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5 August 2022

Best Ever Home Made Fish & Chips!

Best Ever Home Made Fish & Chips!

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Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

For the fish

  • 55 g plain flour divided
  • 55 g corn flour
  • 1 teaspoon baking powder
  • Sea salt to taste
  • 1 pinch freshly ground black pepper to taste
  • 1/3 cup dark beer cold - Tooheys Old or similar works well
  • 1/3 cup sparkling water cold
  • 4 flake portions

For the Chips:

  • 1 kg potatoes peeled
  • 1 litre vegetable oil for frying

Instructions
 

  • Set aside 2 tablespoons of flour. In a large, roomy bowl, mix the remaining flour with the corn flour and baking powder. Season lightly with a tiny pinch of salt and pepper.
  • Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes to 1 hour.
  • Meanwhile, cut the potatoes into 1cm-thick slices, then slice these into 1cm wide chips. Place the chips into a colander and rinse under cold running water.
  • Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes.
  • Drain carefully through a colander, then dry with paper towels. Keep in the fridge covered with paper towels until needed.
  • Meanwhile, lay the flake portions on a paper towel and pat dry. Season lightly with a little sea salt.
  • Heat the oil to 180 C in a deep fryer or large, deep saucepan. Cook the chips a few handfuls at a time in the oil for about 2 minutes. Do not brown them. Once the chips are slightly cooked, remove them from the oil and drain. Keep to one side.
  • Place the 2 tablespoons of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour and shake off any excess.
  • Dip into the batter, coating the entire fillet.
  • Check that the oil temperature is still 180 C. Carefully lower each fillet into the hot oil. Fry for approximately 8 minutes, or until the batter is crisp and golden, turning the flake from time to time with a large slotted spoon.
  • Once cooked, remove the flake from the hot oil and drain on paper towels. Sprinkle with salt. Cover with greaseproof paper and keep hot.
  • Heat the oil to 200 C, then cook the chips until golden and crisp, or about 5 minutes. Remove from the oil and drain. Season with salt.
  • Serve immediately with the flake and tartare sauce or by your favourite condiment.
Fish
1 July 2022

Blue Grenadier Fillet, Warm Salad & Salsa Verde

Blue Grenadier Fillet, Warm Salad & Salsa Verde

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Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • Large Bunch parsley
  • Large Bunch basil
  • Large bunch mint
  • 3 anchovies
  • 1 Tbsp Capers
  • 1 clove garlic
  • 200 ml extra-virgin olive oil
  • Squeeze of lemon juice.

SALAD AND FISH

  • 500 g Waxy new potatoes
  • 200 g cherry tomatoes
  • 200 g Asparagus spears or french beans
  • 4 Blue Grenadier fish fillets skin on

Instructions
 

  • Pick only parsley leaves, otherwise the sauce will be very bitter. Add all the other salsa verde ingredients in a food processor and blitz until smooth. Taste and season with salt and pepper and the lemon juice.
  • Cut all the tomatoes in half. Cook the potatoes until soft and half again.
  • Blanch the green beans/asparagus for 1 minute 30 seconds. As they are still hot, trim into 2inch pieces and add to the salsa. The same with the potatoes. This helps the salsa flavour the ingredients, rather than sit on the ingredients.
  • Heat a frying pan over a medium high heat. Add the fish skin side down. Season with salt and pepper. Leave in the pan until all the sides are white (cooked) and the skin is just turning brown at the edges. Flip, cook for 1 minute then turn the heat off. Leave the fish in the pan as you plate up.
  • Once you’ve plated up, then place a fish fillet directly on top.
Fish
7 June 2022

Thai Style Red Curry Salmon

Thai Style Red Curry Salmon

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Course Main Dish
Cuisine Asian, Thai
Servings 4

Ingredients
  

  • 1 tbsp coconut oil
  • 1 brown onion finely sliced
  • 2 tsp fresh ginger
  • 2 cloves garliccrushed
  • 1 tbsp red curry paste
  • 400 ml can coconut milk
  • 2 tsp fish sauce
  • 2 tsp sugar
  • 1 tsp lime juice
  • 4 salmon fillets
  • 1 bunch bok choy
  • 1 cup Thai basil normal Basil will also work

