Yellowtail Kingfish
Michael's Fish Carpaccio
About 600 grams yellowtail kingfish fillets (also good with striped trumpeter and morwong), 1/4 cup sea salt, juice and zest of 3 oranges, one teaspoon of fennel seeds, 1 star anise, a handful fresh herbs like thyme, fennel.
Clean any bones and blood line out. Place fish skin down in a suitable dish like a baking tray.
Sprinkle about half the salt over the fish. Pound the fennel seeds and star anise together in a pestle and mortar and spread over the fish. Juice and grate the oranges, spread the juice and zest mixture over the fish including around the sides. Sprinkle over the remainder of the salt
Place fresh herbs on top. Cover with cling wrap over the tray, not touching the fish. Place in fridge for 24 hours. Remove from fridge, scrape off the curing mixture, pat dry, slice very thin, and serve with a few drops of olive oil and some lemon juice. Keeps for several days in the fridge.
Leatherjacket
Characteristics: Low oil content. Delicate, sweet flavour. Fine, moist flesh. Fillets, whole.
Cooking Method: Skin before cooking. Bake, barbecue, grill, poach, shallow fry.
Baked Leatherjacket
2 leatherjacket trunks, 50g Butter, 1 1/2 tablespoons finely chopped herbs (such as parsley, thyme, rosemary), salt flakes and freshly groubnd black pepper to taste, 1 lemon
Remove fish from the fridge about 30 minutes before cooking.Pat skin dry with paper towel then cut 2 deep slashes in each side of each fish, angled towards the head end.
Place in the baking dish and set aside to come to room temperature. Meanwhile, preheat oven to 200°C.
Place butter, herbs, salt and pepper in a mixing bowl and finely grate in the lemon zest, reserving the lemon. Mix well.Pack most of the butter mixture into the slashes of the fish and smear the remainder over both sides.
Slice the lemon. Place a piece in the cavity of each fish and spread the rest around the baking tray, using a couple of pieces to hold the flattened tails and fins in place so they present better when cooked.
Bake for about 15 minutes, basting occasionally, until just cooked through; test with a fork in the slash near the head end. Remove from the oven and set aside in a warm place to rest for about 5 minutes.
Serve herb & lemon leatherjacket with the cooking juices on the side.
Mackerel
Characteristics: High oil content. Medium flavour. Dark flesh which becomes lighter when cooked. Firm texture. Fillets, smoked, whole.
Cooking Method: Barbecue, casserole, foil bake, grill, marinate, smoke, souse.
Mackerel with Korean sauce
Choice of cooking oil for frying. 4 Blue Mackerel (can substitute Jack Mackerel). Thinly sliced garlic
Sauce
2 tbs gochujang (Korean chilli paste - spicy, adjust to taste). Find it in your local grocery store's international food aisle. 2 tbs diagonally sliced green onions. 1 tbs soy sauce
1 tbs rice vinegar. 2 cloves garlic, minced. 2 tsp toasted sesame seeds. 2 tsp brown sugar. 2 tsp grated ginger
1 tsp sesame oil
This sauce is quick to mix up and can be prepped in advance and stored in the fridge overnight.
Mix all the sauce ingredients together. Done!
Fillet your mackerel (no scaling needed), being careful to remove bones, and dry off the skin with paper towel.
Get your frying pan or BBQ plate ripping hot with cooking oil and fry off garlic until golden and slightly crispy (approx. 30 secs). Place mackerel fillets skin side down on frying pan or BBQ for 2-4 minutes or until the flesh has turned opaque. Then flip over and cook for one minute. Drizzle with your pre-prepared sauce, and enjoy!
Paprika Mackerel
4 mackerel; 2 tbsp tomato paste; salt and pepper; 2 tsp paprika; 1/3 cup spring onions, chopped; juice of ½ lemon; 1 cup sour cream, parsley.
Spread each fish with tomato paste. Place into a greased ovenproof dish. Sprinkle with salt, pepper and half the paprika. Mix spring onions and lemon juice into the sour cream. Spoon over the fish, cover and bake in a moderate 180°C oven for 25 minutes or until fish is cooked. Sprinkle with remainder of paprika and garnish with parsley.
Mullet
Characteristics: High oil content. Distinctive flavour. Fairly oily but excellent firm-textured flesh. Whole.
