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.


Barbecued Yelloweye Mullet on Kaffir Lime Leaves



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.


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.


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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