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.
Teriyaki Salmon Skewers Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! I love grilled salmon, especially when it’s basted with the salty-sweet-umami-rich sauce used on these teriyaki salmon skewers. The sauce can be made and skewers threaded ahead of time, so this is a great quick and easy dish […]
Salmon Bisteeya Like this recipe? You’ll love my online Middle Eastern cooking class inspired by Michael Rantissi! Bisteeya is a classic Moroccan pie, traditionally made with pigeon and other poultry. It lends itself beautifully to seafood too, especially gorgeous pink salmon – and a seafood version is even quicker and easier to make as there’s […]
Turkish Salmon Kebaps Like this recipe? You’ll love my online Turkish cooking class inspired by Somer Sivrioglu! I love almost any sort of kebabs (or kebaps as the Turks call them) and especially when the meat or seafood has been soaked in the tangy yoghurt marinade so typical of Turkey. This marinade is most often […]
Salmon al Cartoccio Like this recipe? You’ll love my online Greek cooking class Inspired by Janni Kyritsis! This salmon al cartoccio (or sto harti in Greek) is inspired by the classic Greek slow-cooked lamb as taught to me by my friend Janni Kyritsis. The low-slow cooking in a parcel gives a wonderfully delicate result, the […]
Persian Fish with Barberry Sauce Like this recipe? You’ll love my online Persian cooking class! This tangy barberry sauce is usually served with chicken in a traditional Persian dish called zereshk polo ba morgh, but I discovered that it works just as well with seafood. I like to use large pieces of a firm flaky […]
Blue Mackerel with Romesco Sauce Like this recipe? You’ll love my online Spanish cooking class! Spaniards love oily fish, including mackerel, sardines, tuna, bonito and anchovies; and their tangy, slightly spicy Romesco sauce is a great accompaniment to any of these (see video below). I love blue mackerel for their thin plate-sized fillets and gorgeous […]
Swordfish in Orange Sauce Like this recipe? You’ll love my online French cooking class Inspired by Damien Pignolet! I find that meaty swordfish has quite an affinity with orange. This recipe was inspired by duck à l’orange, so you can call it poisson à l’orange if you want to be fancy. Swordfish has a tendency […]
Seafood Pot Pies Like this recipe? You’ll love my online Australian cooking class inspired by Matt Moran! I love pot pies as there’s no pastry base to fiddle around blind baking, just a flaky golden pastry lid. You can bake them in a ramekin, ovenproof bowl or soufflé dish and fill them with virtually anything […]
Swordfish à la Bouillabaisse Like this recipe? You’ll love my online French cooking class featuring the food of Provence! It’s impossible to create an authentic bouillabaisse on a small scale due to the variety and species of fish required but, in Mastering the Art of French Cooking, Julia Child uses the same flavourings and technique […]
Fish Katsu Sando Like this recipe? You’ll love my online Japanese cooking class Inspired by Hideo Dekura! Use any firm, thick, white-fleshed fish for these delicious sandwiches which are traditionally made with pork schnitzel (tonkatsu). Crumbed prawns or chicken work wonderfully too – it’s really all about that spicy tonkatsu sauce. I like mine quite […]
