Community Recipe Showcase
Discover a collection of favourite fish recipes contributed by local residents and businesses of Port Albert during the National Gone Fishing Day weekend.
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​​Richard Florey – Chinese Steamed Fish with Mushroom and Bok Choy in Sauce
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Ingredients
​4 white fish fillets
2 tsp garlic paste, divided
2 tsp ginger paste, divided
1/4 cup sweet chilli sauce
1/4 cup salt-reduced soy sauce
2 tbsp brown sugar
1 tsp red chilli paste
2 tbsp lemon juice
2 tsp cooking oil
2 tsp sesame oil
100g mushrooms, sliced
1 large bok choy, halved
Method
Line a large steamer with a sheet of baking paper. Fill it with enough water to reach just below the steamer. Bring to boil then reduce heat to simmer.​
Place fish in steamer, spread half of the garlic and ginger pastes. Cover with lid and steam for about 8 minutes, or until just cooked through. Remove from heat. Stand, covered, 5 minutes. Carefully drain water from the steamer.
Meanwhile, combine remaining garlic and ginger pastes, sweet chilli sauce, soy sauce, sugar, chilli and lemon juice in a small bowl. Set aside.
Heat a wok over high heat until dry and hot. Add peanut oil, sesame oil and mushrooms. Stir-fry until tender. Add bok choy, and stir-fry until tender. Add the sauce mixture. Stir-fry until well combined.
Serve fish on top of the mushroom and bok choy, then drizzle with sauce mixture.
Serve with steamed rice and lemon wedges, if desired.
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Sandi Davie- Summer Fresh Fish
Ingredients
4 Fresh Fish filleted portions
1 cup Plain flour to coat fish.
1 tsp Paprika (optional)
4 vine-ripened tomatoes, finely chopped
2 garlic cloves, crushed
1 tbs finely chopped red onion
2 tbs finely chopped basil
1/4 cup (60ml) extra virgin olive oil
Parsley and Lemon (to serve as garnish)
Method
Combine tomatoes, garlic, onion, basil and oil in a bowl and stir to combine. Set aside.
Combine plain flour & paprika
Lightly flour the fish.
Pan fry fish in butter until just cooked.
(This will only take a few minutes)
Plate up fish and top with tomato mixture
Garnish with the parsley and lemon
Serve with garlic bread.
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Richard Florey - Moroccan Fish Stew with Rice
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Ingredients
1 tbsp olive oil
2 tsp Garlic, minced
1 tsp Ground cumin
½ tsp Ground Paprika
200g Tomato, diced
1/2 Red Capsicum, deseeded, diced
4 pcs White Fish Fillets, cut into chunks
Handful Fresh Coriander, roughly chopped
1/2 lemon, cut into wedges.
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Method
Heat oil in a saucepan. Stir in the garlic, cumin and paprika, and cook for 1 minute.
Add 100ml water and the tomatoes.
Bring to the boil, then turn down the heat.
Add the bell pepper, and simmer for 5 minutes.
Add the fish, and simmer for 5 mins.
Remove and top with coriander and serve with a wedge of lemon.
Side with boiled rice.
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Richard Florey- Lentil Rice with Turmeric Fish Breakfast
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Ingredients
1 tbsp olive oil
1/2 brown onion, finely chopped
1 garlic cloves, crushed
1/2 cup basmati rice
3/4 cup vegetable stock
1 tbsp lemon juice
50g green beans, chopped
200g tinned lentils, rinsed, drained
3/4 tsp ground turmeric
3/4 tsp ground cumin
1/4 tsp chilli flakes
4 pcs white fish fillets (such as bream or whiting)
Lemon wedges, to serve
Side served with 2 boiled eggs topped with parsely stems.
Method
Heat half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the rice and stir to coat. Add the stock and lemon juice and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until liquid is absorbed and rice is tender. Add the beans and lentils and use a fork to stir through. Set aside, covered, for 5 minutes.
Meanwhile, combine the turmeric, cumin, chilli and remaining oil in a large bowl. Season with salt and pepper. Add the fish fillets and turn to coat in spice mixture.
