I spent most of my career working with seafood while running Australia’s largest recreational cooking school, Sydney Seafood School at Sydney Fish Market. I love the quality and diversity of Australian seafood and I’ve learnt a bit about preparing it from my chef friends over the years, we even wrote a book on it! Here are some of my favourite seafood recipes.
How To Slice Fish For Sushi & Sashimi Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Sushi and sashimi are two of Japan’s most popular seafood dishes. But what’s the difference between sushi and sashimi? Sashimi is raw fish without rice, whereas sushi always contains rice. In Japan a […]
How To Clean Squid Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Squid, and their cephalopod cousins – calamari, octopus and cuttlefish – are relatively inexpensive and good value as there’s very little waste. They’re easy to clean and prepare, so it’s worth buying whole fresh local squid rather […]
How To Remove Pin-Bones From Fish Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Fish fillets are versatile, tasty and easy to cook. They’re a lot more enjoyable to eat if you take a few minutes to remove any pin-bones before cooking them. Pin-bones are the fine, flexible bones […]
How To Cook Crispy Skinned Fish Perfectly Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes Crispy skinned fish fillets are delicious and look great too. Even if you don’t like eating fish skin, it’s worth cooking fillets with the skin on as it helps protect the delicate flesh from […]
How To Clean A Crab Master Deliciously Simple Singapore Chilli Crab It is neither humane nor good cooking practice to put an animal that hasn’t first been killed humanely into boiling water as the stress will make the meat tough. As most amateur cooks don’t have the skills to kill an animal humanely, RSPCA Australia […]
How To Grill Prawns (Shrimp) Like This Recipe? Order Your Copy of the Sydney Seafood School Cookbook Now! I always grill prawns in their shells without turning them onto the flesh side. The shell protects the delicate meat from overcooking and keeps them deliciously juicy and tender. I find it easiest to remove the heads […]
How To Make Ground Dried Prawns Master More Thai Kitchen Basics With This Online Thai Cooking Class Inspired By David Thompson Ground dried prawns, kung haeng in Thai, are used in many Asian dishes – and good ones can become addictive. They’re essential in some curry pastes, such as Thai sour orange curry, and delicious […]
Prawn Cocktail with Avocado Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! No matter how retro, some recipes don’t go out of fashion because they simply taste good! Cooked prawns with crisp iceberg lettuce and tangy, pale pink cocktail sauce (sauce Marie Rose) is one such combination. Go full […]
How To Store Prawns (Shrimp) Order Your Copy of the Sydney Seafood School Cookbook Now! Once they’re taken out of the water, prawns oxidise quickly and blacken around the head and joints, just like some fruits turn brown shortly after being cut. This harmless but unsightly discolouration can be prevented by adding sulphur, freezing, cooking […]
How To Boil Prawns (Shrimp) Like This Tip? Order Your Copy of the Sydney Seafood School Cookbook Now! It’s essential to buy raw (green) prawns for cooking, as reheated cooked prawns will be tough. While pre-cooked prawns are a convenient standby, there’s a big difference in the texture and flavour of prawns you’ve cooked yourself. […]
