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from work early, come home, cleaned up the place, now I'm going to make a slap up dinner for it
to celebrate the anniversary, you know what I mean?
So what I've got here, I've got some beautiful fresh rainbow trout, got some foil here,
bit of melted butter, now what we're going to do is, plenty of butter on this foil
so the fish doesn't stick to it.
Put a trout down like that, a bit of salt and pepper
into the opening in there, get the flavour always
and some lemon, now with lemon you've got to be careful, you might get a lemon that's
you know, too earthy, bit of tasting, you know, sour tasting, which a lemon's supposed to be
but they are supposed to taste like lemons, supposed to be fresh, so always try your lemon
and, oh, that one tastes like a lemon, I can tell you.
I've sliced up a few pieces here, pop them on top of the trout
and what you've got to do is wrap it up, now make sure
you wrap it up nice and tight, you know what I mean?
Really tight like that, now how are we going to cook these?
You know what I thought, since I had the dishwasher already packed, I thought
I'd knock them straight into the dishwasher, so I've got two of them done here
pop them into the dishwasher now and put the dishwasher on
by the time the dishwasher's, you know, ready, the fish will be cooked to be great
early on but did some hors d'oeuvres, you know, bit of toast, just a square of toast
I've got some gherkin, bit of mayonnaise, bit of sour cream there, wicks it all together
put them in that, topped them with smoked oysters, you know what I say about oysters
so I'm not going to miss a trick here.
So the hors d'oeuvres are done already, we've got the trout cooking in the dishwasher
going to go and set the table now, be ready.
Okay, dishwasher's finished, trout's been cooked, hors d'oeuvres are made, table set
everything's ready to go. Now look, a couple of important things when you make this
make sure that the fish has been wrapped up really tight in the foil, that's number one
and number two is make sure that the dishwasher's in its hottest setting
that's really important. Now to serve this, all you've got to do is fold
the foil down like that, just on the side of the plate like that with the fish
you don't have to slide it off the foil or anything like that, you can serve it in the foil
like that and it looks absolutely tremendous. You didn't think I'd be able to cook that
in the dishwasher did you? I bet you didn't think so.
Couple of bits of lemon on it like that and some parsley and I'll tell you what
that meal there is absolutely sensational.
Just excuse me for a minute will ya?
Oh hi darling, how are ya? Happy anniversary!
Yeah, it's not today. Oh okay, rather than, okay.
Well, seems our anniversary's next week but I've got a nice food of trout anyway.
See you next time.
Okay, I've worked out what we've got to get so let's hit the fish markets to see why it is
the best place in town to get your hands on some really fresh fish.
This is a Sydney fish market. This is the second biggest fish market in the world. In
1991 it was totally computerised and remodelled. Fish from all over the world come and go through
here. 30 million tonnes a year in fact, either delivered directly by road or shipped in by
sea. Crabs, prawns, scallops, lobsters, they're all here. Now that bloke, he looks familiar.
G'day there, today we're going to do octopus on the barbie and I'll tell you what, everyone
asked me the question, how do you get the octopus tender? Of course in the Mediterranean
years and years ago the Greek fishermen used to grab the yoke, bite it at the back of the
neck to kill it and beat it like crazy on the rocks. We haven't got time to do that
now. In the fish markets down there they get these special tumbling machines that tumble
them for a couple of hours, make them nice and tender. And I tell you, you can always
tell if an octopus has been tumbled or not by the way it's been curled up. It's curled
up into a ball like that. Now this has been tumbled already and I'm going to show you
how you cut it and clean it. Now roll him over so you see his eyes and just cut the
head off just below the eyes there. And roll the legs out and what you've got to do is
open that up there and you've got to get his beak out, which is his mouth, and you've got
to cut that out of there. Just cut into it. Then you just cut the legs into a couple of
pieces like this and then you start on the head. Now don't throw away the head, it's
good flavour and you're wasting a lot of the yoke here if you do. Find his eyes and roll
him over onto his back. Then what you do is cut down right down the back there and open
it straight up like that. Just get your fingers in there, don't be scared of it. Not going
to hurt you. Get your knife in there and just cut all that away. Cut as much as you can
away. The rest of it, just get your fingers in there. Pull it out. There we are, we've
got the head clean and we've got the tentacles done. Anyway, we've got the yoke here now.
