Fish Recipes

Red Mullet With Fennel And Blood Orange Butter Recipe

If you’re a fan of fish you’re going to love the versatility of this red mullet recipe. Provided by chef Troy Rhoades-Brown from Muse Restaurant, Cafe and Kitchen, alternatives such as ocean trout, Spanish mackerel, John Dory or whiting work a treat if you don’t like mullet, while navel oranges can also be used in place of blood oranges. Rhoades also recommends sneaking a little bit of chopped anchovy into the butter for that extra kick!

RELATED: Poached Salmon With Dill And Creme Fraiche Recipe

Ingredients

1kg red mullet fillets (ask your fish monger to scale and fillet for you)

4 bulbs of baby fennel

4 blood orange

1 bunch curly parsley

5g sea salt flakes

25g baby capers

6 turns of the pepper mill

1 bunch watercress

50g toasted almond

80g salted butter

Method

  1. Lightly score the skin of the red mullet with a sharp knife taking care not to cut through the flesh, set aside at room temperature.
  2. Place the fennel bulbs upright on your chopping board and slice fine leaving the core intact when possible. Chop the parsley fine then add the zest of two blood oranges.
  3. Remove the skin from all the blood oranges and roughly slice into pieces.
  4. Take a large non-stick fry pan and place on a medium-high heat.
  5. Salt and pepper the skin of the red mullet.
  6. Add a small amount of vegetable oil to the pan and place the red mullet skin side down for approximately 4 minutes. Once you have achieved a lovely crispy skin, flip the fish and cook for a further 1 minute. Remove the fish from the pan and rest on some paper towel.
  7. Add your sliced fennel to the same hot pan and cook for 1 minute. Remove the pan from the heat and add your butter, capers, parsley, zest and blood orange.
  8. Place the fish on the plate, spoon over your blood orange and fennel butter. Garnish with toasted almonds and watercress.

Recipe courtesy of Hunter Culinary Association 

May 12, 2015

Thai Fish Cakes And Stir-Fry Vegetables Recipe

Autumn doesn’t get much better than this! To help you transition into the cooler months, Celebrity chef and nutritionist Zoey Bingley-Pullin has provided us with this hearty and healthy Thai fish cakes recipe, which is nutritionally balanced and sure to please even the fussiest of eaters.

RELATED: Big Aussie Burger Recipe

Ingredients

Rice

1 packet basmati rice

1 cups water C

Pinch of salt C

Fish Cakes

600g blue eye trevalla, roughly chopped

1 clove garlic, minced

1 tbsp grated ginger

Chilli, finely chopped (optional)

1 carrot, grated

1 cup grated sweet potato

1/2 cup roughly chopped coriander leaves and stalks

3 tbsp soy sauce

1/4 cup plain flour

Asian Vegetables

1 tsp oil (e.g. peanut, canola, sunflower)

1 clove garlic, minced

1 packet baby corn, halved

1 bunch bok choy, end removed, halved lengthways

200g button mushrooms, finely sliced

2 tbsp kecap manis

Dipping Sauce

3-4 tbsp kecap manis

2 tbsp finely chopped coriander

1/2 chilli, finely chopped (optional)

Method

  1. Combine all rice ingredients in a medium pot and bring to the boil.
  2. As soon as it boils, cover with a tight-fitting lid and reduce to the lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Do not lift the lid while cooking.
  3. While the rice cooks, prepare the fishcakes. Place the fish in a food processor or blender and process until finely chopped. Add the garlic, ginger, chilli, carrot, sweet potato, coriander and soy sauce and process until well combined.
  4. Divide the fish mixture into 8-10 equal portions, roll into patties and flatten slightly. Coat in flour (shaking off excess). Heat a drizzle of oil in a large fry-pan (preferably non-stick) on medium heat. Cook fish cakes in batches, for 2-3 minutes each side, until golden brown. Transfer to a plate and cover with tinfoil to keep warm.
  5. While the fish cakes are cooking, heat oil in a large fry-pan or wok on high heat. Add garlic, baby corn, bok choy and mushrooms and stir-fry for 3-4 minutes, until tender. Stir through kecap manis.
  6. Combine dipping sauce ingredients in a small bowl.
  7. Divide rice, fish cakes and Asian vegetables between plates and serve with dipping sauce on the side.