Cooking Method: Bake, barbecue, casserole, grill.
Harissa-Glazed Sea Mullet Recipe
4 sea mullet fillets, 2 tbsp harissa paste, 1 tbsp honey, 2 tbsp olive oil
1 tbsp lemon juice, Salt and pepper, to taste, Fresh coriander, for garnish
Lemon wedges, for serving
Preheat your oven to 200°C (400°F). In a small bowl, mix together the harissa paste, honey, olive oil, and lemon juice. Season with salt and pepper to taste.
Place the sea mullet fillets on a baking tray lined with parchment paper. Brush the fillets generously with the harissa glaze. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the fish from the oven and let it rest for a few minutes. Serve the harissa-glazed sea mullet with a garnish of fresh coriander and a squeeze of lemon juice. Accompany with your choice of side dishes.
Atlantic Salmon
Characteristics: High oil content. Rich delicate flavour. The deep pink flesh lightens during cooking and flakes easily. Should never be overcooked. Fillets, smoked, steaks, whole.
Cooking Method: Bake, grill, shallow fry, poach, smoke, steam.
Crispy-skinned Atlantic Salmon
4 x 200g Atlantic salmon fillets; 2 tbsp extra virgin olive oil; salt flakes and freshly ground black pepper; lemon wedges and aioli.
Scrape the salmon skin with a sharp knife to remove excess moisture, and then score some fine parallel lines into it. This allows the heat to get in and the fish to cook more evenly. Rub with half the olive oil and season with salt and pepper. Place the fish skin side down on a moderate hot plate and cook for 6 minutes, until the fish skin is crispy. Don't move the fish when it's cooking skin side down, as keeping contact with the heat is the key gives the crispiest skin. Turn over, and cook for 1 minute more. Serve with lemon wedges and aioli.
Australian Salmon
Rod’s Fish Patties
Australian salmon gutted and headed or fillets; 2 potatoes, peeled and cubed; 1 onion, diced, ½ tbsp vegetable or chicken stock powder (optional); 3 cups of vegetable or chicken stock (if boiling fish), ½ cup of peas or beans; 1 carrot, finely diced; 1-2 cloves of garlic, crushed; 1 egg; 1 tbsp parsley; I tbsp chives, pepper and salt to taste; 1 cup plain flour; cooking oil. For a more Asian style replace the stock powder with 1 tbsp ginger grated; 1 tbsp fresh coriander; 1 tbsp soy or fish sauce.
Boil potatoes until just cooked but still firm. Mash the potatoes and keep dry (do not use milk or butter). Pan fry the onion, chives, carrots, peas or beans, garlic. Cook the fish by boiling in stock, baking, microwaving, grilling or pan frying (fillets) so the flesh is just flaky. Peel and flake the fish flesh from the bones.
Combine the mashed potato with the fish and other remaining cooked ingredients. Add the egg ensuring the fish breaks apart while mixing. If time permits refrigerate for a few hours to firm up mixture. Spoon out mixture and roll in your hand to form patties about 2 cm thick. Roll each pattie in the flour, freeze or refrigerate for later use or shallow fry straight away at medium heat or BBQ. Serve with sweet chilli, tartare sauce, lime or lemon wedges.
Shark
Characteristics: Low oil content. Delicate flavour. Medium textured firm flesh. Fillets.
Cooking Method: Bake, casserole, deep fry, foil bake, marinate, poach, shallow fry, soup, steam, steep.
Sesame Baked Flake (Gummy Shark)
1 kg flake fillets; salt and pepper; ½ cup melted butter; 2 cups soft breadcrumbs; ¼ cup toasted sesame seeds.
Place fish in shallow greased baking dish. Sprinkle with salt. Combine breadcrumbs, sesame seeds, butter and season to taste. Spoon over fish. Bake in moderate oven at 180°C for about 20 minutes.
Blue-eye Trevalla
Crusted Baked Blue-eye Trevalla
1 blue-eye trevalla fillet; ½ cup of fresh breadcrumbs; parsley, chopped; lemon rind, finely chopped; olive oil; sea salt and black pepper.
Mix the breadcrumbs, lemon rind, and salt and pepper together. Add a splash of olive oil and mix into the other ingredients with your fingers. Put the trevalla in an ovenproof dish and press the breadcrumb mixture over the top of it. Cook for about 20 minutes in an oven preheated to 200°C.