What I'm going to do and add to that is a bit of oil. Now not too much, don't go overboard
with it. Just a bit of oil and give it a quick twist around. Now what we're going to have
to go with, this is a sauce. So I'm just going to grab the sauce. Now what I've done is,
I've got a bit of garlic, a bit of ginger, a bit of chilli and some oil in there and
to that I'm going to add a bit of sugar and give it a quick mix around, just like that.
Okay, now I've given that a mix. Now we're going to put in some black sauce or Worcestershire
sauce, whatever you want to call it. Not too much, a couple of drops and some tomato sauce.
Now look, don't laugh about putting in tomato sauce. Every barbecue's got tomato sauce and
I tell you, with this dish in particular, it tastes terrific. Give that a quick mix
around like that and we'll set that over the side for later. Okay, now chargriller's nice
and hot, the octopus has been cleaned into the oil, straight onto the chargriller there.
Now what we're doing with this here, we're not actually cooking it on the chargriller,
we're only going to sear it on there, just quickly, just turning it over and that's why
we had to have the oil on that otherwise it's all going to stick. Okay, now just a second
onto that, now straight onto the hot plate. Now we've got them on the hot plate. Now this
is where the sauce comes in, we made before, you remember? So what we're going to do is
add the sauce into that, into that ocky like that. Put it all in there and that's going
to take probably about four or five minutes to cook. There you go, it's going to be great.
Now, pop it straight onto the plate like that. Easy as. Ocky on the barbecue and all that
sauce has coated it and the flavour in that is going to be something sensational. Ocky
on the barbecue. See you next time. Octopus done that way is one of my all time favourites.
Remember this? It came with your cassette. Take it shopping with you because apart from
having over 30 great seafood recipes, it's also got a national fish finder that will
tell you at a glance whether your fish are after is in season or not. And remember, you
can substitute most fish on the menu if you really have to and this will tell you that
as well. This dinner party is pretty important to me tonight so I thought I'd prepare something
really spectacular as the centrepiece of the table. A whole snapper, baked, englazed and
served cold with an oyster sauce. I can hardly wait. Speaker the devil, fresh as a daisy
and in top condition. Now if I couldn't have got hold of a snapper, I could have substituted
this for a red emperor or even a coral trout. Consult your handbook and you'll never have
a problem. I reckon he's about three and a half kilos. Well, what can I say? G'day,
we're at Watson's Bay today. We're going to cook this beautiful rainbow trout. Just have
a look at that beauty. Seems a bit of a shame to cook him but that's bad luck for him. Good
luck for us. What I'm going to do now before we start is I'm going to score just down the
back here in the fish. Just run me the knife along the backbone. There are two reasons for
that. I'm going to stuff him later with some bacon and also this will make it cook quicker.
Let the heat in. Got a tray here that's going to go into the barbecue in a minute. Got a
mix of tomatoes. I've got some leeks. I've got some onions. I've got some celery. I've
got a mid plant. Absolutely sensational. There we are. We've just popped the fish on that
like that. See we've done that nice and easy. Got some vegetables here. Got some asparagus
put around here. Got some carrots and potatoes. The trick is with the fish here, you've got
to fill them up with everything else as well. You know, you have that fish there if you
have 10 or 12 people over, it's not going to be enough. So if you've got the veggies
and everything around the side here, it just fills them up a little bit more and the flavour
of those vegetables when you get the juice from the fish running into them, nothing short
of sensational. Alright, bit of bacon here. We're going to run along the back there. Like
we said, we've got some chopped bacon in there. Just run him along the back there. Just fill
that up. It doesn't have to be closed tight. Just leave that open like that. A couple of
good bits of butter on the top there. You want a good bit of butter there so it's going
to melt down there. Salt and pepper over that and the veggies. Bit of good Australian wine
there. Splash of wine never hurts anything. Plus keeps the fish moist. Got him there.