Recipe courtesy of My Food Bag

April 13, 2015

Ditch The Takeaway For These Homemade Fish Burgers

Are you sick of the same old beat-up hamburgers from the fast-food restaurants that are barely warm and are filling your body with goodness knows how many calories?

Me too!  So for a healthier alternative to takeaways try these homemade fish burgers that are delicious, simple and take less than half an hour to make.  Serve them with some homemade baked chips for a complete meal.

Ingredients

½ cup whole egg mayonnaise

½ tsp chilli powder

½ lime, juiced

4 150g white fish fillets

2 zucchini, sliced thinly lengthways

Olive oil for cooking

4 torpedo bread rolls, halved

1 tbsp baby capers

50g baby rocket

Method

  1. Combine mayonnaise, chilli powder and one tablespoon of lime juice in a bowl then refrigerate.
  2. Preheat BBQ plate on medium high.
  3. Spray both sides of fish and zucchini with oil, season with salt and pepper then barbecue for a couple of minutes each side until cooked.
  4. Spray cut side of rolls with oil then grill until toasted.
  5. Place zucchini on roll bases then top with fish, mayonnaise, capers and rocket before adding the tops of the rolls.

Tips:

  • For a healthier alternative to the whole egg mayonnaise, try low fat or fat free mayonnaise instead.
  • If you prefer, substitute the mayonnaise for tartare sauce.
  • Types of fish most commonly used for this burger is snapper or barramundi.

Image via taste.com.au

September 2, 2014

DIY Fish Sticks Recipe

Fish fingers are incredible popular with children and an easy win at the dinner table. The problem with store-bought fish fingers is they are often high in sodium and can contain up to 25 ingredients. In this homemade recipe there are just six.

Serves 4

Ingredients

400g fish, cut into 2cm chunks or strips

1/2 cup plain flour

1/4 cup milk

1 egg

2 cups breadcrumbs

Olive oil spray

Method

  1. Roll fish strips in flour.
  2. Mix egg and milk together and dip fish in it. Then roll fish in breadcrumbs.
  3. Preheat oven to 200 degrees Celsius.
  4. lay fish in lined baking tray and spray with oil.
  5. Cook for 15 minutes.

Recipe via The Healthy Mummy

August 24, 2014

Easy Fish Recipes: Barramundi Fillets with Soy and Ginger

We know we should all eat more fish, but finding easy fish recipes isn’t always easy. This Asian fish stir-fry with green Chinese vegetables is really healthy and quick to make and packed with the aromatic flavours of soy sauce, ginger and garlic. Serve with fluffy steamed white rice.

Serves 4

Ingredients 

1 tbsp fish sauce

1 tbsp soy sauce

2 tsp sugar

2 tsp Gourmet Garden Chilli

2 tsp Gourmet Garden Garlic

2 tsp Gourmet Garden Ginger

OR 2 tbsp Gourmet Garden Wok Seasoning

Juice of 1 lime

4 barramundi fillets in pan

Asian greens of your choice (we like bok choy and Chinese broccoli)

Method

1. Make the sauce: combine fish sauce, soy sauce, sugar, Gourmet Garden Chilli, Garlic, Ginger OR Gourmet Garden Wok Seasoning and lime juice. Stir together and set aside.

2. Place barramundi fillets in pan (with small amount of oil) and cook for 2-3 mins per side until cooked.

3. Stir-fry Asian greens in separate pan.

4. Serve Barramundi fillets on bed of Asian greens. Pour sauce over fish and greens.

What’s your favourite easy fish dish?

September 2, 2013

Easy Teriyaki Salmon

This easy teriyaki salmon recipe is a delicious way to get more fish in your diet. The method guarantees perfectly-cooked, juicy salmon – simply serve with a salad or steamed rice.

Serves 2

Ingredients
2 Tablespoons soy sauce
2 tablespoons sugar
1/4 cup mirin (rice wine)
1 knob ginger, grated
1 teaspoon lime juice
1/2 teaspoon wasabi powder or chili garlic sauce (optional)
2 x 200g salmon fillets

Method
1. Heat the grill. Combine all the ingredients (except for the salmon) in a bowl.

2. Arrange the salmon skin-side down in a well-oiled grill pan and brush with the sauce. Cook 2 minutes and brush again.

3. Repeat until the salmon is just flaky, about 8 minutes total. You can flip the salmon so it’s skin-side up for the last 2 minutes to get a crispy skin (be careful it doesn’t burn under the grill).