Heat a large non-stick frying pan over high heat. Add the fish and cook for 1-2 minutes each side or until just cooked through. Remove from heat.
Spoon the rice evenly among serving plates. Top with fish and serve immediately with lemon wedges, if desired.
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Richard Florey - Thai Red Curry Sea Perch with Pad Thai Noodles and Ginger - Sesame Bok Choy
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Ingredients
1 Sea Perch, sliced
1-1/2 tbsp red Thai curry paste (divided)
1 tbsp oil
1/4 medium onion (finely minced)
1tbsp finely minced ginger
1tbsp finely minced garlic
1/2 cup coconut milk
1/4 cup water
1/2 tbsp fish sauce
1/2 tbsp brown sugar
1-2 cups chopped veggies (carrot and red bell pepper)
Coriander and lime juice (to serve).
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Method
Cut the fish into pieces about 2-inches wide. Dry the fish with a paper towel then rub or stir in 1 tbsp of the red Thai curry paste over the pieces.
Heat the oil in a pot over medium-high heat.
Add the onion, ginger, and garlic and cook until golden brown, about 5 minutes. Add the remaining red Thai curry paste, coconut milk, water, fish sauce, and brown sugar. Add the veggies and bring the pot to a boil.
Reduce the heat to medium-low and add the fish.
Cover the pot and cook for 5 minutes, or until the fish is no longer opaque. (If your fish is quite thick, you may need to flip the pieces over and cook for 1-2 minutes more).
Serve with coriander and a squeeze of lime juice.
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Ginger - Sesame Bok Choy
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Ingredients
1 cup water
1 Bok Choy, leaves separated
1 tsp Ginger Paste
1 tsp Sesame Oil.
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Method
Heat water in a pan, add Ginger paste and stir through.
Add Bok Choy and stir through. Once softened, stir in sesame oil. Serve.
Cook Thai Pad Noodles as per packet instructions.
Serve curry and Bok Choy on Thai Pad Noodles.
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Richard Florey - Pan Fried Salmon in Garlic Butter Spinach Thyme Cream Sauce
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Ingredients
2 Salmon Fillets skin on or off.
Add 1tbsp Oil and pat dry and season the salmon with salt and freshly ground black pepper
Heat oil on medium high heat and pan fry skin side first for 5 minutes both sides or until slightly under-cooked.
At the same time, on a medium high heat
2tbsp Butter
2 Swiss Brown Mushrooms, sliced
3 Garlic Cloves, finely diced
1/2-1tsp Dried Thyme
2-3cups Fresh Spinach Leaves
125ml Thickened Cream
60ml Chicken Stock
1tsp Dijon Mustard.
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Method
Melt butter, add mushrooms and cook until soft and browned, then stir in garlic and thyme.
Stir in cream, stock and mustard and cook until hot.
Place sauce on a plate and lay salmon on top, then serve. You could dress some sauce along the salmon.
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Richard Florey - Thai Green Prawn Curry
(Quick Version)
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Ingredients
1tbsp Oil
1 Onion, medium, finely diced
1/2 Red Capsicum, finely diced
200-300g Raw Prawns, de-shelled and deveined
3tbsp Thai Green Curry Paste (or more for heat)
300-400ml Coconut Cream
Cornflour to thicken if needed
1tbsp Coriander, fresh, finely chopped.
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Method
Heat oil, add onion, capsicum and Curry paste. Cook until onion is soft. Add prawns. Cook until pink. Add coconut cream. Bring to boil, then simmer for 10 minutes.
If required, thicken with cornflour before serving.
Serve with rice and sprinkle coriander on top.
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Richard Florey - Fried Gemfish in a Spring Vegetable Consommé
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Ingredients
1 Gemfish, sliced in 4 pieces
1tbsp Lemon Juice
1/2tsp Salt
4tbsp Plain Flour
1tsp Chinese Five Spice Powder.
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Method
Drench the fish in the lemon juice and salt, then into the flour and spice.
