Around the World at Sydney Fish Market: Volume II

Mon 10 May

It’s time to travel Around The World at Sydney Fish Market – again!

Here is part two of our series sharing the different ways seafood is enjoyed around the world, so you can travel the world without leaving your home city!

Whether you purchase the ingredients to make a culturally-inspired dish at home, or enjoy something similar prepared at Sydney Fish Market by one of our wonderful retailers, our seafood can take you around the world and back.

 

Thailand

  • Fish cakes

Fish cakes are popular all over the world, but they are especially ubiquitous in Thailand; their deliciously simple combo of firm white fish, kaffir sauce, flour, onion, bread crumb and potatoes make them the perfect starter.

  • Tom Yum soup

Often dubbed Thailand’s national dish, Tom Yum soup is a hot, zesty and sour dish packed with flavour and nutrition. Whether you’re using it as a hangover cure, a cold remedy, or just reinventing your favourite takeaway at home, fresh prawns are a must for this recipe. It is widely believed that this soup was invented in Central Thailand, taking advantage of the abundance of fresh shrimp from the Chao Phraya River. The best Aussie alternative from Sydney Fish Market is Green King, Ocean Tiger, or Black Tiger prawns, which usually go for around $25-35 per kilo.


India

  • Kerala fish curry

Also known as Malabar matthi curry, this traditional Indian fish curry is made using sardines, a fish often underutilised in Australian cooking. With a strong flavour, medium oiliness, and a soft reddish-brown flesh, these small fish hold their own beautifully in a curry, and are great value to boot!



US

  • Chowder

The simple dish of chowder, which (like many of the dishes on this list) was historically considered to be food for the lower classes, exists in some form in most sea-bordering countries. While ubiquitous around the globe, chowder gained significant popularity with American Catholics as a dish to be consumed on Friday, when meat was traditionally abstained from. The three most prevalent types are the New England or “white” clam chowder, Rhode Island or “clear” clam chowder, and Manhattan or “red” clam chowder.

Extremely easy to cook at home, this soup doesn’t require slow simmering for hours on end, or endless amounts of prep work. If you want to make an American “clam” chowder, pretty much any bivalve will work, except for mussels (so ask your fishmonger for vongole or pipis!).

  • Lobster roll

Many Australians found themselves trying lobster for the very first time at the end of 2020, due to trade tensions with China increasing local supply. Lobster is widely known as an American classic (with lobster rolls originating in New England), and while what we consider ‘lobster’ in Australia is a different species of crustacean all together, we can certainly still enjoy this decadent seafood in the traditionally American way! Lobster rolls are characteristically served as cold lobster meat on a hotdog bun, with mayonnaise and a side of pickles.


Malaysia

  • Prawn laksa

Born of a fusion of many Southeast Asian cultures, laksa is a delicious noodle soup-meets-curry that most Australians have tried at least once. A super easy way to get a bit more adventurous in your Asian cooking, Malaysian laksa often includes prawns and/or fish balls, and can be made to be as mild or spicy as your heart desires.


China

  • Prawn and chive dumplings

Chinese dumplings (jiaozi) are commonly eaten at Chinese New Year, but are also enjoyed year-round in many provinces of China.

The very best way to enjoy Chinese seafood cooking in Sydney, in our opinion, is at Sydney Fish Market’s resident Yum Cha institution, Fisherman’s Wharf Seafood Restaurant. Make an outing of this eating experience with the whole family, and you can even choose your seafood from their live tanks for the absolute freshest lunch!


Sweden

  • Gravlax

Gravlax, a type of cured salmon, has origins traced back all the way to 14th-century Sweden. While it might sound intimidating, it’s super easy to cure your own side of salmon this way (using a mixture of salt, pepper, honey and dill), and once it’s done you’ll have days-worth of tasty nibbling options at your fingertips.

The traditional accompaniment for gravlax is a green salad, some rye bread, and a mustard sauce, but you can also use it on top of blinis with some crème fraiche, as a side on your cheese board, or even sprinkled with cinnamon and sugar for dessert!


Philippines

  • Ukoy

The Filipino version of prawn fritters, Ukoy, can be served as an appetizer, a main, or a mid-afternoon snack. Small prawns such as school prawns (which are abundant in NSW, and therefore at Sydney Fish Market) are perfect if you’re making these at home. The goal is a super crispy and flavourful morsel, which can be dipped in spicy vinegar for the full Filipino street-food experience.


Peru/Ecuador

  • Ceviche

Considered one of the national dishes of Peru, ceviche is made by macerating raw fish in citrus and spices. Make it at home by buying any fresh, firm, sashimi-grade fish from Sydney Fish Market (like Yellowtail Kingfish, Tuna or Trevally), dicing it into small cubes, marinating it in lime juice for five minutes, and serving in a ‘salad’ of cherry tomatoes, cucumber, red onion, avocado, chillies, garlic, and coriander!


Vietnam

  • Prawn rice paper rolls

Rice paper rolls are a favourite healthy lunch option for many, and the chilled, fresh vegetables and herbs inside them lend perfectly to combination with cold prawns. These are super fun to make with the whole family – after a bit of trial and error with the sometimes-tricky rice paper. Dipping sauces vary region to region, so our tip is to make two or three to discover your favourite!