Greg James

Fish


Richard's Beach Miso soup with Salmon

  • Place 4 cups of vegetable stock and some miso paste in a suacepan and bring to the boil.
  • Add sliced ginger and 4 chopped shallots, simmer for 5 minutes and set aside.
  • Place some Udon noodles in a bowl and cover with boiling water to soften.
  • Roll the salmon in some sesame seeds and shallow fry for 2 minutes each side.
  • Plate the noodles in serving bowls, cover with the broth and top with salmon pieces. Garnish with fresh chilli and more lsiced shallots.
  • Serve with a generous dollop of wasabi paste and pickled ginger.
  • Bon Appétit!

Almonta Beach Peppered Salmon

  • Mix all ingredients (half-cup of lime juice & white wine vinegar, bunch of chopped spring onions, 6 fresh salmon fillets, 100gms cracked peppercorns, 1 clove crushed garlic, 35gms butter) in a bowl & then soak fish in the mixture & allow to stand for 3 hrs.
  • Heat butter in a pan & cook fish, making sure the fish fillets have been patted dry first.
  • As you serve the fish you can warm the remaining mix & drizzle over the plate! Serve with a cool glass of Zinfandel!
  • Bon Appétit!

Smoky Bay Garfish with Middle East Spices

  • Combine dry spices (teaspoon each of turmeric, cinnamon, paprika and cumin) in a bowl.
  • Add the garfish (10) fillets and coat well on both side then in a large frying pan add some olive oil and bring to heat.
  • Add the fish fillets and cook for 2 mins each side.
  • Serve atop your favourite salad with some fresh crunchy bread and lime wedges. I would serve a not too dry white wine with dish, a traminer or late-picked Riesling.
  • Bon Appétit!

Port Sinclair Oven Baked Fish with Cabbage & Grapefruit

  • In a medium frypan with olive oil, add onions, garlic and capers & cook for 4-5 mins until onion is soft.
  • Add 2 cups finely chopped cabbage and cook for a further 3 mins.
  • Stir in 2 tablespoons of horseradish cream and then add 1 punnet of cherry tomatoes and 2 segmented grapefruit, cooking & stirring as you go for a further 5 mins.
  • Divide the mixture in 4 equal parts and put in ovenproof dishes.
  • Top with 6 fish fillets of the red mullet, sprinkle with basil and cheese and bake in oven (180 degrees) for 15-20 mins.
  • Bon Appétit!

Little Dip Coconut Fish parcels with Mango & Lime

  • Place 4-6 trevally fish fillets on baking paper and top with 2 tablespoons of coconut milk, chopped spring onions, chilli and coriander.
  • Fold the paper edges in to make a parcel and tie with string if needed to hold together.
  • Bake in a moderate oven 180-200 for about 15 mins.
  • Meanwhile slice the mango and lime and combine with a few chopped mint leaves. Best served on a bed of steamed rice and topped with the mango mix!
  • Serve with a cool glass of traminer & 'yum plurry yum' I say!
  • Bon Appétit!

Mangalow Beach Asian Fish & Corn Soup

  • Combine ingredients of 500gms white fish fillets, crushed garlic, 2 chopped chillies and 1 egg in food processer/blender then roll into small balls - set aside.
  • In a saucepan heat healthy splash of olive oil and 1 brown onion until soft. Add I litre chicken stock, 2 tablespoons soy sauce and bring to boil.
  • Simmer for 5mins. Add corn, fish balls, Chinese 5 spices and simmer for a further 3-4mins.
  • Serve in warm bowls with garnish of chopped fresh spring onions and red chillies and a glass of Traminer white wine!
  • Bon Appétit!

Gawler Ranges Spicy Fish Curry

  • In a large saucepan heat up a third of a cup of Malaysian curry paste and stir on medium for 30 secs.
  • MAdd 1 cup of diced pumpkin/potato and stir to cover ingredients.
  • Add 400ml of lite coconut milk and simmer mix for 20 mins uncovered.
  • Add half a kilo of fish pieces and cook for a further 3-5 mins (until fish is cooked through).
  • Serve in bowls with sticky rice or couscous and a glass of cold Riesling.
  • Bon Appétit!

Port Germein stuffed tommy ruffs

  • Melt some butter in a hot pan and cook 1 chopped Spanish onion for approx. 2 mins.
  • Mix the onion, some breadcrumbs, chopped pistachios, & 1tbsp Dijon mustard in a bowl, adding some lemon juice as you go.
  • Stuff a cleaned tommy with the mix, and fry on high for about 4-5 mins each side (mix is enough for ~4 tommies).
  • Serve with a spring salad and a glass of dry white wine.
  • Bon Appétit!

Olive Island marinated fish & mango salad

  • Remove skin and bones from ~500g fine fish fillets and cut flesh into strips.
  • Place fish in a shallow dish with 100ml lemon juice and refrigerate for 12 hours, turning fish once.
  • Drain liquid, and mix fillets with 200ml coconut milk, 1 chopped chilli and 1 chopped Spanish onion. Add salt to taste and refrigerate.
  • Skin 2 mangoes, plate fish with some lettuce leaves and a drizzle of the left over lemon juice.
  • Enjoy with a glass of Riesling.
  • Bon Appétit!

Arno Bay baked whole mullet with bacon and herbs

  • Mix up a stuffing of chopped bacon, herbs, breadcrumbs, splash of oil & part of egg to bind, making sure the mix is not too wet.
  • Set oven to 180C. Diagonally score fish with cuts & rub in a decent smear of the oil.
  • Pack fish cavities with stuffing, lay fish on to a baking tray and cook for 20-25mins.
  • Plate fish and serve with lemon wedges and a glass of late-picked Riesling.
  • Bon Appétit!