1 medium potato, parboiled with skin on for 15 minutes, then thinly sliced. Turn off heat and keep water in the saucepan for the spinach.
Fry the fish and potato for 3-4 minutes each side.
2 tomatoes and 1 Lebanese or Continental cucumber (leave a thin slice of cucumber for plating up) (or double amount of tomato and cucumber for more liquid) cut into chunks, then blitzed and drained for its liquid. Season the liquid with salt and pepper and bring to the boil. Then simmer and add a handful of frozen mixed vegetables and cook for 3 minutes.
Use remaining hot water from the potato boil to part cook a handful of spinach leaves.
Plate up fish, potato and spring vegetable Consommé with thinly thin leftover cucumber. Place spinach on top of fish.
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Richard Florey - Thai Coconut and Lime Fish Curry with Basmati Rice
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Ingredients
2-4pcs White Fish, cubed, add salt and pepper
1tbsp Oil for cooking
1 Small Onion, finely diced
1tbsp Garlic, minced
1tbsp Ginger, minced
1tbsp Red Curry Paste
400ml Coconut Milk
500ml Chicken Stock
1-1/2tbsp Lime Juice
1-1/2tbsp Fish Sauce
1-3tbsp Cornflour if required for thickening
Fresh coriander to top.
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Method
Heat oil on medium-high heat. Stir in onion and cook until soft.
Stir in garlic, ginger and Red Curry Paste, cook for 1 minute or until aromatic.
Stir in coconut milk and chicken stock.
Add fish and simmer for 8-10 minutes
Thicken with Cornflour if needed
Stir in lime juice and fish sauce
Serve with rice and top with Fresh coriander
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Richard Florey - Thai Red Curry Fish Cake topped with Chilli and Coriander Sauce and sided with Salad Leaves, Tomato and Celery dressed with Chilli Olive Oil
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Ingredients
200 grams basa fillet
2 tablespoons Thai red curry paste
4 lime leaves
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 teaspoon rice vinegar
4 tablespoons cornflour
Salt, to taste
Vegetable oil, for frying.
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Method
Put the fish fillet in a food processor and process until smooth for about 5 to 10 seconds. Take out the fish and place it in a medium bowl.
Add the Thai red curry paste, lime leaves, fish sauce, oyster sauce, rice vinegar and salt. Mix well to make a homogeneous mixture.
Add the cornflour, one tablespoon at a time, mixing well after each addition. You may not need all the cornflour listed above; add just enough to make a thick mixture that is not too watery. Otherwise, you won't be able to form balls from it.
Make equal-sized balls from the fish mixture and set aside on a plate.
Heat oil in a shallow frying pan. When the oil is hot enough, carefully place the fish cakes into the frying pan.
Fry the fish cakes over medium-low heat for 6 to 8 minutes, then flip them over and cook for another 6 to 8 minutes. The outside should be golden brown.
Serve hot with Thai sweet chilli sauce!
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Tracey Millett – “Gluten Free” Thai Fish Cakes
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Ingredients
500 grams white fish - cut into chunks
3 tbs red curry paste
1 tablespoon coriander- chopped
1 tablespoon fish sauce
1 tablespoon lime juice
1 egg
1/4 cup rice flour (or cornflour)
6 green beans - finely sliced
4-6 tbs oil.
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Method
Place fish, curry paste, coriander, fish sauce, lime and egg in food processor. Whizz until it is a paste.
Transfer to a bowl and add rice flour and green beans and stir until combined.
Use 1/4 cup mixture to make each patty.
Heat oil in pan, over a medium high heat.
Cook for 2 minutes (or until golden brown) flip and cook for a further 2 minutes. Transfer to a paper towel lined plate.
Serve with chilli sauce and a lime wedge.
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Richard Florey - Indian Fish and Potato Molee Curry
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Ingredients
1 tablespoon oil
1 large onion, thinly sliced
3 garlic cloves, crushed
2 small green chillies, finely chopped
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cloves
6 curry leaves
400 ml coconut milk (page 283)
½ teaspoon salt
600 g pomfret, sole or leatherjacket fillets, skinned
1 tablespoon chopped coriander leaves
Curry leaves (to garnish).
