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Swai sweet potato and green bean curry
Pangasius is a white fish that has a flavor very similar to cod, but a slightly firmer texture, which makes it ideal for recipes like this one that need a little more time on the stove. This delicious fragrant curry is super easy to make and very healthy – ticking off 3 of your […]
King prawn skewers with grilled lettuce
Soak 8 wooden skewers in cold water for at least 30 minutes, or set some metal ones to one side. Heat a griddle pan until hot or heat a BBQ until the charcoal has turned grey. Tip the peppers and spring onions into a bowl, add a little of the olive oil, salt and black […]
Crispy Asian rice noodle salad with fried tilapia
Recipe courtesy of Martin Schreiner For the marinade, peel the ginger with a spoon and chop with a knife. Mix with all the other ingredients of the marinade in a mixing cup with a blender. Cook the rice noodles in hot water according to package directions and then rinse with cold water. Cut the ends […]
Salmon Wellington
Recipe by Guy Turland, Bondi Harvest | @chefguyturland Mix all herbs together on a chopping board, then roll your salmon fillet in the herbs mixture covering all sides, place to the side on a plate. Heat butter and oil in a frypan over medium heat. Add garlic, eschalot and cook for 2 minutes, add the […]
Thai green mussels
Wash the mussels in a colander to remove any dirt or grit and pull out and discard any of the beards. Throw away any mussels that have cracked shells, or are not firmly closed, and don’t shut when tapped firmly. Heat a large saucepan until hot. Add the vegetable oil and spring onions and stir […]
Mediterranean swai fillets en papillote
Preheat the oven to 400°F, fan 350°F, gas mark 6, or heat a BBQ until hot – if using charcoal, wait until it has turned light grey. Lay a 12in x 14in sheet of foil onto the work surface, then lay a piece of parchment paper the same size, over the top. Repeat with a […]
Salmon tikka skewers with raita
Heat a griddle pan until hot or heat a BBQ until hot – if using charcoal, wait until it has turned light grey. Soak 8 wooden skewers in cold water for at least 30 minutes, or set some metal ones to one side. Tip the salmon chunks into a bowl, add the tikka paste and […]
BBQ sea bream with spiced quinoa salad
Heat a griddle pan until hot or heat a BBQ until hot – if using charcoal, wait until it has turned light grey. Using a sharp knife, make 2 slashes on either side of the bream and drizzle with a little of the oil. Season with salt and black pepper. Either lay onto the griddle […]
Paella with Madagascan shrimp
Heat a BBQ until hot – if using charcoal, wait until it has turned light grey. Heat a large paella pan until hot. Add the olive oil and chorizo and cook for 2-3 minutes until the chorizo starts to release its oils. Add the onion and pepper and cook for a couple of minutes until […]
Citrus aioli for shrimp burger
Created by Chef Andrew Gruel of Calico Fish House Combine egg yolk, Dijon mustard and lemon and mix. Drizzle the avocado oil in slowly, whisking until it forms an emulsion. Fold in the garlic and herbs. Finish with salt and pepper to taste. Top your fresh-off-the-grill Del Pacifico burgers with a large spoonful of citrus […]