We're going to put the foil over the top of the fish. This will keep the heat in. The
fish is in the barbie. It's going to take about 20, 25 minutes, but you've got to check
it all the way through. Now what to look for when you're cooking the fish is to make sure
that the skin, the flesh changes colour. It's going from that orangey colour that when you
put it in, it's going to go to a pale pink colour. The beauty of doing a dish like this,
whether it be ocean trout or some other snapper or even a dew fish, something like that. Put
it in the barbie, go and join your friends, have a drink with them, come back, check on
the fish. When it's cooked, put it on the table and it's done. Everyone eats at the
same time. Everything's done. It's the best thing you can do with a barbecue fish.
Okay, I had a peek before and it was ready. I'm going to show you at home there. Just
take that off and take that foil off that. Look at that. Absolutely fantastic. Magnificent
fish there. Cook like that. There she is coming out of the barbecue. We'll just put her over
there. Look at that. Ready to go. Put it straight down on the table, ready to eat. That's the
ocean trout on the barbecue. See you next time.
It's worth remembering when you're choosing a fish that even though it's pretty fantastic
having that monster screaming off the end of your rod and that freshly-brewed slapping
you in the face, the bigger doesn't necessarily mean better when it comes to eating fish.
Now I've cooked the fish as big as 60 kilos and it was great, but it's not the sort of
thing you're going to do every day. Some species, take snapper for example. An 800 gram fish
is going to be sweeter because the flesh is a finer texture. But there's nothing wrong
with a big fish either. Just remember that the flesh is going to have a coarser texture
and it's going to take longer to cook. Most big fish will taste different to most baby
fish. That's a great thing about seafood. All those fantastic flavours out there.
Donny, can you chuck that snapper on the ice for me? I'll be back to pick it up later on.
Another trick to shopping for seafood is knowing how to recognise fresh when you do or don't
see it. The eyes are the first thing to look at. They should be bulbous and clear like this
because as the moisture level of the fish drops the eyes start to sink and the gills
should be bright red. The next thing to look at is the tail and scales. The scales should
be shiny and moist and if the skin or tail is dry then the fish could have been sitting
around for a while. Tell you what, this shopping really takes it out of you. I don't know how
my wife can make a full time career out of it. Oh good on you there. Champion. Fantastic.
Look at that. Silver dory. Silver dory. Now that reminds me the one about the deep sea
fish. Silver dory? Story? Anyway, silver dory, red fish, even ocean perch are usually trawler
netted. The same goes for the ground dwellers like the flathead. And the build up of the
fish in the net along with the water pushing against it can sometimes squash the fish.
Now it's not the end of the world. What it means is you might see the flesh and it might
be a little bit distorted or uneven. The eyes might even be bloodshot but it doesn't affect
the taste or the flavour one little bit. Now I'm going to get stuck into this and it's
not going to be a pretty sight so why don't you have a look at this instead. G'day folks,
here we are at Macquarie Lighthouse, Australia's first lighthouse and what a better place to
make fish kebabs. We're using the Weber Grill and shish kebab set here and it's a beauty,
let me tell you. Well with kebabs it's pretty much you can use whatever you like but today
we've got some good fleshy fish which is important with a fish. I'm using a bit of dew fish and
as you go along you just make sure you go right through the centre of the fish and put
it on. I've got a bit of eggplant. I grew this in the own garden if you wanted that.
Some onion. A bit of capsicum here. Now this has all been diced up ready just into bite
sized pieces. I'm sure you've all done it at home. A bit of pineapple, fresh Queensland
pineapple. A couple of scallops, Zanzi scallops are beautiful too. Got a bit of calamari down
here. It's just been cut into a slab like that and we're going to bend that over, we're
going to fold that over and push that through like that. Beautiful quick Queensland king
prawn again, look at that beauty there. Stick that on there. Going to put on a cherry tomato.