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Method
Heat the oil in a karahi or a deep, heavy-based frying pan. Add the onion and cook for 5 minutes. Add the garlic and chillies and cook for another 5 minutes, or until the onion has softened and looks translucent. Add the turmeric, coriander, cumin and cloves and stir-fry with the onion for 2 minutes. Stir in the curry leaves, coconut milk and salt, and bring to just below boiling point. Reduce the heat and simmer for 20 minutes.
Cut each fish fillet into two or three large pieces and add them to the sauce. Bring the sauce back to a simmer and cook for 5 minutes, or until the fish is cooked through and flakes easily. Check the seasoning and add more salt if needed, then stir in the coriander leaves. Garnish with the curry leaves.
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Robert Durrant – Fish and Caper Butter
Ingredients
80 g butter, softened
2 tablespoons coarsely chopped fresh flat-leaf parsley
1 tablespoon capers, rinsed and drained
2 cloves garlic, quartered
2 green onions, coarsely chopped
8 slices pancetta (120 g)
4 white fish fillets (600 g)
1 tablespoon olive oil
350 g asparagus, trimmed.
Method
Blend or process the butter, parsley, capers, garlic and onion until the mixture forms a smooth paste.
Spread 1 heaped tablespoon of the butter mixture and two slices of pancetta on each fish fillet.
Heat the oil in a large heavy-based frying pan. Cook the fish pancetta-butter side down until the pancetta is crisp. Turn the fish carefully and cook, uncovered, until done to your liking.
Meanwhile, boil, steam or microwave the asparagus until tender.
Serve the fish and asparagus drizzled with the pan juices.
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​​Richard Florey - Garlic Wine Baked Barramundi with Potato Garlic and Sour Cream in the Jacket and Boiled Green Beans
Ingredients
2 Barramundi fillets, fresh
3 tsp garlic, minced
â…“ cup white wine
2 tbsp butter, melted
2 tbsp lemon juice
1 tbsp capers
Salt and pepper to taste
Lemon wedges (optional) for serving
2 potatoes, skin on, prodded with the point a knife
2 tbsp butter, quartered
2 tsp garlic, minced, quartered
2 tbsp Sour Cream, quartered
2 cups frozen green beans
Method
Heat oven to 190c. Lay barramundi fillets in a single layer in a medium baking dish.
In a medium mixing bowl, whisk together the garlic, white wine, melted butter, lemon juice, capers, salt, and pepper.
Pour sauce over barramundi. Spoon the sauce over the top of the fish a few times to make sure it's evenly coated.
Bake for 15-18 minutes until fish is bright white, opaque, and easily flakes with a fork. Remove and plate. (Note the skin can be fatty, so either keep or dispose).
Serve fish immediately with a drizzle of sauce from the pan and fresh lemon wedges (optional).
Microwave potatoes for 7 minutes, covered with a paper towel. Slice in half, grate with a fork, top with butter, garlic and sour cream.
Boil green beans for 10 minutes on high in salted water.
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Jessabell Minnesota - Creamy Tuscan Prawn Risoni
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Ingredients
400g raw peeled prawns, tails removed
200g Risoni (about 1 cup)
1 small brown onion, finely diced
3 garlic cloves, crushed
½ cup sun-dried tomatoes, roughly chopped
1 tbsp tomato paste
2 cups chicken stock
¾ cup (200ml) cooking cream
2 large handfuls baby spinach
½ cup finely grated parmesan
1 tsp Italian herbs
½ tsp paprika
1 tbsp olive oil
Salt and black pepper.
Method
Heat the olive oil in a large, deep frying pan over medium-high heat. Season the prawns with salt, pepper and paprika. Cook for 1–2 minutes each side, until golden and just cooked through. Remove and set aside.
Reduce the heat to medium. Add the onion to the same pan and cook for 3–4 minutes, until softened. Add the garlic, sun-dried tomatoes and tomato paste and cook for 1 minute, stirring.
