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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King Threadfin with Leek & Asparagus

Pan-Frying

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King threadfin is a tropical fish, often caught as bycatch of barramundi in the Northern Territory. Its moist, firm, flaky flesh sits well alongside the simple flavours of this dish.

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Serves 4

1 bunch green asparagus, trimmed (see notes)
2 x 360g king threadfin fillets, skin off, bones removed
1 tablespoon extra virgin olive oil
75g butter
Salt flakes and freshly ground black pepper, to taste
1 medium leek, washed well, white part only sliced into thin matchsticks
2 tablespoons dry sherry
Steamed baby potatoes, to serve

Cut asparagus into thin ribbons using a vegetable peeler.

Halve fillets. Heat the olive oil and a quarter of the butter in a frying pan. Sprinkle fish with salt and pepper and cook for 2-4 minutes each side, until flesh flakes easily when tested with a fork. Remove from pan and keep warm.

Wipe out frying pan, then melt remaining butter in the pan. Add leeks and cook over a medium heat until wilted, 3-4 minutes. Add asparagus and cook for a further minute, then add sherry, salt and pepper, stir to combine, increase heat and cook for a further 2 minutes.

Place fish on plates, top with leeks, asparagus and cooking juices and serve with steamed baby potatoes on the side.

Notes:

If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler.

 
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