Ingredients

• 4 x 180g/6 oz salmon fillets , skin on or off, doesn’t matter (Note 1)

Marinade slather:

• 1 tsp lemon zest (1 lemon)
• 1 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp dijon mustard (Note 2)
• 2 garlic cloves , grated using microplane (Note 3)
• 1/2 tsp cooking salt / kosher salt
• 1/4 tsp black pepper

Vegetables (optional):

• 3 bunches asparagus , woody ends snapped or trimmed off (Note 4)
• 200g/ 7 oz cherry tomatoes (or grape tomatoes, 1 Aussie punnet)
• 2 tsp extra virgin olive oil
• 1/4 tsp each salt and pepper

Cooking & serving:

• Olive oil spray
• Parmesan , finely grated
• Lemon wedges or slices , optional
• Parsley , finely chopped, optional
• Crusty bread or toast , for serving

Instructions

• Lemon garlic paste – Mix the marinade ingredients in a small bowl. Slather onto the top and sides of the salmon. If time permits, marinade for 1 hour. Otherwise, proceed with recipe.
• Preheat oven grill / broiler to 280°C/525°F or as high as yours goes. Place the oven shelf 20 cm /8″ from the heat source.
• Prepare tray – Toss the asparagus and cherry tomatoes with the olive oil, salt and pepper. Spread out on a large tray then clear space for the salmon. Place salmon on the tray leaving a bit of space between each. Spray surface of salmon with oil.
• Cook – Grill/broil for 11 minutes or until the salmon is done – the flesh should flake, the internal temperature should be 50°C/122°F (Note 5).
• Serve – Transfer salmon and vegetables to plate. Grate parmesan over the vegetables. Squeeze lemon juice over the salmon, sprinkle with parsley. Eat!

Ingredients

• 40g / 3 tbsp butter , unsalted
• 2 garlic cloves , minced
• 1 small onion , finely chopped
• 2 small carrots , halved, cut into 0.5cm / 1/5″ slices
• 1/2 cup (125ml) dry white wine (can skip)
• 1/4 cup (35g) flour (plain / all purpose)
• 3 cups (750 ml) milk , any fat %
• 2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium (Note 1)
• 2 cups potato , 1.5 cm/ 0.5″ cubes (~1 large potato)
• 1 cup corn , frozen or canned (drained)
• 0.5 tsp salt , plus more to taste
• Finely ground black pepper
• 600 g/1.2 lb white fish fillets , skinless, cut into 2cm / 4/5″ pieces (Note 2)
• 1 cup peas , frozen

Garnish/serving (optional):

• 1/4 cup green onions , halved and finely sliced (garnish)
• Crusty bread for dunking

Instructions

• Melt butter in a large pot over medium heat.
• Add garlic and onion, cook for 5 minutes until translucent but not golden.
• Add carrots and stir through.
• Turn heat up to high and add wine. Stir then let it simmer rapidly until it’s mostly evaporated.
• Add flour and stir for 30 seconds – it will become sludgy!
• Slow pour in broth while stirring to dissolve paste, then stir in milk.
• Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it’s simmering gently.
• Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
• Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
• Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
• Serve, garnished with green onions and crusty bread on the side for dunking!

Ingredients

• 600g / 1.2lb white fish fillets , patted dry (Note 1)
• Oil spray (olive oil or any plain)

Crumb

• 1 1/2 cups (75g) panko breadcrumbs (Note 2)
• 1/4 cup (25g) parmesan
• 2 tsp paprika , optional
• 1/2 tsp salt and pepper , each

Batter

• 1 egg
• 1 tbsp mayonnaise
• 2 tbsp flour
• 1/4 tsp salt and pepper , each

Instructions

• Preheat oven to 180°C / 350°F.

Crumbing:

• Toast breadcrumbs: Spread breadcrumbs on tray. Spray with oil, bake 4 minutes until golden. Transfer toasted breadcrumbs into bowl, add remaining Crumb ingredients and mix.
• Increase oven to 220°C / 425°F (fan 200°C). Spray used tray with oil.
• Batter: Mix Batter ingredients in a separate bowl.
• Cut the fish into strips 1.5 x 11 cm / 3/5 x 4.5″ (they shink 30% in length).
• Place fish in Batter, gently mix with rubber spatula to coat. Do not leave sitting around (will become watery), coat immediately.
• Breading: Pick up fish with tongs, place in breadcrumbs. Spoon over crumb, use fingers to press to adhere.
• Baking: Transfer to baking tray. Spray with oil, bake 13 minutes or until crispy on the outside.
• Serve immediately with lemon wedges, Tartare Sauce or other Sauce of choice – see here for recipes, any of these great for fish fingers! Also Note 3 for few quick sauce options.

