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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Steamed School Whiting with Asparagus & Sauce Gribiche

Steaming

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Sauce Gribiche is a variation on mayonnaise, using cooked egg yolks instead of raw. Any leftover sauce will keep covered in the fridge for a week and is delicious with hot or cold seafood, vegetables or chicken.

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Serves 4

12 x 50g school whiting fillets, skin on, bones removed
1 lemon, zest grated, juiced
Salt flakes and freshly ground black pepper, to taste
1 bunch green asparagus, thinly sliced diagonally (see notes)
Steamed kipfler potatoes, to serve (see notes)

Sauce Gribiche
3 hard boiled eggs, halved, yolks set aside, whites finely chopped
1 raw egg yolk
½ teaspoon Dijon mustard
2 tablespoons lemon juice
1 cup extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
1 tablespoon small salted capers, rinsed and dried
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped chervil
1 tablespoon finely chopped chives

Sprinkle the fish with lemon zest, salt and pepper, cover and chill until ready to cook.

Half fill a wok or large saucepan with water and bring to the boil.

Meanwhile make the Sauce Gribiche: blend the cooked and raw egg yolks, mustard, lemon juice, salt and pepper in a food processor. With the motor running, slowly drizzle in the olive oil to make a smooth, thick sauce. Place in a bowl, stir in capers, parsley, chervil, chives and egg white, and set aside.

Place a plate in 2 steamer baskets, or line with baking paper.

Arrange the asparagus in one steamer basket and the fish in the other one. Squeeze lemon juice over the fish. Stack the baskets on top of the wok, with the asparagus closest to the wok and the fish on top. Cover with the lid and steam for 3-5 minutes, depending on thickness of fillets, until the fish is opaque and flesh flakes easily when tested with a fork.

Stack fillets and asparagus on 4 plates with kipflers and some Sauce Gribiche on the side. Pass remaining sauce separately.

Notes:

If asparagus is thick and woody, discard the woody bottom section and peel the spears with a potato peeler. Kipflers are waxy potatoes that hold their shape well when cooked; other waxy potatoes include charlotte or pink fir apple.

 
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