17 February 2010


When it comes to fresh seafood you can’t get any fresher than Oysters, love them or hate them! This dish might be the one that converts the haters and will most certainly add a new sensation to the taste buds of the lovers.

Preparation Time: 15 Minutes
Cooking Time: 10-15 Minutes
Serves: 4
 
What You Need:
24 Rock Oysters Freshly Shucked
300ml Sparkling White Wine
3 gelatine leaves
2kg Rock Salt
1 cup of water (250ml)
1 Cup Watercress
    
 What Now:

1. Remove the oysters from their shells and place them in a bowl with their juices. Cover and keep cold.
2. Clean and dry the shells
3. Pour the sparkling wine into a saucepan and place over a low heat to warm. Put the gelatine leaves in a bowl and cover with cold water. When softened, squeeze dry with your hand and add to the sparkling wine. Heat whilst stirring until the gelatine dissolves. Then remove from the heat.
4. Slightly moisten the rock salt with the water and spread this out on a large tray. Place the oyster shells so they are sitting level. Pour enough sparkling wine mix into each shell to half fill. Chill till set in the fridge
5. Chill remaining jelly in a small container until set. Once set, break up the jelly using a fork

To Serve:
Place 3-4 leaves of watercress at the back of each shell. Place an Oyster on the jelly and then spoon a small amount of the broken-up jelly at the back of the oyster shell. Serve as is.

19 January 2010

This receipe is not difficult and if if you put enough love into the fish, it will turn out to be a lovely meal in both looks and taste.

Prep time : 15 mins

Cooking: 35 - 40 mins

What you need
1 carrot finely chopped
1 onion finley chopped
1 stick celery finely chopped
55ml red wine
2 baby cos lettuce
50ml beef stock
2 fresh bay leaves
2 sprigs thyme
10 peppercorns

4 x 200g fillet of silver perch or use sea bass or bream
1 carrot julienned
1 small bulb fennel  julienned
1 schallot finley sliced
1 leak white part only julienned
3 table spoons of dry vermouth
3 tbls fish stock
salt and pepper, and a few spriggs of flat leave parsely.

What now

1) To braise lettuce, pre heat oven to 200C or gasmark 7. Soften carrots,oninon and celery in olive oil in a roasting pan over a medium heat. Deglaze the pan with the win. Cut the lettuces in half length ways, and place in the pan cut side down on top of vegies. Add beef stoff, bay leaves,thyme,peppercorn, cover pan with foil and put in oven until soft.

2) While lettuce in oven, for each fish parsel take a peice of foil approx 30cm in square, and place the julienned carrot , fennel, schallot and leaks in the centre. Put a fish fillet on top and drizzle over some dry vermouth and fish stock, season with salt and pepper.

3) Fold the edges over the fish to form a tightly nit parcel in the shape of a large pasty. Put the foil parcels in a large dry pan over a high heat. The liquid will boil, causing steam to expand parcels.When the parcels have reached this stage, transfer the pan to the oven and cook for a further 4 - 6 mins.

4) Once lettuce is soft, remove from pan and strain liquid. Reserve the liquid.

To Serve

Place half a lettuce on each plate, remove parcels from the oven, and open them. Place the fish on the lettuce and garnish on top with vegies. Sauce with a little of the liquid and garnish with a sprig of parsely.  Enjoy

If this is too much for you, drop into Sweetlips Leederville or Sweetlips Fremantle for the best Fish and Chips in the universe.

05 January 2010


Take advantage of the beautiful fresh fish available to us each day, visit your local fresh fish market and grab yourself some beautiful fresh Tuna Steaks. Try this recipe it will knock your socks off.