Ingredients

• 1 lb / 500g white fish fillets , skinless and pin boned, cut into chunks (Note 1)
• 3 tbsp red curry paste (Note 2)
• 1 tbsp cilantro/coriander leaves , chopped
• 1 tbsp fish sauce (sub soy sauce)
• 1 tbsp lime juice
• 1 egg
• 1/4 cup (40g) rice flour (or cornstarch / corn flour)
• 6 green beans , finely sliced (optional, Note 3)
• 4 – 6 tbsp oil (vegetable, canola, sun flower)

Instructions

• Place fish, red curry paste, cilantro/coriander, fish sauce, lime and egg in a food processor. Whizz until the fish is minced and it looks like a paste. (See video)
• Transfer to a bowl and stir through rice flour and green beans until flour is all incorporated. (Note 4)
• Measure 1/4 cup of mixture (I use an ice cream scoop – Note 5), form 1cm / 2/5″ thick patties.
• Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so)
• Place in oil, cook 2 minutes until deep golden brown, then turn and cook the other side for 2 minutes. Transfer to paper towel lined plate. 
• Repeat with remaining mixture, adding more oil into the skillet if required.
• Serve with Sweet Chilli Sauce, garnished with cilantro/coriander leaves and lime wedges on the side. Add a side of Thai Fried Rice or even just plain jasmine rice to make a meal!

Ingredients

• 180g/6oz x 2 barramundi or other fish fillets , skin on, pin boned (Note 1)
• 2 tbsp olive oil (or vegetable, canola or grapeseed oil)
• 3/4 tsp cooking/kosher salt (or 1/2 tsp table salt, Note 2)
• 1/4 tsp black pepper
• Sauces and sides – see Note 7 below

Instructions

Preparation:

• Thick Fillets definition: Fish > 2.5cm / 1″ thick at the thickest point. Best finished in the oven. (Note 3)
• Pan type: Non-stick pan, an oven proof one if you have Thick Fillets. (Note 4)
• Preheat oven (for Thick Fillets): Preheat oven to 200°C/390°F (180°C fan).

Cooking:

• Dry skin: Pat skin dry with paper towels. For extra precaution, leave the fish fillets in the fridge skin side up, uncovered, for an hour. (I rarely do this)
• Scoring skin (Note 5): For Thick Fillets, score the skin by cutting slashes into the skin as pictured in post. 4cm slashes 1cm apart, 2 – 3mm deep, through the skin and ever so slightly into the flesh (1.6″ long, 0.4″ apart, 0.1″ deep)
• Season fish: Sprinkle the flesh and skin with the salt and pepper just before cooking.
• Heat oil well: Heat oil in a non stick pan over medium high heat until you see the first small wisps of smoke.
• Press fish down: Place one fillet into the pan skin side down, then use your fingers or spatula to press down lightly for 10 seconds to allow the skin to seal flat against the hot surface. Repeat with the other fillet (PROS: Do both at the same time!).
• Cook skin 2 – 3 minutes: Cook the skin side for 2 to 3 minutes until it’s crispy in the centre and golden. Lift up to check.
• Transfer Thick Fillets to oven: Transfer to oven for 10 minutes (do not flip, keep skin side still down – goes crispier!) or until the internal temperature is 55°C/131°F. (Note 6)
• Thin fillets: Turn and cook the flesh side in the pan.
• Rest 3 minutes: Transfer fish to a rack with the skin side UP. Rest for 3 minutes.
• Serving: To serve, place on a plate skin side UP. Do not pour sauce on the skin until just before serving else it will soften the fish skin. See ingredients above for suggested sauces and sides!

Ingredients

CupsMetric

Fish:

• 330g / 11 oz thin white fish fillets (~1cm / 0.4″ thick) , skinless, cut into 6cm / 2.5″ (or so) squares pieces (Note 1)
• 1/4 tsp cooking/kosher salt
• 1/4 cup rice flour or ordinary flour (Note 2)
• 2 tbsp canola oil

Sauce:

• 2 tsp sesame oil
• 2 garlic cloves , finely minced with a knife (Note 3)
• 2 tsp ginger , finely minced with a knife (Note 3)
• 1 tsp chilli flakes / red pepper flakes (Note 4)
• 2 tbsp sriracha (Note 4)
• 2 tsp light soy sauce or fish sauce (Note 5)
• 3 tbsp brown sugar
• 1/2 cup water
• 2 tbsp lime juice

Garnishes (optional):

• 2 tbsp coriander/cilantro leaves
• 1 tbsp large red chilli , finely sliced
• Lime wedges

Instructions

Fish:

• Dust fish – Sprinkle with salt, dust with rice flour, shake off excess.
• Cook fish – In a non-stick skillet, heat oil over medium-high heat. Cook the fish until golden on each side then remove to a plate.
• Fish cooking times – Thin fillets 1 cm / 2/5″ thick: 1 1/2 minutes each side; thicker fillets 1.5 – 1.75cm / 0.6 – 0.75″ thick 2 minutes each side) or until the internal temperature is 55°C / 130°F. Remove fish to a plate and set aside.

Sauce:

• Sauté aromatics – In the same pan, add sesame oil on medium heat. Cook garlic, chilli and ginger until golden – about 20 seconds.
• Sauce – Add everything else except lime juice. Stir, simmer, then reduce until syrupy – about 2 minutes. Add lime juice and stir. (If sauce gets too thick, add water)
• Coat fish – Return fish into sauce, turning to coat in the sauce.
• Serve over rice, with garnishes of choice! Pictured with steamed baby pak choy tossed with Asian Sesame Dressing.