Trout
Characteristics
Medium oil content. Delicate flavour. Fine textured flesh. Do not overcook. Fillets, smoked, whole plate size.
Cooking Method
Bake, barbecue, grill, poach, smoke, shallow fry, steam.
Baked Stuffed Trout
4 trout, cleaned, with heads on; 60g mushrooms, sliced; 1 small onion, chopped; 2 tbsp parsley, chopped; 2 tbsp butter; salt and pepper to taste; ½ cup soft white breadcrumbs.
Melt 1 tablespoon of the butter in a pan and saute mushrooms, onion and parsley until golden brown. Add to the breadcrumbs and season to taste with salt and pepper. Fill the cavity of the trout, secure with a toothpick and place into a greased baking dish. Brush with remainder of butter and place in a moderate oven 200°C for 20-25 minutes. Serve immediately with garnish of parsley and lemon wedges. Also excellent wrapped in foil and cooked on the barbeque.
Bastard Trumpeter
Japanese Barbecued Trumpeter with Ginger
2 small trumpeter, whole with head on; salt; lemon juice or soy sauce; grated fresh ginger.
Rub fish inside and out with salt and allow to stand for 30 minutes. Thread barbecue skewers through each fish from mouth to tail, baste with lemon juice or soy sauce and barbecue or grill for about 7 minutes on each side until cooked. Serve with lemon juice or soy sauce and grated ginger.
Striped Trumpeter
Characteristics: High oil content. Excellent flavour. Fine textured, moist flesh. The dark flesh becomes lighter when cooked. Does not keep well. Fillets, whole.
Cooking Method: Bake, barbecue, casseroles, grill, foil bake, smoke, shallow fry.
Pan Seared Striped Trumpeter
4x 200g pieces of striped trumpeter.
Pre-heat oven to 200. Season trumpeter with sea salt & cracked pepper. Heat pan, drizzled with virgin olive oil. When hot, seal fish on all sides, place on oven tray ready to bake. Bake for around 10-12 minutes until fish is firm.
Tuna
Characteristics
High oil content. Distinctive flavour. Firm, dark flesh which lightens when cooked. Fillets, steaks.
Cooking Method
Bake, barbecue, casserole, foil bake, marinate, sashimi.
Pan Seared or Barbeque Albacore Steaks
Dry each steak on paper towel. Coat both sides of the steaks with salt, lemon pepper or other seasoning.
Pan Sear: Lightly oil a heavy pan and preheat the pan to hot. Place the steaks in the pan and sear for about 30 seconds on each side. Then, reduce the heat to medium. Cook for a few minutes on each side. The middle of the albacore should still be pink when it is done.
Barbecue: Heat the barbecue until very hot. Place steaks on the oiled grill and brown each side. Reduce the heat or move the steaks to the coolest area of the barbecue and cook for a few minutes on both sides until the fish is just pink inside.
Tuna and Pea Pasta Bake
450g tuna, cooked and flaked; 400g pasta; 40 g butter; 2 tbsp flour; 2 cups milk; 1 ½ cups frozen peas; 1 ¼ cups grated cheddar cheese; ½ cup grated parmesan.
Cook the pasta in salted water, drain and set aside. Melt the butter in a saucepan over low heat, add flour and stir until mixture thickens. Gradually stir in milk until sauce becomes thick, and then add cheese and peas. Combine sauce with cooked pasta and tuna and put into a shallow ovenproof dish. Sprinkle with extra cheese. Bake at 180˚C oven for about 20-30 minutes or until brown on top.
Foil Baked Tuna
4 tuna steaks approx 2 cm thick; 1 tbsp butter; 1 small red capsicum, chopped; 3 spring onions, finely chopped; 1 cup wholemeal breadcrumbs; 1 tbsp capers, chopped; 1 cup sour cream; 1 tbsp lemon juice; lemon pepper; salt.
Place each tuna steak on a piece of foil. Melt butter then saute capsicum and spring onions until soft. Add breadcrumbs, capers, cream and juice. Season to taste. Cover each tuna steak with equal amounts of vegetable mixture. Seal foil and place all parcels on a tray. Bake at 200°C for 15 mins.
Fish illustrations by Peter Gouldthorpe