Preparation Time: 20 Minutes

Cooking Time: 10 Minutes

Serves: 4

 
What You Need:

2x Cloves of coarsely chopped garlic

60ml Extra-Virgin Olive Oil

45g Finely Chopped Parsley

1tsp Lemon Juice

2 tsp Finely Chopped Shallots

1Tbsp Olive Oil

4 Tuna Steaks roughly 140g each and about 12mm thick
    
 What Now:

The Relish: Put the garlic, oil and ¼ tsp salt in a blender or food processor and puree. Add parsley and lemon juice and process to a course relish. Stir in shallots and season to taste. Set aside

2.   Heat a heavy frying pan over a medium to high heat for 2 minutes. Brush tuna on both sides with oil and season with 1½ tsp salt and 1½ tsp pepper. Add tuna to the pan and sear until bottom of each tuna steak appears opaque and beginning to brown. Turn and sear the opposite side until medium-rare.

To Serve:

Place the tuna steak on a clean plate and spoon the relish over the top of the Tuna.

 

28th December 2009


This fresh fish dish is absolutely delicious and can be made regardless of the season.

 

Preparation Time: 10 Minutes

Cooking Time: 10 Minutes

Serves: 6

 
What You Need:

6x 150g Firm white fresh fillets (we recommend fresh Yellow Snapper)

300g Fresh Chow Mein Noodles

1x Large Carrot cut into matchsticks

1x Red Capsicum cut into matchsticks

5cm Piece of Fresh Ginger cut into matchsticks

1x Tablespoon Sesame Oil

2x Cloves of Garlic

2x Green Onions thinly sliced

¼ Cup Soy Sauce

¼ Cup Chopped Coriander

1x Tablespoon Sesame Seeds

Lemon wedges & Sweet Chilli sauce to serve
What Now!

1.    Preheat oven to 220/200 Fan forced. Combine carrot, capsicum, noodles, ginger, garlic and onion in a large bowl.

2.    Combine Soy sauce and Sesame Oil in a small bowl

3.    Tear baking paper into 6x30cm Squares. For each piece of Fresh fish, place a piece of paper on a flat surface. Top with 1/6 of the noodle mixture. Top with a piece of Fresh Fish and drizzle with a few teaspoons of the Soy mixture. Fold the paper edges to enclose the fresh fish and form parcels. Place in a roasting tray.

4.    Bake for 10 minutes or until the fish flakes easily.
To Serve:

Place open parcels on plates and top with the coriander and sesame seeds and serve with the lemon wedges and sweet chilli sauce.

11 December 2009

Nothing beats the smell of fresh fish cooking and a nice glass of white wine. This recipe will give you a beautiful fresh fish meal that will be ready in 30 minutes, perfect for those hot summer days when you dont feel like standing over a hot stove.

Preparation time: 15 minutes

Cooking Time: 15 minutes

Serves: 4

What you need:

4 x 500g Fresh Snapper (refer to our previous blog entry on how to choose fresh fish)

2 x  Cloves of Organic Garlic

8 x Kaffir lime leaves

1 cup of Coriander leaves

2 x Tablespoons of Extra Virgin Olive

1 x Fresh Red Chilli (Thinly Sliced)

10g Fresh Ginger (Thinly Sliced)

Chilli Lime Dressing:

80ml Sweet Chilli Sauce

60ml Fish or Oyster Sauce

60ml Lime Juice

2 x Teaspoons peanut oil

Cooking the Fresh Snapper:

Preheat oven to 240/220 Fan-Forced
Rinse the fresh fish inside and out with fresh cold water once done pat dry with some paper towel.
Place the Fresh Fish in two shallow greased baking dishes.
Divide the Garlic, Lime leaves, Ginger and Chilli among the fish cavities and rub the fresh fish with the olive oil.
Roast the Fish uncovered for about 15 minutes or until cooked through.
Meanwhile mix together the ingredients for the Chilli Lime dressing in a screw-top jar and shake well.
Drizzle the dressing over the fish and sprinkle over the fresh coriander.

Sweetlips Fresh Tip:

Rub the kaffir lime leaves before adding it to the fish, this will help bring out their awesome flavour.