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 Toast Shrimp Paste Master Kitchen Basics & Explore New Cuisines & Ingredients with My Online Cooking Classes https://youtu.be/i73fGDS0TXQ Fermented shrimp paste is used widely throughout Southeast Asia to add depth and savouriness to dishes. It’s called belacan in Malay, terasi in Indonesian, and gapi in Thai. There are minor variations between the different […]
Oyster Omelette Like this recipe? You’ll love my online Singaporean cooking class! This recipe brings back memories of my first trip to Singapore – and my first meal at Newton Circus hawker centre. I’ve seen the translation of oyster omelette written so many ways, including or luak, orh luak, orr chien, orh jian and o-a-tsian. […]
Fish Head Curry Like this recipe? You’ll love my online Singaporean cooking class! Fish head curry is a classic Singaporean and Malaysian dish. It’s said to have originated in Singapore in the 1950s, though it seems likely that thrifty housewives were finding ways to make fish heads tasty long before then, after all the meat […]
Singapore Chilli Crab Like this recipe? You’ll love my online Singaporean cooking class! Chilli crab is perhaps the dish most synonymous with Singapore. It’s found all over the island, from hawker stalls to fine diners, as well as being the most popular Singaporean dish abroad. I’ve played around with recipes for Singaporean chilli crab since […]
Five Spice Fish Like this recipe? You’ll love my online Vietnamese cooking class inspired by Mark Jensen! The Chinese five-spice marinade that chef Mark Jensen uses for quail at Sydney’s Red Lantern Vietnamese restaurant is aromatic with star anise, cloves, cinnamon, fennel and Sichuan pepper. And it’s just as good with seafood as it is […]
Basque-style Octopus Braise Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! This Basque-style octopus braise is inspired by a veal dish from the town of Espelette, famous for its dried mild red peppers. I wanted to create a pescatarian-friendly version, but it’s challenging finding seafood that can stand up […]
Spice-Rubbed Leatherjacket Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! I love the thick flaky texture of the fish in this spice-rubbed leatherjacket recipe, but you could use any firm-fleshed fish, whole or fillets, including some of the oilier ones like mackerel or tuna as they’ll stand up […]
Snapper with Herb Stuffing Like this recipe? You’ll love my online Italian cooking class inspired by Giovanni Pilu! I didn’t really care for stuffings until I cooked this snapper with herb stuffing, inspired by a dish Sardinian chef Giovanni Pilu served me. Herbs, including rosemary, thyme and oregano grow wild throughout Sardinia and are known […]
Persian Minced Tuna Kebabs Like this recipe? You’ll love my online Persian cooking class! Persians love all sorts of kebabs and these minced tuna kebabs are a great alternative to the lamb-based kabab koobideh so popular in Persian cuisine. Cooking time will depend on how thinly you roll the mince and on the heat of […]
Aromatic Thai Tuna Skewers Master More Thai Recipes With This Online Thai Cooking Class Inspired By David Thompson While tuna isn’t a traditional species in Thai cuisine, its meatiness provides a good pescatarian alternative to the grilled beef skewers often seen in southern Thailand. This recipe is inspired by one from David Thompson, who suggests […]
