Fish recipes
Indian fish, cauliflower, and coconut curry
2 tbs ghee (or butter)
1 tsp mustard seeds
2 cardamom pods, crushed
1 cinnamon quill
1 dried red chilli
1 curry leaf sprig, leaves picked, plus extra crispy leaves to serve
1 tbs madras curry paste
1 tsp ground turmeric
1/2 cauliflower, cut into small florets
400ml coconut milk
1 lemon juiced and zested
600g Rocky Point Aquaculture QLD giant grouper fillets, cut into 5cm pieces
Steamed brown basmati rice, coriander and pappadams to serve
In a large heavy-based pan, heat ghee over a low heat. Add mustard seeds, cardamom, cinnamon, chilli and curry leaves. Cook for 1-2 minutes until fragrant, stirring regularly. Add the curry paste and turmeric and cook for a further minute.
Add the cauliflower, turning to coat each floret with the spice mixture. Add the coconut milk and lemon zest and stir to combine.
Bring to the boil, season, and simmer for 2 minutes.
Add the fish to the pan, gently pushing the pieces down so they are immersed in the sauce. Cover with a lid and simmer for 3-4 minutes until fish is just cooked through.
Squeeze over the lemon juice and scatter over the coriander leaves. Top with crispy curry leaves and serve with steamed rice and pappadams.
Tip: you can use any firm white fish for this Matt Moran recipe.
Super easy salmon, sweet potato and pea fishcakes
750g sweet potato, cut into 3cm pieces
2 x 180g pieces salmon, skin removed and pin-boned
100g frozen peas, thawed
Finely grated zest of ½ lemon
1½ cups (100g) fresh rye breadcrumbs
1 egg, beaten
¼ cup (60ml) olive oil
Lemon wedges, watercress & cornichons to serve (optional)
1 cup (280g) thick Greek-style yoghurt
1 tbs each finely chopped dill & flat-leaf parsley
Finely grated zest of 1 lemon
Bring a saucepan of water to the boil over medium heat. Add the sweet potato and cook for 8 minutes, then place a steamer basket on top with the salmon. Cover basket and cook for 3-4 minutes until almost cooked, then remove from the heat. Drain potato and set aside to cool.
Once cooled, flake fish into a bowl. Add the potato, peas, zest, crumbs, egg, then season and fold through mixture to combine.
Use lightly oiled hands to form into 12 patties, then place on a baking tray lined with baking paper. Chill for 30 minutes.
For the herbed yoghurt, combine yoghurt, dill, parsley and lemon zest in a bowl and chill.
Heat ¼ cup oil in a frypan over medium high heat. In batches, cook the patties for 2-3 minutes a side until lightly golden and warmed through, then drain on paper towel.
Season, then serve with lemon wedges, watercress, cornichons and herbed yoghurt.
Honey Garlic Butter Baked Salmon
4 boneless salmon fillets
2 tbsp unsalted butter – melted
2 cloves garlic, minced
2 tbsp honey
½ tsp dried parsley – (or 2 tsp fresh parsley, finely chopped)
¼ tsp salt
¼ tsp pepper
pinch of paprika
1 lemon sliced into half-moons
Preheat the oven to 200C. Line a baking tray with baking paper or a silicon mat.
Place the salmon fillets, skin-side-down on the baking tray.
In a small bowl, mix the melted butter, garlic, honey, parsley, salt, pepper and paprika.
Pour the mixture over the salmon fillets and arrange the lemon wedges on and around the salmon.
Place in the oven and bake for 8 minutes.
Open the oven and baste the salmon with any of the sauce that has pooled on the tray. Bake for a further 4-7 minutes until the salmon is tender.
Serve with your favourite potatoes and green veg.
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Image and recipe sources:
www.delicious.com.au/recipes/salmon-sweet-potato-pea-fishcakes-del-sunday/BQ1T0Q6S
