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| Chinese Proverb Give a man a fish and you feed him for a day, Teach a man to fish and you feed him for a lifetime! |
Seafood & Other Delicious Recipes & Suggestions
Preheat grill to a medium setting. Some seafood will need to be turned halfway through the cooking time. Baste white fish
during grilling.
Shallow fry
Dust the seafood with seasoned flour. Heat the oil and fry the seafood, turning halfway through cooking.
Poach
Using 70ml (1/8th pint) water and a few drops of lemon or lime juice. Add the seafood, simmer gently for the recommended
time.
Bake
Preheat oven to 190°C/375°F. Gas mark 5 (unless otherwise stated). Place the seafood in a suitable dish, sprinkle with lemon
or lime juice, cover and place in the centre of oven. (Refer to manufacturer’s instructions if using a fan forced oven).
Steam
Place the seafood between 2 plates or in a steamer over a large pan of boiling water.
Microwave
Time based on 800 Watt microwave (refer to manufacturer’s instructions). Place seafood in a suitable container, add 2 x 15ml
spoons (2 tablespoons) liquid. Cover and cook. Standing time 2-3 minutes after cooking.
Deep fry
Heat the oil to 180°C/350°F. Coat the seafood in batter or breadcrumbs and fry until golden brown.
Seafood is very quick to cook
White fish is fully cooked when it loses its slightly translucent appearance and turns white or opaque in colour.
A simple test is to see if a fork or skewer passes easily into the flesh. Other groups of seafood are equally quick to cook.
Deep frying white, round fish
Remember to coat the fish thoroughly to protect the flesh and stop the fish from absorbing too much fat. Dust the fish with
seasoned flour or with flour, egg, breadcrumbs, oatmeal or batter. Heat the oil to 180°C/350°F. Cook for approximately 4-6
minutes and then drain on absorbent kitchen paper before serving.
Shallow frying white, flat fish
Again, it is important to remember to coat the fish. Use seasoned flour and a small amount of oil for frying – 2-3 tablespoons
should be fine. Shallow fry for about 4-5 minutes, turning once,
Grilling
One of the most popular methods of cooking seafood, grilling is healthy, quick and simple. Seafood should be basted during
cooking to prevent drying out and cooking time on a medium heat is usually between 8 to 10 minutes. Small, whole fish or thin
pieces of fish can be cooked without turning but score fish at the thickest part to enable the heat of the grill to penetrate. Small
cubes of fish on skewers and thicker pieces of fish should be turned during grilling.
Poaching
Not all species of seafood are suitable for poaching. For those that are, poaching involves cooking the seafood in typically,
milk, stock, wine, water or cider. All or some of this liquid is usually used to make a sauce. To cook the seafood the liquid
should always be just below boiling point. Poaching will usually take from about 5 minutes for cubes of fish to 10-15 minutes
for thin fish fillets or 15-20 minutes for thicker pieces of fish or whole fish.
Baking
There are two simple ways of baking seafood. Either place in an oven-proof dish with seasoning and herbs, lemon or lime
juice and/or vegetables, then add stock, wine or milk and bake in the oven, or alternatively add herbs and a few tablespoons of
liquid to the seafood before enclosing in foil. This method of wrapping in foil can also be used over coals on the BBQ or on a
grate over an open fire.
Small whole fish, fillets, steaks or cutlets can be baked for about 15-20 minutes depending on the thickness of the fish at 200 °
C/400°F (Gas mark 6). Large whole fish should be baked at 180°C/350°F (Gas mark 4) for about 30-40 minutes.
Provided to us by Mr. Seafood, 225 Maryborough Hervey Bay Road, Hervey Bay. (Next to Tourist Information Centre) Phone
4194 1300. A great place to purchase your seafood when the fish aren’t biting.