Stir in the risoni, chicken stock, cream and Italian herbs. Bring to a gentle simmer and cook uncovered for 8–10 minutes, stirring regularly so the risoni doesn’t stick. Once the risoni is tender and the sauce has thickened, stir through the spinach and parmesan.
Cook for 1–2 minutes, until the spinach has wilted and the parmesan has melted. Return the prawns to the pan and gently stir through for 1–2 minutes, just until heated through.
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Richard Florey - Italian Chilli Garlic and White Wine Pasta with Fried White Fish
Ingredients
300g fettucine
1/4 cup olive oil
1/4 small onion, diced
2 garlic cloves, finely chopped or 2tsp minced
1/2-1 tsp dried chilli flakes
1/4 cup white wine
1/3 cup pitted kalamata olives
1/4 cup chopped flat-leaf parsley
salt and cracked black pepper
4-8 whiting or small snapper fillets, skin on
Lemon wedges, optional to serve.
Method
Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain.
Meanwhile, heat the oil in a large non-stick frying pan over medium heat. Add the garlic and chilli and cook, stirring, for 3 minutes. Add the wine and cook for another 2 minutes. Stir through the olives, parsley, salt and pepper. Add the cooked pasta and gently toss to combine. Cover and set aside.
Heat a little extra oil in a clean non-stick frying pan and cook the fish for 1-2 minutes each side or until just cooked through (the fish should flake easily with a fork when tested in the thickest part).
Divide the pasta among serving bowls and top with a portion of fish. Serve with lemon wedges, if desired.
Richard Florey - Italian Oven Roasted Barramundi with Tomato, Caper and Olive
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Ingredients
2 Barramundi fillets
2 tbsp olive oil
Salt and black pepper, to taste
1 cup cherry tomatoes, halved
½ cup mixed olives, sliced
1 clove garlic, minced
1 tbsp capers, drained
Zest of 1 lemon
¼ cup fresh parsley, chopped
Lemon wedges, to serve.
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Method
This oven-roasted barramundi dish is a vibrant and flavourful meal, featuring a rich medley of cherry tomatoes, capers, olives, and fresh herbs.
Preheat the oven to 200°C. Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray.
In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper.
Spoon the tomato, caper and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily.
Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice and serve warm.
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Richard Florey - Fried Flake Fish with Tartare Sauce and Spicy Mango Salad
300mm length of Flake Fish, cut into four pieces
Rub on enough Rice Flour to coat.
Season salt and black cracked pepper
Place in a plastic bag with enough plain flour and shake to coat
Remove and fry in hot oil until lightly browned.
Plate up and spoon on tartare sauce.
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Spicy Mango Salad
1 Ripe Mango, peeled and diced
1 cup Cos Lettuce, sliced
1/4 Red Capsicum diced
3 inches Cucumber, diced
Small handful of fresh coriander, sliced.
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Homemade Dressing for the salad
1-1/2 tbsp Lemon juice
3/4 tbsp Honey
1/3 tbsp Avocado oil
1/3 tbsp Ginger, minced
1/4 tsp Red chili flakes
1/4 tsp Salt.
Method
In a serving bowl, combine the mango, cos lettuce, capsicum, cucumber, and coriander. Mix well.
Mix in the lemon juice, honey, oil, ginger, red chili flakes and salt. Plate up with the fish.
Richard Florey - Creamy Tuscan Salmon with Baked Sweet Potato
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Ingredients
2 pcs Salmon
4 tbsp Olive Oil, divided in half
2 tbsp butter
1 Small Onion, diced
3-4 Garlic, minced
1/2 cup, up to 1 cup of Cherry Tomatoes
¼ cup Sun Dried Tomatoes (in oil), chopped
½ cup Vegetable or Chicken Broth *use 3/4 cup- 1 cup for more sauce; you can either also increase the heavy cream or just use the extra broth
½ cup Heavy Cream
1 tsp Ground or Dried Basil
½ tsp Kosher Salt (plus extra for seasoning salmon)
¼ tsp Pepper (plus extra for seasoning salmon)
¼ cup Parmesan Cheese
2 cups Fresh Baby Spinach
2 tbsp Fresh Parsley for garnish
1 tbsp Tomato Paste, optional for a pinker sauce.
