Search Results for 'Fish'

Preheat the oven on CircoTherm® intensive to 200°C.   Add the potatoes to a large saucepan of water with the vinegar and bring to the boil using induction setting 9. Boil the chips for 5 minutes then remove from the heat, carefully drain and cool quickly in cold water. Once cold, drain well in a colander.   Pour the oil onto the universal tray and heat for 6-8 minutes. Meanwhile toss the chips in the combined flours and seasoning until well coated then place into the heated oil on the tray. Bake turning every 15 minutes for 45-50 minutes until crisp and golden.   Three quarters fill a large saucepan with oil the heat using induction setting 7 or 8 until well heated (see notes).   Meanwhile, in a bowl combine the sifted flours, salt and pepper then gently whisk in the beer until the batter is thick and smooth. Toss the fish lightly in the extra flour, shake off any excess then dip into the prepared batter, shake off any excess then carefully lower into the hot oil. You should be able to cook 2-3 pieces at once depending on their size. Fry the fish for 3-4 minutes or until cooked, crisp and golden. Drain well on absorbent paper and keep warm until all fish has been cooked.   Combine in a bowl the mayo, gherkin, olives, capers, spring onion and lemon rind, mix well.   Serve the fish and chips with a dollop of tartare sauce and lemon if desired. Serve immediately. 

To begin cooking your spicy coconut fish, preheat oven to 200°c on CircoRoast.  Line the Universal pan with baking paper & place the fish pieces on the tray.  Combine the coconut milk with the Wok Spice, shallots ginger and Thai basil and mix well. Spoon over the fish and lightly spray with olive oil.   Cook on shelf position four for 18 to 20 minutes or until the fish flakes slightly when tested with a fork. The thickness of the fish will determine the cooking time.  Sprinkle the spicy coconut fish with extra sliced shallots and serve with steamed rice & beans. 

Preheat the oven on CircoTherm® to 180°C.  Combine in a bowl the sourdough, herbs, lemon, cheese, butter and salt and pepper.  Pat the fish dry with paper towel and place onto a paper lined universal tray then spoon the crumb mixture evenly over each piece of fish.  Bake for 15 minutes or until fish is cooked though and crumbs are golden.  Meanwhile arrange the spinach leaves, pear, walnuts and Parmesan on a serving platter then drizzle with the balsamic glaze.   Place the fish onto serving plates and serve with the Pear and Spinach Salad

Preheat the oven to 100°C, CircoTherm®. Place baking paper on two oven trays. Peel the potatoes, cut them into sticks and let them rest in a bowl with cold water. Meanwhile, heat the oil in a pot or deep fryer, to 150°C. Drain the potatoes and dry them gently on a kitchen towel. Deep fry the potato sticks in portions for 3-4 minutes until they are just turning soft. Place the potato sticks on one baking tray. Heat the oil to 175°C and deep fry the potato portions again for about 2 minutes until they turn golden brown. Place the chips on the second tray and season with curry, paprika and salt. Place in the oven to keep warm. Cover the fish fillets with salt and pepper on both sides. This extracts water from the fish and allows for a more meaty texture. Cut fish fillets in finger-food style pieces. Cutting seafood into uniform size pieces will allow for even cooking. Now to make the beer batter. Sift flour, baking powder and sugar in a bowl. Add water, beer, vinegar and a few drops of Worcestershire sauce. Stir only briefly. The batter should have the consistency of medium whipped cream. If the dough is too dense, add a few drops of beer. Heat the oil to 190°C. Cover the fish pieces with a thin layer of batter and deep fry for 4-5 minutes on both sides until golden brown.

Preheat oven on CircoRoasting to 180°C. In a baking dish, toss together the fennel, tomatoes, the Venetian gondola spice and olive oil. Season with salt and pepper. Place dish on shelf level 3 and cook for 20 minutes or until fennel has lightly caramelised and tomatoes just soften. While the fennel and tomato is cooking, make the garlic bread. Combine the butter and garlic salt. Spread butter on each side of the ciabatta slices. After the 20 minutes of cooking time, add the fish and bread. Arrange two slices of bread and then a flathead fillet alternatively, gently pushing into the fennel and tomato mixture. Return baking dish to the oven and continue cooking for 15-20 minutes, or until fish is cooked and the garlic bread lightly golden. Sprinkle with dill and serve.

To begin your Crispy Barramundi and Chimichurri sauce, pre heat oven on CircoTherm® intensive to 275°C. To make the Chimichurri sauce place the parsley, oregano, chilli, lemon zest, garlic, olive oil, red wine vinegar and salt and pepper into a small bowl. Stir until well combined. This process can also be done with a mortar and pestle. Set aside. Season the barramundi liberally with salt and pepper, in particular the skin. Line a universal tray with baking paper. Add 1 tablespoon of olive oil onto the tray for each piece of barramundi and sit the fish (skin side down) directly on top of each puddle. Place the tray in the oven on level 1 and cook for 12 minutes. Remove from oven, top the crispy barramundi with Chimichurri sauce and serve immediately.

Place the prawns into a medium mixing bowl, pour half the fish sauce over the prawns with the garlic and set aside for at least 30 minutes. Slice the potato into coins about the width of a 20 cent piece coins and place into another mixing bowl with the oil. Remove the base of the asparagus, at least the first 5 cm then cut into halves, slice the chilli. Add these together with the prawns then add remaining fish sauce. Mix them all together. Pick the parsley and coriander, then wash and roughly chop.  Zest the 2 limes and juice them, set aside. Select full surface grill at 275 then place the potatoes onto a universal tray with a sheet of baking paper underneath then place onto level four and grill for 8 minutes. Add all the prawn and asparagus mix over the top and grill for a further 6-8 minutes. When the prawns are done remove and place in a serving bowl, add in the herbs and lime, stir through and serve.

Place the coconut milk, lemongrass, garlic, chilli, fish sauce and brown sugar into a blender and puree until smooth. Remove from the blender and place into a medium bowl. Add the eggs, prawns and desiccated coconut, mix together and marinate for 1 hour. Soak bamboo skewers in water for 1 hour then thread 3 prawns on to each skewer. Heat the grill on Full Surface to 250⁰C. Line universal tray with baking paper and top with wire rack. Place the skewers on a wire rack and place in oven on shelf level 4. Cook for 2-4 minutes or golden, each side. Serve immediately on a platter with lime wedges.

Pre heat oven on the CircoTherm® at 200⁰C. Peel the potatoes and onion then dice into 2cm squares, cut the broccoli and cauliflower into small florets, cut each zucchini into 6 pieces then take the seeds out of the capsicum and cut into 2 cm pieces. Place everything into a large mixing bowl with the garlic, ginger and soy sauce and mix everything together. Line a universal or baking tray with baking paper, place vegetables on tray and place into the oven on level 3. Bake for 30 minutes. While the vegetables are cooking, place soy sauce, mirin, brown sugar and sesame oil into a saucepan. Using a fine grater or microplane grate garlic and ginger into the saucepan. Place saucepan over medium heat and cook sauce for 5-10 minutes to reduce slightly. Allow to cool. Line a universal or baking tray with baking paper. Brush salmon fillets with teriyaki sauce. Place salmon on tray. Add salmon to oven when there is 10 minutes remaining on the vegetables. Cook salmon for 6-10 minutes depending on desired degree of doneness and thickness of the fillet. Brush with teriyaki sauce once during cooking time. Any remaining sauce will need to be reheated to serve with cooked fish to ensure food safety.  Remove vegetables and salmon from oven and serve.