Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Blue Grenadier Fillets with Potatoes, Coriander & Mint Sauce

Pan-Frying | Pastes - Marinades, Dressings & Sauces

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This Indian-inspired dish is quick and easy. Add a watercress salad and steamed basmati rice for a fast, delicious meal.

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Serves 4

750g blue grenadier fillets, skin off, bones removed
1½ teaspoons salt flakes
1½ teaspoons ground cumin
4 tablespoons vegetable oil
1 brown onion, finely sliced
6 fresh curry leaves (see notes)
1 teaspoon brown mustard seeds
1 teaspoon ground turmeric
2 teaspoons finely chopped ginger
1 small green chilli, seeded and chopped
350g desiree potatoes, steamed, peeled and diced (see notes)

Coriander & Mint Sauce
¼ cup coriander leaves
¼ cup mint leaves
1 clove garlic, chopped
1 teaspoon finely chopped ginger
1 small green chilli, seeded and chopped
2 teaspoons white sugar
½ teaspoon salt flakes
100ml thick natural yoghurt

Make the Coriander & Mint Sauce: puree coriander, mint, garlic, ginger, chilli, sugar and salt in a blender. Add a little of the yoghurt if necessary to make it into a smooth paste. Transfer to a small bowl, stir the remaining yoghurt through well, cover and refrigerate until ready to serve.

Cut the fillets into large bite-sized portions. Combine salt and cumin and sprinkle liberally over the fish.

Heat half the oil over a medium heat in a frying pan, add the onion, curry leaves, mustard seeds, turmeric and a good pinch of salt and cook until the onions are pale golden and soft. Add the ginger, chilli and potatoes and cook until the potatoes begin to colour. Remove from heat and keep warm until ready to serve.

Heat remaining oil in a frying pan, add the fish in a single layer and cook for 2 minutes, turn and cook the other side for another minute or so, until the flesh flakes easily when tested with a fork.

Divide the potato mixture between plates, top with the fish and spoon some of the sauce over the top. Pass the remaining sauce separately.

Notes:

Curry leaves are available from most fruit and vegetable shops, they have a spicy aroma similar to cumin and aniseed; they can be omitted if unavailable. Desiree are a good all-purpose potato; you could also use bintje, pontiac, spunta or pink-eye.

 
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