Instructions
 

  • Heat coconut oil in a deep saucepan over medium heat
  • Add onion, garlic and ginger and fry for 2-3 minutes until onion starts to soften
  • Add red curry paste and stir through (careful, curry paste may spit!)
  • Add the coconut milk, fish sauce, lime juice and sugar and bring to a gentle simmer
  • Add the salmon and bok choy and cover to simmer for 6-10 minutes or until it's cooked to your liking.
  • Stir through Thai basil
  • Serve curry over rice with extra basil and lime to garnish
Fish
4 December 2020

Festive One Pan Roast Salmon Fillets & Potatoes W. Avocado Salsa

Festive One Pan Roast Salmon Fillets & Potatoes W. Avocado Salsa

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Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

Salmon & Potatoes

  • 500 g baby potatoes halved
  • 5 tablespoons extra virgin olive oil
  • sea salt flakes and black pepper
  • 4 salmon fillets
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon smoked paprika
  • 1 tablespoon orange zest plus 6 orange slices
  • 1 tablespoon lemon zest
  • 1 pinch chilli flakes
  • 2 small french shallots thinly sliced
  • 40 g baby rocket
  • 1 tablespoon toasted sesame seeds

Avocado Salsa

  • 1 avocado diced
  • 8 g coriander chopped
  • 30 g fresh parsley chopped
  • 3 tablespoons extra virgin olive oil
  • juice of 1/2 an orange
  • juice of 1/2 a lemon
  • 1 pinch flaky sea salt

Instructions
 

  • Preheat oven to 220C. In a not stick baking pan, toss the potatoes with 2 tablespoons olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender.
  • Place the salmon on a plate and rub with the oregano, paprika, orange zest, lemon zest, crushed red pepper flakes, and a pinch each of salt and pepper. Drizzle with 2 tablespoons olive oil, rubbing the seasonings evenly into each filet.
  • Remove the potatoes from the oven and push them to one side of the pan. Put the salmon on the other side. Arrange the shallots and orange slices around the salmon. Drizzle over 1 tablespoon olive oil. Return the pan to oven and roast for 10 to 20 minutes more, until the salmon reaches desired doneness.
  • Meanwhile, make the salsa. Combine all ingredients in a bowl and toss to combine.
  • Toss the rocket with the remaining 1 tablespoon olive oil, the sesame seeds, and a pinch of salt.
  • To serve, divide the salmon and potatoes between plates. Spoon the salsa over the salmon. Add a handful of rocket to each plate and enjoy!
Festive, Fish
4 April 2020

Pan Seared Salmon and Avocado Salsa

Pan Seared Salmon and Avocado Salsa

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Course Main Dish
Cuisine Modern Australian
Servings 4

Ingredients
  

  • For the Pan Seared Salmon
  • 4 Salmon fillet‘s - skin on
  • 2 Tablespoons avocado oil Click here for my favorite brand
  • 1/2 teaspoon Garlic powder
  • Zest and juice of one small lime
  • Kosher salt to taste
  • Pepper to taste

For the Avocado Salsa

  • 150 g Diced avocado
  • Juice of one lime
  • clove Onegarlic minced
  • Salt and pepper to taste
  • 2 tablespoons Chopped corinader
  • 2 Roma tomatoes diced

Instructions
 

  • Heat the avocado oil in a large non stick fry pan or skillet over medium high heat.
  • Season both sides of the salmon fillet‘s with salt, pepper, and garlic powder.
  • Cook the salmon in the hot skillet for a skin side down until it it starting to crisp. Sprinkle the lime zest and pour the lime juice over the salmon before turning. Flip the salmon and cook through to your liking.
  • Remove from heat and set aside
  • In a medium bowl, combine all of the ingredients for the avocado salsa and season with salt and pepper to taste.
  • Serve salmon fillet’s topped with avocado salsa
Fish, Seafood
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