8 small (about 700g) flathead fillets (or other boneless white fish)
Lemon wedges, to serve
Green salad leaves, to serve
CLASSIC FISH AND CHIPS
Step 1 Preheat oven to 250°C. Cut unpeeled potatoes into thin wedges (about 10-15mm thick). Place potato in a medium bowl with olive oil and rosemary. Season with salt and freshly ground black pepper and gently toss to combine. Arrange potato on two greased oven trays. Bake, swapping tray positions halfway through cooking, for 30 minutes or until brown and crisp.
Step 2 Meanwhile, sift flour into a medium bowl. Use a whisk to gradually whisk in beer and enough water to form a batter the consistency of thickened cream. Whisk until smooth (do not overbeat). Set aside for 20 minutes to rest.
Step 3 Place enough oil in a large, deep saucepan or wok to create a depth of 7cm. Place over medium heat until 180°C (to test when oil is ready, a cube of bread will turn golden brown in 20 seconds). Dip one fish fillet in batter and carefully lower into hot oil. You may only be able to cook 2 to 3 at a time. Cook, turning occasionally, for 4-5 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in three more batches with remaining batter and fish, reheating oil between batches.
Step 4 Place fish and chips on serving plates. Serve immediately with lemon wedges and salad leaves, if desired.
1/4 cup boiling water
2 large pinches of saffron threads
3 x 375ml ctns fish stock
1/4 cup water
1/4 cup olive oil
500g thick firm white fish fillets (such as ling), cut into 4cm pieces
8 (about 500g) baby octopus, cleaned, halved
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 cups arborio risotto rice
3 large ripe tomatoes, coarsely chopped
2 teaspoons smoked paprika
16 (about 400g) small black mussels, scrubbed, debearded
1 cup frozen peas, thawed
Step 1 Place the boiling water in a small heatproof bowl. Add the saffron and set aside for 10 minutes to infuse.
Step 2 Place the saffron mixture, stock and water in a medium saucepan. Bring to the boil. Reduce heat to low and hold at a gentle simmer.
Step 3 Heat 1 tablespoon of oil in a large frying pan over high heat. Add the fish and cook for 1-2 minutes or until lightly browned. Transfer to a plate and season with salt and pepper. Repeat with the octopus, reheating the pan between batches.
Step 4 Heat the remaining oil in a 28cm (base measurement) paella pan or large frying pan over low heat. Add the onion and cook for 5 minutes or until soft. Add the garlic and cook, stirring often, for 2 minutes. Add the rice, tomato and paprika. Cook, stirring, for 2 minutes.
Step 5 Stir in half the stock mixture. Increase heat to medium-high and bring to the boil. Cook, without stirring, for 5 minutes. Add the remaining stock mixture. Reduce heat to low. Cook, without stirring, for a further 5 minutes.
Step 6 Gently push the fish, octopus and mussels into the rice. Cook for 10 minutes or until the rice is just tender, the seafood is just cooked through and the mussels open (discard any unopened mussels). Remove from heat. Sprinkle with the peas. Cover with 2 clean tea towels and set aside for 10 minutes to stand. Serve immediately.
1 tablespoon brown sugar
2 tablespoons canola oil
2 tablespoons sweet chilli sauce
750g green prawns, peeled, tails intact
1 lime, juiced
2 mangoes, peeled, sliced
2 lebanese cucumbers, sliced
150g baby spinach leaves
1/4 cup fresh coriander leaves
CHILLI LIME, PRAWN AND MANGO SALAD
Step 1 Combine 1 tablespoon brown sugar, 2 tablespoons canola oil and 2 tablespoons sweet chilli sauce. Add 750g green prawns, peeled, tails intact and toss to coat. Refrigerate for 30 minutes.
Step 2 Heat a chargrill pan on medium. Cook the prawns for 2-3 minutes. Bring the marinade in a saucepan to the boil. Remove from the heat and stir in 1 lime, juiced.
Step 3 Combine 2 honey gold mangoes, peeled, sliced, 2 Lebanese cucumbers, sliced, 150g baby spinach leaves, 1/4 cup fresh coriander leaves, prawns and dressing to serve.
1 1/3 cups shredded coconut
1/2 teaspoon dried chilli flakes, chopped
2 tablespoons milk
1 egg, lightly beaten
6 flathead fillets, halved lengthways
1 tablespoon vegetable oil steamed jasmine rice, asian greens and lime wedges, to serve
COCONUT CHILLI FISH
Step 1 Combine coconut and chilli on a plate. Combine milk and egg in a shallow bowl.
Step 2 Dip 1 piece of fish in egg mixture, then in coconut mixture. Place on a baking tray lined with baking paper. Coat remaining fish.
Step 3 Heat oil in a frying pan over medium heat. Add fish. Cook for 3 minutes each side or until golden and cooked through. Serve fish with rice, Asian greens and lime wedges.
4 small oily fish (barramundi), cleaned, gutted
1 small onion, chopped
3 cloves garlic, crushed
2 long green chillies, seeds removed, chopped
1 tablespoon grated fresh ginger
Juice of 2 limes
100ml coconut cream
1 teaspoon ground cumin
1 teaspoon caster sugar
Coriander leaves, to garnish
2 tablespoons lemon juice
1/3 cup olive oil
1 baby cos lettuce, leaves washed
2 ripe avocados, peeled, cut into large dice
1 punnet mustard cress, tips only
SPICY GRILLED FISH WITH AVOCADO SALAD
Step 1 To make the salad, place lemon juice and olive oil in a small bowl, season to taste, then whisk to combine. Toss lettuce and avocado with dressing, divide between serving bowls and garnish with mustard cress.
Step 2 To cook the fish, cut 3 deep slashes in the flesh of the fish on each side. Place all remaining ingredients (except the coriander; reserve for garnish) in a food processor and process until smooth.
Step 3 Preheat grill to high. Place fish on a shallow baking tray, pour over the spice mixture and grill for 4-5 minutes each side or until cooked through. Place fish on a plate, garnish with coriander and serve a bowl of avocado salad on the side.