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Method
Sear the salmon
Generously salt and pepper both sides of the salmon and heat a deep saute pan with olive oil (approximately 2 tablespoons, more as needed to cover base of pan) When oil is hot (shimmering but not burning), place salmon skin side down** and sear approximately 5 minutes per side until crisp on top and bottom and cooked through. (timing may depend on thickness of salmon) Remove from pan using tongs and set aside on plate.
Alternatively, using less oil, bake the salmon at 180c for 15 minutes while you make the sauce, then add directly to the sauce to finish cooking.
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Make the Sauce
Wipe the sauté pan clean as needed (be careful it will be hot!), then heat olive oil and butter until shimmering (not burning), and add in onion and garlic and sauté 5 minutes.
To make this dish even quicker, use a second sauté pan and start the sauce while salmon is searing.
Add cherry tomatoes, sun-dried tomatoes, salt, pepper and basil. Mix to combine and simmer approximately 5 minutes or until cherry tomatoes blister. If tomatoes are not blistering, cover pan for a few minutes to speed up the process.
Add in vegetable broth and cream. Stir to combine and bring to a simmer. Add in Parmesan cheese and spinach, mix to combine and let simmer until spinach wilts.
Add seared salmon to the sauce.
Serve as alongside roasted potatoes, garlic bread or salad or serve over pasta. Enjoy!
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Richard Florey - Tudor England Salmon Wellington with Garlic Mash Potato and Steamed Fresh Green Beans
Ingredients
Sautéed Spinach Mixture
1tbsp unsalted butter
1/2tbsp lemon juice
1/2 shallot, minced
1tbsp minced garlic
Handful fresh or frozen spinach, chopped
1/4 cup cream cheese
1/4 cup shredded parmesan
1/2tsp dried dill
1/2tsp salt
1/2tsp black pepper
Salmon and Puff Pastry
2 pcs boneless, skinless salmon fillets
1tsp salt
1tsp black pepper
2tsp Dijon mustard
2 sheets puff pastry
1 egg for egg wash.
Method
Let the refrigerated puff pastry thaw on the counter until soft and pliable. Meanwhile, in a small skillet, melt the butter and pour in the lemon juice.
Sauté the minced shallot and minced garlic on medium heat until fragrant.
Add in your fresh or frozen chopped spinach.
Pour in the cream cheese, shredded parmesan, dill, salt, and black pepper. Cook until everything is fully combined, stirring well. Remove from heat and set aside.
Season the salmon fillets on all sides with the salt, pepper, and Dijon mustard.
In a small bowl, whisk the egg with a bit of water to create an egg wash.
Preheat the oven to 200°C. Add the baking pan to the oven to heat it as well.
Assemble the spinach mixture on the top of the seasoned salmon fillets.
Quickly flip one fillet, spinach side up or down, onto one sheet of puff pastry.
Fold the pastry over until it completely covers the salmon, using the egg wash as a "glue" to keep everything together.
Flip the salmon wellington over, folds down, and if you wish, score the top of the pastry with a knife. Repeat with the remaining salmon fillet and puff pastry sheet.
Brush the top with egg wash and add to the hot baking sheet. Bake at 200°C for 20 minutes until golden brown.
With the pastry and filling, two pieces of Salmon Wellington, each cut in half, will feed four people.
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Richard Florey - Crumbed Flake with Potato Wedges and Chilli Lime Salad
Crumbed Flake
2pcs Flake, cut in half
125g Plain Flour
2 eggs, whisked
125g Breadcrumbs, mixed with:
1tsp Sweet Paprika, 1tsp Garlic Powder, 1tsp Dried Parsley, 1/2tsp Dried Thyme, and seasoned with sea salt and cracked black pepper.
Method
Dowse fish in flour, then eggs, then breadcrumbs.
Place on tray lined with baking paper sprayed with olive oil.