4. Serve with salad or steamed rice.

What’s your favourite salmon recipe?

June 22, 2013

Easy Thai Fish Curry

Created by Women for Women International SHARE is a cookbook that celebrates our common humanity. With recipes from renowned chefs, humanitarians, philanthropists and women living in war-torn countries across the globe, SHARE is a stunningly beautiful collection of international flavours and a glorious celebration of our shared humanity.

Contributors include Paul McCartney, Aung San Suu Kyi, Maggie Beer, Nelson Mandela, Annie Lennox, Dame Judi Dench, Stephanie Alexander, and many more, with a foreword by Meryl Streep.

Buy SHARE online with free delivery – makes the perfect Mother’s Day gift!

Serves 4

Ingredients

5–6 garlic cloves

2–3cm piece fresh ginger, peeled

25g fresh coriander

1 fresh or dried red chilli

1 tablespoon sesame oil

400g fresh or canned chopped tomatoes

400ml can coconut milk

500ml chicken stock

1 teaspoon Chinese five-spice powder

1 tablespoon nam pla (fish sauce)

500g firm white fish, salmon or shellfish, cut into 2cm cubes

100g beansprouts

100g water chestnuts

100g bamboo shoots

1 lime, cut into wedges

Salt
Method

1. Add the garlic, ginger, coriander, chilli, sesame oil, tomatoes and a little salt to a food processor or blender and blitz until smooth.

2. Pour the blended mixture into a large heavy-based pan over a medium heat. Cook for 5 minutes or until the garlic and ginger are softened, stirring frequently. Pour in the coconut milk and chicken stock. Stir in the five-spice powder and the nam pla and bring to the boil.

3. Add the fish or shellfish and cook for 3–5 minutes, or until cooked through. Stir in the beansprouts, water chestnuts and bamboo shoots and cook for a further 1–2 minutes or until softened. Serve with lime wedges and rice or thin rice noodles.

What’s your favourite curry?

May 8, 2013

30-Minute Meals: Smoked Trout Patties With Soft Boiled Egg

You want to eat more fish but are stuck for ideas – try these tasty smoked trout patties served with a soft boiled egg and cucumber, dill and caper salad – on the table in 30 minutes!

Ingredients

Patties:

8 eggs (2 egg yolks for mix, 6 eggs for boiling)

500g potatoes

400g boneless hot smoked trout fillets

¼ bunch chives, chopped

Salt and pepper to taste

1 cup flour

1 cup breadcrumbs or panko crumb

Oil for frying

Salad:

2 Lebanese cucumbers, peeled and thinly sliced

¼ red onion, finely diced

¼ bunch dill, chopped

1 tsp small capers

1 tsp white balsamic or white wine vinegar

1 tbsp extra virgin olive oil

Pinch of sugar

Salt and pepper to taste

Method

1. Peal and boil potatoes until cooked. Drain well and mash.

2. Flake the smoked trout into the mash and season. Separate two eggs, adding the egg yolks and chives to the mash mix. Keep the egg whites for crumbing.

3. Mix well and form into eight patties. Roll patties in flour, lightly whisked egg whites and bread crumbs then set aside.

4. Combine all salad ingredients, checking seasoning and adjusting if necessary.
Soft boil the eggs, refresh under running water and peel. Cut eggs in half and set aside.

5. Add oil to frying pan and heat. Gently fry patties on both sides.

Place patties onto a plate, serving with boiled egg and garnish with cucumber salad.

What’s your favourite 30-minute meal?

March 20, 2013

Easy Fish Tacos

Fish tacos make a fantastic midweek dinner, plus it’s a healthy meal that’s fun for the whole family to put together at the table!

Ingredients

500g white flaky fish fillets, skin removed

1/4 cup canola oil

1 lime, juiced

1 tablespoon chili powder

1 large green or red chili, coarsely chopped

1/4 cup chopped coriander leaves

8 flour tortillas

Garnish

1/4 white cabbage, shredded

Tabasco or your favourite hot sauce

Sour cream

Thinly sliced red onion

Extra coriander leaves

Tomato salsa

Method

1. Preheat grill to medium-high. Place fish in a medium-size dish. Whisk together the oil, lime juice, chili powder, green or red chili, and coriander and pour over the fish. Let marinate for 15 to 20 minutes.

2. Remove fish from the marinade and place onto a hot grill. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

3. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with the garnishes.

What are you cooking tonight?

June 21, 2012