Roasted Whole Barramundi Asian Style

An Original Recipe by Not Quite Nigella

Preparation time: 5 minutes

Cooking time: 20 minutes

• 1 whole barramundi, cleaned (mine was about 800g, you can also use snapper)
• 1/2 cup Thai basil leaves
• 1/2 cup coriander/cilantro leaves
• 1 red chilli (large if you want it less spicy or small if you want it hot)
• 3 tablespoons oyster sauce
• 3 tablespoons Thai sweet chilli sauce
• 1.5 tablespoons oil (garlic flavoured olive oil if you have it) plus a little extra to drizzle over the asparagus
• 1.5 tablespoons fish sauce
• 2 bunches asparagus
• Rice or salad to serve

Step 1 - Preheat oven to 200C/400F. Line a baking tray with parchment. Roughly chop the herbs and slice the chillies - dice them finely if they're the small, hot chillies as you don't people getting a large piece of hot chilli. Fill the cavity with the herbs and chilli leaving a little to sprinkle on top at the end.

Step 2 - Mix the oyster sauce, sweet chilli sauce, oil and fish sauce. Brush this on both sides of the fish generously. Break the woody ends off the asparagus by breaking them near the base - they will naturally snap at the right spot. Place next to the fish and drizzle with a bit of oil. Bake everything for 15 minutes. You can make rice or salad if you want while it is baking.

Step 3 - With 5 minutes to go, brush the fish with some more of the sauce and now brush the asparagus with some sauce too. Bake for an additional 5 minutes.

Fish Pie with Curry Powder

Prep time

• 30 Minutes

Cook Time

• 30 Minutes

Servings

• 4-6

Ingredients

• For the fish:
• 2 fillets (about 600g) of firm white fish, such as pollack or coley
• 200g smoked pollack or kippers
• 750ml whole milk
• 1 onion, roughly chopped
• 1 large carrot, roughly
• chopped
• 1 celery stalk, roughly chopped
• 1 bay leaf
• A few peppercorns
•  
• For the pie:
• 75g unsalted butter
• 75g plain flour
• 1 tablespoon sunflower or groundnut oil
• 1 large onion, finely chopped
• 1 tablespoon fairly hot curry powder or curry paste
• 1–2 handfuls of cooked peeled prawns (optional)
• 1 tablespoon chopped coriander
• 250g puff pastry
• A little beaten egg for glazing

Directions

Put the fish fillets in a pan and add the milk, vegetables, bay leaf and peppercorns. Place over a low heat. As soon as the milk comes to a simmer, switch off the heat and cover the pan. The fish will carry on cooking in the hot milk. After about 5 minutes, it should be just cooked through; if not, leave it in the hot milk for a little longer, then drain in a sieve placed over a bowl, reserving the milk. Discard the vegetables, bay leaf and peppercorns. 

Now make a béchamel sauce: melt the butter in a saucepan, add the flour and stir well to make a roux. Cook gently for a couple of minutes, stirring every few seconds, then gently whisk in a third of the fishy milk. Add another third of the milk, whisking all the time, and then the final third, so that you end up with a smooth, creamy sauce. Season with salt and pepper, turn the heat down low and cook very gently for 2 minutes. 

Peel the skin off the fish, check for any bones and gently break the flesh into chunks. Heat the oil in a saucepan, add the onion and cook gently for about 5 minutes, until translucent and soft. Stir in the curry powder or paste and cook for another 5 minutes or so. Add the curry-flavoured onion to the béchamel, then stir in the flaked fish, the prawns, if using, and the coriander. Taste the sauce and add more salt, pepper or curry powder/paste if you think it needs it. 

Roll out the pastry on a lightly floured work surface and cut it to fit the top of the dish. Put the filling into the dish. Dampen the rim of the dish, lift the pastry over the filling and press down the pastry edges to seal. Brush with a little beaten egg and place in an oven preheated to 200°C/Gas Mark 6. Bake for about 30 minutes, until the pastry is golden and puffed and the fishy sauce is bubbling underneath. 

Serve with buttered peas or greens. 

• Chicken, leek and plum pie
  By: River Cottage Fruit Every Day!
• Lewy's Left Over Chicken Curry
  By: lewy
• Butter Chicken
  By: cabrioler
• Egg & Spinach Curry
  By: Every Day
• Cherry and Almond Mince Pies
  By: notjustapples
• Pumpkin and apple meringue pie
  By: Winter's on the way
• Chard & new potato curry
  By: River Cottage Veg Every Day!
• Beetroot Tart Tatin
  By: River Cottage Veg Every Day!
• Baked Chicken Curry
  By: Every Day
• Smoked pollack and spinach tart
  By: River Cottage Fish
• Lamb and cherry pasty
  By: River Cottage Fruit Every Day!
• Somerset Wild Fallow Venison Curry
  By: somersetchef
• Velvet Chicken Pie
  By: FoodslashTech
• Molasses Apple Tart with Rye Crust
  By: notjustapples
• Brussels sprout curry.
  By: toddie
• Creamed spinach and ham pancakes with bechamel
  By: Three Go Mad

Snapper with Preserved Lemon

Salmon and Bean Puree

Fish Pie by Jamie Oliver

Serves 4

400 g potatoes, scrubbed and thinly sliced
4 tbs olive oil
1 clove garlic, peeled and cooked
1 onion, peeled and sliced
1 bulb fennel, trimmed and sliced
1 tsp fennel seeds
4 pieces fish
285ml cream
2 handfuls Parmesan grated
2 anchovy fillets
Salt and pepper
2 handfuls fresh bread crumbs
2 lemons, halved

Preheat oven to 200'. Parboil sliced potatoes in boiling water for a few minutes until softened then drain in colander. Place dish on low heat add oil, garlic, fennel and fennel seeds. Cook slowly for 10 minutes with lid on stirring, every so often.