It's just you can use whatever you like around the house. You know when you go out to the
barbeque, just grab whatever you've got and just put it on there. There you are, there
she's done. Look at that, beautiful. There's a feast there I'll tell you. Now for that
we're going to have to have a sauce for that to baste it. So what I've done is I've got
a bit of butter and I've mixed some paprika in there and we're going to go put a little
bit of ginger. Now what I'm going to do is just roughly slice up a bit of ginger there.
Not going overboard making it too fine. It's only a baste and you only want the flavour
to go in there. I haven't peeled it or anything like that because you're going to get the
flavour right through it. With that I'm going to get a bit of coriander. Just rough chop
again. You don't want to be mucking around. You're out in the barbeque with the kids there
and hubby's waiting, he's having a beer or the missus might be sitting down having a
glass of wine or something like that. You don't want to be mucking around too long.
Give that a mix around, splash a wine in there. Well we've had the barbie warming up there
while we've been preparing all this so she's ready to go. Take the lid off, grab the shishkebabs
like that, pop them on top of the grill there. Careful not to burn your finger like I did.
Bit of a basting here that we've made up. Put that on like that. Be generous with it.
Get the flavour to go right through with it. Nothing worse than getting one of those shishkebabs
and you haven't got any baste on it. There we are. Simple as that. Now what you've got
to do with these, you've got to keep watching them, you've got to keep turning them. So
every three or four minutes have a look at it, give it a turn, a little bit more baste,
they'll be ready. Pop the lid back on. Just be careful taking them off the webber there.
They get a bit hot. But there they are. Fish kebabs look terrific. Great to be with you.
See you next time.
I needed that. I'm a new man.
It's been on you though. Thanks mate. Right, we've bought the fish. We know it's fresh.
The condition's good and the right size for a dinner party for four. Now I'm going to
bake this snapper. So what we need is a good wine to complement it. So what wine goes good
with baked snapper? It's simple really. Buy the wine you like. Now the guidelines were
always there but people these days are a lot more relaxed about what wine goes with what.
The thing to remember with fish is how much it varies in flavour. Tuna pan fried in butter
and lemon juice is going to be strong and rich. Garfish, gently grilled with a little parsley
and butter, will be a lot softer in flavour. Let's take the garfish first. With a delicate
flavour it requires a light crisp wine, something with a little bite to it. I'd like a sauvignon
blanc like this. For the tuna I'd probably go for a wine with a bit more body. Like this
chardonnay with a touch of oak. But above all, drink the wines you like to drink. Some
reds go beautifully with fish. Personally I like clean simple taste. The new Australian
whites with plenty of flavour. But it is a personal experience. So have a lot of fun
experimenting. It all gets back to our philosophy at Doyles. Good food, good wine and good company.
That's what counts. But I'm going for this chardonnay tonight. It's got a nice crisp
finish and it's not too strong. But a beer's also a great complement to seafood. It can
be just as complex and needs a lot of careful consideration. I like a light beer with plenty
of flavour. Now there's tons of beers out there on the market. So again, have fun experimenting
a bit. Speaking of beer, that reminds me. So folks, today we're making fish and chips.
The old favourite. Everyone loves it. From grandma right down to the kids. Cut a few
potato wedges here. We're just going to plop them in the deep fryer because they take three
or four times as long to cook than fish does. The most important thing with making any fried
fish is the batter. I'm going to make a nice beer batter. Two reasons. Makes the fish nice
and fluffy. Also dad can have any of the leftover beer. So we've got a can of beer in there.
Put a little bit of oil. Pinch of pepper. One egg. You don't have to worry about separating
the egg. Put the lot in. Give that a bit of a mix around. And then we're going to put
some flour. Now everyone says to me, how thick should you make the batter and how light?
I think it should be made as thick and cream. You don't want it too heavy because the fish
is going to sink right to the bottom. You want it light and fluffy. So there we go.
