
1 egg, lightly beaten
90g cornflake crumbs

Method:

Combine the tuna, potato, parsley, soy sauce and chutney in a medium bowl. Add just enough egg to make a moist but not sloppy mixture. Divide the tuna mixture into 8 portions and form into fingers.

Coat in the crumbs and refrigerate for 10 minutes. Preheat oven to 180 degrees Celsius.

Transfer the tuna fingers to a baking tray and bake for 10 minutes or until golden.