Take the pan off the heat. Lay trout skin side pup over onion and fennel. Mix together cream, parmesan and anchovies, season with salt and pepper and pour over fish. Toss potato slices in olive oil, salt and pepper and layer these over the top. Place in oven for 20 min, sprinkling with bread crumbs and extra parmesan 5 min before the end.

Glazed Salmon with Brown Rice

Grilled Salmon

2tps fresh ginger

3 garlic cloves

3 tbs oyster sauce

3 tabs sweet chilli sauce

1 tbs soy sauce

700g salmon, chopped in chunks

Marinate salmon chunk.

Heat up grill

Arrange salmon in single layer on tray and grill 7 min

Tasty Fish Bake

Jamie Oliver

Fried School Prawns with Aioli

From Matt Moran. "when I get home" page 50

Vegetable oil, for deep frying
100g plain flour
Salt and pepper
600g raw school prawns
3 bunches flat leaf parsley
2 lemons, cut into wedges

Quick Aioli
100g mayonnaise
1/2 clove garlic, crushed
Juice 1/2 lemon
Salt and pepper

Prepare Aioli, mix together mayo, garlic and lemon juice and season with S & P.
Cover and leave in frig for at least an hour, then remove from fridge and pass Turku fine sieve.

Heat oil to 180' (cube of bread dropped in browns in 15 seconds)

Season flour with S & P. Toss the prawns through the flour, then carefully lower into hot oil. Cook for 1 minute, then remove and drain on kitchen paper. Season to taste with salt.

Place small bunches of parsley in hot oil and cook for 10sec until golden brown and crunchy. Remove and drain on kitchen paper.

To sve, place prawns and parsley in large bowl. Serve with Aioli and lemon wedges.

Whole roasted snapper with preserved lemon dressing and aioli

A Neil Perry recipe from Womens Weekly Christmas page 93
Serves 8

2kg whole snapper
Sea salt
Extra virgin olive oil

Preserved lemon dressing
1 1/2 preserved lemons
1 clove garlic, peeled
1/2 cup extra virgin olive oil
1/2 cup lemon juice
Sea salt and freshly ground black pepper

Aioli
2 egg yolks
2 cloves garlic
1 cup extra virgin oil
1 1/2 tbs lemon juice
Pinch salt and freshly ground white pepper

Preheat oven to 200*.
Preserved Lemon Dressing: quarter persevered lemons, remove Pith and chop skin finely. Crush garlic. Add a little oil, lemon juice, persevered lemon and tiny pinch of s&p.
Score snapper diagonally on both sides. Season well with sea salt and splash with oil. Place snapper in roasting tray and roast for 30min.

Aioli: Meanwhile, whisk egg yolks for 1 min or till fluffy. Add garlic and whisk through. Slowly drizzle in oil to incorporate. As an emulsion starts, keep drizzling oil until is mayonnaise like. Whisk in lemon juice and s&p.

When fish is opaque when tested, remove fish from oven and transfer to platter. Pour persevered lemon dressing liberally over top.

Serve snapper with blanched white asparagus and Aioli.

Chippy Tuna Pasta

A Layson Family Favourite

Ingredients:
1 packet pasta, curls or penne, cooked
1 carton sour cream
1 tin cream of chicken soup
1 tin tuna
Small head broccoli, chopped
1 carrot, peeled and chopped
1 onion, chopped
1 packed salt and vinegar chips
Handful of grated cheese

Steps:
Cook pasta.
Turn on oven at 180*
In frypan, cook onion till soft. Cook broccoli and carrot lightly.
Add tin of soup, and sour cream to fry pan with onion and veggies.
Stir for 1 minute.
Stir through pasta and tuna.

In a baking dish, add pasta and other bits. Top with cheese.
Put in oven for 20 min or until cheese melted.

Serve with crushed salt and vinegar chips ontop.

Other varieties of chips such as chicken, plain etc do not taste as good.

This is loved by our family and comes from Jenny Owens from Orange.

Macadamia crusted fish with herb salad

Delicious February 2011. gluten free
Serves 4

2cups (300g) unsalted macadamias
1 garlic clove, chopped
Frayed zest and juice of 1lemon, plus wedges
2 tbs extra virgin olive oil
1/2 bunch flat leaf parsley and chives
4x 160g skinless barramundi fillets
50g mixed salad leaves

Steps:
Heat oven to 200C and line tray with baking paper.

Place nuts, garlic, Zest, half the juice and 1tbs oil in small food processor and whiz to course paste. Transfer to bowl and season. Finely cop 2tbs each of parsley and hives and stir in. Place fish on tray an press nut mixture onto top. Bake for 15-20 minutes until crust is golden and fish is opaque.

Pick remaining parsley leaves and halve chives. Toss with salad leav, remaining oil and lemon juice. Season, then serve with fish and lemon wedges.

Angela's tuna and mushroom

Ingredients:
450g can tuna
1 large onion
90g butter
90g button mushrooms
300ml cream
2 tbs tomato paste
1tbs cupped parsley

Steps:
Melt butter in pan, add peeled and finely chopped onion and drained tuna to pan, stir over medium heat until onion is just tender.

Chop mushrooms in half, add to pan, toss lightly. Stir in cream, tomato paste, season with salt and pepper. Bring sauce to boil, remove from heat immediately, stir in cupped parsley.

This recipe comes from womens weekly Italian cookbook wi Angela graham recommends.