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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Barbecued Yelloweye Mullet on Kaffir Lime Leaves

Barbecuing

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Yelloweye mullet isn’t as strongly flavoured as some other mullets and removing the skin further reduces the oiliness and flavour. Kaffir lime leaves add a fresh flavour and aroma to the fish, as well as protecting it from direct heat, allowing it to cook more gradually.

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Serves 4 as an entrée

12 x 30g yelloweye mullet fillets, skin off, bones removed
2 tablespoons lime juice
2 tablespoons olive oil
2 teaspoons grated ginger
12 kaffir lime leaves (see notes)
Salt flakes, to taste

Mango Salsa
1 large mango, finely diced
2 green onions, finely sliced
1 cup watercress leaves 
1 tablespoon chopped coriander leaves
1 tablespoon lime juice
Salt flakes and freshly ground black pepper, to taste

Place fish in a shallow non-reactive dish, combine lime juice, oil and ginger, mix well with fish and leave to marinate for 15 minutes.

Meanwhile, make Mango Salsa: combine all ingredients and set aside.

Remove fish from the marinade and place each piece of fish on a kaffir lime leaf, sprinkle with salt.

Heat a barbecue or char-grill plate.

Cook fish, leaf side down, for 3 minutes. Carefully turn over and cook a further minute or 2, until flesh flakes easily when tested with a fork.

Place on plates, leaf side up, and serve with mango salsa and rice.

Notes:

Kaffir lime leaves are available from fruit and vegetable shops; they’re usually joined in pairs, 1 lime leaf equals 1 pair.

 
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