La Perouse's grilled salmon with red wine butter

  • Heat on medium in a saucepan some chopped spring onions, a cup of red wine and a quarter cup of balsamic vinegar.
  • Allow the reduction to cool, and after 12 minutes add 1 tablespoon of butter.
  • Mix well, wrap the mass in some clingwrap and place in the freezer.
  • Grill on a very hot plate the salmon steaks with salt, pepper and olive oil for 5 minutes.
  • Serve the fish hot with a roll of the red wine butter on top and a glass of Clare valley riesling.
  • Bon Appétit!

Black Point spicy fish/seafood shaslicks

  • Cut your raw fish or seafood (squid, salmon, tuna etc.) into smallish pieces.
  • Mix in a bowl with peanut oil, lemon juice, chopped chili, coriander and some mint.
  • Place fish on skewers & cook on a heated plate with peanut oil, then drizzle the remaining mix over the fish.
  • Serve with a cold glass of Riverland sauvignon blanc.
  • Bon Appétit!

Little Granma's steamed fish with honey & garlic

  • Fry in a pan a mix of crushed garlic, julien carrots, shallots & finely chopped celery adding a splash of rice wine vinegar.
  • Steam several small fillets of white fish (eg tommies, salmon trout, mullet) & add some blue gum honey to the vegetables & stir gently.
  • Place cooked fish on plates & spoon the lovely mixture over the fish, adding bush lime juice to taste.
  • Serve on a bed of lightly minted mash with a glass of crisp cold dry white wine.
  • Bon Appétit!

Vasco Di Gama's baked snook with caramelised onions

  • Clean the snook & remove skin (optional) and fry with a small scoop of butter gently for 5 mins each side.
  • Set aside the fish pieces and stir fry a heap of Spanish onions with some crushed garlic, caratino oil & a dash of dry white wine.
  • Place snook in a baking dish & cover with the caramelised onions & bake at 180 C for 30 mins.
  • Serve with a glass of Cabernet Merlot and some crusty bread
  • Bon Appétit!

Walter Hartvigsen's Arno Bay Garfish with seasonal vegetables

  • Select 6 very fresh fillets of gar & dip in milk then coat with wholemeal plain flour & set aside.
  • Steam some sliced green beans & asparagus spears to aldente & make a mixed mash of potato (pink eye/desiree) with sweet potato.
  • Cook the gar lightly in a hot pan with butter to brown.
  • Serve gar on the bed of mash with the green vegetables and a cold glass of Sauvignon Blanc.
  • Bon Appétit!

Brown's Beach Salmon & Coriander Omelette

  • Mix 6 eggs, salt & 120ml of light cream.
  • Heat a non stick pan & add 30g of butter, adding mix after melted. Stir until firming commences.
  • Quickly add some finely chopped spring onions & coriander & flip the omelette over itself. Serve on a warm plate & gently cover with 150 g of smoked salmon.
  • Add salt & pepper to taste.
  • Serve with a glass of Adelaide Hills 2007 Sauvignon Blanc.
  • Bon Appétit!

Barbecued Fish

  • Always start out with whole fish that is totally fresh - easier than fragile fillets if you are a novice.
  • Choose an oily fish like ocean trout or salmon - the eyes should be black & the fish with firm scales.
  • Coat the fish in a mix of olive oil, mayo, soy sauce & delicate herbs like parsley, chives, dill & tarragon.
  • Cook on a hot BBQ like a pancake (one turn each side) & serve with Granma Gregori's special bread & a glass of just about anything really.
  • Bon Appétit!

True Aussie Smoked Fish

  • Hot smoking - clean fish (gut) but leave head & scales intact.
  • Soak overnight in a solution of brine, dissolved brown sugar & salt where the solution is at saturation point.
  • Gather kindling - recommend you use twigs etc from eucalyptus (platypus or sugar gums) or mallee/saltbush - soak in water for at least 2 hrs.
  • Place the fish on a grill, add the kindling to your hot coals & cover the smoker/kettle but allowing full air flows/ventilation.
  • Leave until done & serve with a cold glass of Chablis.
  • Bon Appétit!

Stuffed Grilled Capsicum & Tuna

  • Remove core of capsicum halves.
  • Gently mix some cold slaw, tuna pieces, diced onion, cooked peas, mayo, olive oil & spoon into the capsicums.
  • Heat under an overhead grill or oven for 30mins - remove, sprinkle with salt & pepper & serve with a cold glass of frothy beer.
  • Bon Appétit!

Mullet/Salmon & Chorizo Sausage bake

  • Sautee the thinly sliced chorizo sausage in olive oil, adding sliced onions & bread cubes as you go.
  • Remove all bones from mullet, smear glass baking dish with olive oil & place fish fillets on glass.
  • Add layer of sausage/onion/bread & repeat entire process.
  • Sprinkle with a rough mix of chopped olives & grated cheese.
  • Bake in oven (45 mins @ 180 degrees) & serve with a glass of South American red wine.
  • Bon Appétit!

Poached Flathead fillets with parsley sauce

  • Prepare a parsley sauce by melting butter (not marg) in a pan, adding some salt & plain flour, milk to thin and allow to stand for 1 hour.
  • Poach some flathead fillets until just cooked.
  • Warm the parsley sauce, add the fish fillets & bring to just simmer for 5 mins, add some grated cheese & chopped parsely.
  • Serve with halved cherry tomatoes on the side & a glass of sauvignon blanc.
  • Bon Appétit!