Recipes

Mum's Beer Battered Fish 

INGREDIENTS 

  • 700g white fish fillets
  • 1/2 cup plain flour
  • 1/2 cup self raising
  • 1 x tbsp custard powder
  • 1 x can beer
    Tip: for a super crisp batter use gluten free flour

METHOD 

  1. In a large bowl, whisk together flour and chilled beer.
  2. Dry fish with paper towels and season with salt and pepper.
  3. In a large pot over medium heat, add enough oil to come up 3 inches and heat to 375°. Working in batches, coat fish in batter then carefully drop in heated oil. Fry until golden and fish is cooked through, Approx 6 minutes, Remove and place on a paper towel–lined plate and season with salt.
  4. Serve with lemon wedges.

Mum's Ginger Fish Parcels

INGREDIENTS 

  • 4 Tbsp soy sauce
  • 4 Tbsp butter
  • 4 x 150g white fish
  • 40g ginger sliced
  • 2 x spring onions
  • 2 x bok choy (halved)
  • Chilli slices (optional)

METHOD 

  1. Preheat oven to180C/350F. Prepare 4 sheets of baking paper and 4 sheets aluminium foil, both cut into 35cm lengthwise.
  2. to assemble the fish parcels, first lay down the aluminium foil followed by baking paper.
  3. lay the fish on the baking paper and layer it with butter, soy sauce, ginger, spring onion,chlli and bok choy (one portion per fish).
  4. Fold up to enclose the filling. Repeat with this step with the remaining fish.
  5. Bake the fish in the preheated oven for 10 minutes or until just cooked through.
  6. Open the parcels and Serve immediately with rice. Mum took Mum took many years perfecting this recipe, it's a family favourite, we how you enjoy it as much as wee do.

Thai Fish Cakes

INGREDIENTS 

  • 500g white fish fillets
  • 3 tbsp red curry paste
  • 1/2 cup coriander leaves
  • 3 x kaffir lime leaves
  • 1 x lemongrass
  • 1 x egg
  • 1/4 cup corn flour
  • 6 x green beans

TO SERVE 

  • Sweet chilli sauce 

METHOD

  1. Finely chop lemongrass and lime leaves.
  2. Place fish, red curry paste, coriander, fish sauce, lime, green beans, lime leaves and lemongrass in a food processor. Whizz until the fish is minced and it looks like a paste.
  3. Transfer to a bowl and stir through flour and eggs.
  4. Heat enough oil in skillet over medium high heat to cover the base (4 tbsp or so).
  5. Place scoop of mixture in oil, cook 2 minutes until deep golden brown, then turn, flatten with a spatula and cook the other side for 2 minutes. Transfer to paper towel lined plate.
  6. Repeat with remaining mixture, adding more oil into the skillet if required.
  7. Serve with Sweet Chilli Sauce, garnished with coriander leaves and lime wedges on the side.