Bake at 130c for 20 minutes, then 150c for 10 minutes.
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Potato Wedges
1 Potato, largely diced, mixed with 4tbsp olive oil, 1tbsp Smoked Paprika and 1tsp sea salt.
Fry on medium-low heat for 30 minutes, then turn up to high for 10 minutes. Constantly turning, so as not to burn.
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Chilli Lime Salad
Large handful of sliced Lettuce
1/2 Tomato, diced
1/6 Cucumber, diced
Small handful of Coriander, chopped
1/2tsp Red Chilli Paste
1/2tbsp Lime Juice.
Toss, then serve.
Sprinkle Lemon Juice and Mayonnaise over the fish.
Richard Florey - Snapper Fish with Prawn Creole Sauce
For the Snapper
2 snapper fillets
1 tbsp Creole seasoning
1 tbsp olive oil
Salt & pepper to taste
For the Shrimp Creole Sauce
1/2 lb shrimp (peeled and deveined)
1 tbsp olive oil
1 small onion, diced
1/2 green bell pepper, diced
1 stalk celery, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/2 cup chicken or seafood broth
1 tbsp tomato paste
1 tbsp Creole seasoning
1/2 tsp cayenne pepper (optional for extra heat)
1 tsp Worcestershire sauce
Salt & pepper to taste
Fresh parsley, chopped (for garnish)
Method
Season the Snapper: Pat the snapper fillets dry and season both sides with Creole seasoning, salt, and pepper.
Sear the Snapper: Heat olive oil in a skillet over medium-high heat. Sear the snapper fillets for 3-4 minutes on each side until golden and cooked through. Remove from the pan and set aside.
Shrimp Creole Sauce
In the same skillet, heat olive oil over medium heat. Sauté the onion, bell pepper, celery, and garlic until softened (about 5 minutes).
Add the diced tomatoes, tomato paste, Creole seasoning, cayenne pepper (if using), and Worcestershire sauce.
Stir in the chicken or seafood broth and simmer for 10 minutes. Add the shrimp to the sauce and cook for 3-4 minutes, or until pink and cooked through. Season with salt and pepper to taste.
Spoon the Shrimp Creole Sauce over the seared snapper fillets and garnish with fresh parsley. Serve with rice, mashed potatoes, or your favourite veggie side.
Richard Florey - Italian Creamy Chilli, Garlic, and Prawn Pasta
Ingredients
800 g prawns, raw, peeled
2 tsp chilli flakes
5 large cloves garlic, minced
1 lemon, zest and juice
½ teaspoon salt
3 bird’s eye chillies, finely chopped
1 green chilli, finely chopped
3 tablespoons cake flour
4 tablespoons butter
1 teaspoon vegetable oil
1½ cups fresh cream or milk
½ cup pasta water
200 g tagliatelle, or pasta of your choice
1 tablespoon parsley, chopped
Salt and Pepper.
Method
Remove the shells from the prawns, rub them with coarse salt and rinse a few times. Once cleaned, the prawns will weigh about 700 g. Squeeze out the excess water and marinate the prawns with the chilli flakes, bird’s eye chilli, garlic, the zest and juice of 1 lemon, and the salt. Refrigerate for 30 minutes.
Boil the pasta in salted water as per the packet instructions. Cook until al dente, then drain, reserving some of the pasta water for the final dish. Return the pasta to the pot to keep warm.
Heat 1 tablespoon of butter with a teaspoon of oil in a pan. Flash fry half the prawns, 30 seconds on each side. Add another tablespoon of butter and fry the remaining prawns. Transfer to a bowl and set aside.
Melt 2 tablespoons of butter in the same pan. Add the flour and cook for a minute.
Add the cream and simmer for about another minute, until the sauce is thick. Add the pasta water, more salt and some pepper. Add the prawns to the sauce and let them heat through. Drizzle more lemon juice into the pasta.
Divide the pasta between bowls and spoon the prawn sauce on top. Garnish with parsley and add some parmesan if you like. You can also mix the sauce and pasta together, which is recommended if you want all that saucy goodness.
