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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Char-grilled Flounder in Banana Leaves with Asian Flavours

Barbecuing | Parcels

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The Asian flavours in this dish are fresh, with a touch of heat from the chilli. Of course you can leave them out if you aren’t a fan of spicy food, or leave the seeds in if you want to increase the heat.

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Serves 6

3 banana leaves
4cm piece ginger, cut into thin matchsticks
5 green onions, finely sliced on the diagonal
2 small red chillies, seeded and finely chopped
6 x 150g flounder fillets, skin off, bones removed
½ cup peanut oil
1½ tablespoons light soy sauce 
1 bunch coriander, picked
Steamed jasmine rice, for serving
Coriander leaves, for serving
Lime cheeks, for serving

Blanch banana leaves in boiling water for a few seconds, refresh under cold water, trim into squares large enough to wrap a fillet, pat dry and lay out on a work surface, shiny side down.

Heat a barbecue or char-grill plate.

Divide half the ginger, green onions and chillies between the banana leaf portions. Top with a fillet and sprinkle with remaining ginger, green onions and chilli. Drizzle a tablespoon of peanut oil and a teaspoon of soy sauce over each portion. Wrap banana leaves around fish and secure with toothpicks.

Place on barbecue for about 3 minutes, each side, until flesh flakes easily when tested with a fork.

Serve with rice, coriander and lime cheeks.

 
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