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.
Salmon with Fregola Salad This baked salmon with fregola salad is a great dinner party dish as it’s both easy and impressive. The fregola salad was taught to me by chef Giovanni Pilu, from Pilu at Freshwater, who usually serves it with lamb (see video below). Fregola is a reminder of the Arabic influence in […]
Swiss Salmon in Cream Sauce Discover more delicious Swiss dishes on my small group food & wine tour of Switzerland! This delicious salmon in cream sauce recipe is inspired by a Swiss dish called voressen that’s usually made with lamb or chicken in the Emmental. Use sashimi-grade fish, which virtually all farmed salmon is, and […]
Salmon Wellington Traditional beef Wellington is a series of parcels – beef wrapped in mushroom, wrapped in crêpe, wrapped in pastry – and the method can easily be adapted to other proteins, especially salmon which looks very pretty with its orange flesh contrasting against the golden pastry. When making salmon Wellington there’s no need to […]
Southern Fried Salmon While fried chicken is the Southern classic, a similar process works just as well with fish in this delicious Southern fried salmon recipe. You can use any firm-fleshed fish; I love salmon as its oiliness echoes the richness of the chicken skin in the traditional recipe. The Southern spice blend is inspired […]
Seared Tuna with Garlic Sauce The sauce that chef Cheong Liew serves with thin slices of poached pork is equally delicious in this dish of seared tuna with garlic sauce. As the tuna is quite rare, almost raw, it’s important to use sashimi-grade; ask for a log of sashimi-grade tuna that’s already been trimmed of […]
Grilled Provençal Prawns with Ratatouille The biggest mistake home cooks make when preparing seafood is overcooking it. This is especially true with prawns which are tender, sweet and delicious when cooked properly, but too often end up rubbery and tasteless instead. My top tip for superb prawns is to butterfly them without peeling and cook […]
Prawns with Persian Split Pea Sauce Prawns with Persian split pea sauce is a seafood version of the classic Persian dish, khoresh-e gheymeh, in which lamb is braised in a rich sauce with yellow split peas. For me that dish is really all about the delicious sauce, which I love with chicken, seafood, or even […]
Char-grilled Five Spice Prawns Char-grilled five spice prawns are a great filling for Vietnamese rice flour crepes, bánh xèo, or served simply with a platter of fresh herbs and leaves – such as perilla, Vietnamese mint, Thai basil, bean sprouts and lettuce – and steamed rice. They can be threaded onto skewers for a barbecue […]
Kerala Thattukada Prawns In Kerala, on India’s south west coast, street carts called thattukada sell deep-fried chicken coated in a spicy marinade. At Nilgiri’s Indian Restaurant in Sydney, Ajoy Joshi bakes his ‘street cart chicken’ rather than frying it and serves it with a green sauce that’s one of the tastiest things I’ve ever had […]
Grilled Piri-Piri Prawns Portugal’s favourite sauce is just as good with these piri-piri prawns as it is with the more popular piri-piri chicken; the only difference is the marinating time. Prawn flesh is more delicate than poultry, so the lemon juice in the marinade may start to ‘cook’ it if it sits for more than […]