We're just going to chuck a little bit more flour there. You want to do it quick. Don't
worry about getting all the lumps out. You're going mad worrying about that. And she's ready
to go. Next we're going to get the fish. Now I've got some nice silvadori here. And all
we do with that is coat it in the flour. Now that stops the batter from slipping off the
fish. So if you coat that in the flour, the fish will stick a lot better to it. Now we're
going to take her over here. We've got the chips cooking. Just going to move them across.
You don't want to mix it too because the batter will run into the chips. Just coat it in there
lightly. Let it run off. And just slide it in very gently. Don't drop it in like you're
scared of the thing. Just put it in nice and slow. There you are. The oil won't hurt you.
And that will take about three or four minutes to cook. By that time the chips will be ready.
And there you are. You've got an easy meal. Pop them in there with the fish now. The batter
is set so you haven't got that problem of the batter running off into the fish.
Righto. Now the four minutes later, it takes about three or four minutes. We've got the
fish beautiful and golden brown. You see how that batter's going nice and crisp like that.
Golden light. Chips are ready. Fish is ready. This is going to be a feast, all right. Fish
on the plate there. Nice and easy. Look after your fish. Don't go rough with it. It tends
to break a little bit. The chips on the side like that. Dirty. Look at that. There we are.
Got it over. Get some nice garnish on this. A bit of lemon. Lemon's always nice with the
fish and chips of course. There we are. Nice glass of wine. And how can you go wrong? Fit
for a king, fish and chips. Good on you. See you next week.
We cook a lot of fish like that at the restaurant. And remember, keep your oils fresh by keeping
them well covered and stored in the fridge. And don't use your oils for anything else.
Oils will absorb flavours that can be passed onto the fish. And you don't want anything
spoiling that great taste of seafood. Don't you just hate it when you can't remember where
you parked your car? Just as well the cooking's a lot easier than the shopping, let me tell
you. And cooking seafood is easy. It doesn't require anything more than you'd normally
have in your kitchen. Good big fry pans with a heavy base. A pair of short tongs. A fish
lifter or an egg lifter. A good set of knives, including a serrated edge knife. A whisk and
a pastry brush. Bowls. Cutting board. Decent pair of salt and pepper shakers. And a good
grater. It's that simple. You don't need to get fancy. Now there's lots of ways to cook
seafood but the two most common ways are a quick searing style to seal the juices in
or a slow penetrating heap to bake. Now I'm going to bake my snapper but I used a quick
searing style when I cooked some New Zealand scampi on the barbie. Take a look and you'll
see what I mean. G'day there. You've heard the expression, you know, chuck another prawn
on the barbie. Even Hague said chuck a shrimp on the barbie. Not us. We're going to use
scampi. Now look, these scampi, have a look at them. They're actually a killer prawn.
Now they're, look at the claws on them. They'd rip a prawn apart. I'll tell you what, they're
a vicious looking thing. Look at the spikes and all the horns and everything on them.
Now they're from Western Australia these and they've only been caught in the last five
years. A beautiful taste. They're very similar to prawn but a lot sweeter. Absolutely sensational.
Now I'll tell you, this one, I'll show you how to cut it in a minute but this one's a
female one. You might see she's got the eggs there. That's how you know. Now if this was
a fish that'd be caviar. I don't know what you'd call it on a scampi. So what we do is
we roll him over on the back. You've got to use a serrated edge knife to cut these. Now
what you do is you hold them in there and you cut them straight down the back. Just
be careful to cut them straight. Be careful of all the spikes. I'll tell you. Do some
damage to you. Now what you do is you open them right up. Break them right open like
that. Now you get your tongs and you just clean out all that stuff in there in the heads.
Now you don't have to. I've got a mate of mine, Eric Love. Eric, if you're watching,
g'day. He'll eat all that. When he eats prawns he eats a prawn's head and all. He doesn't
muck around but we're going to pull it out. I'm a little bit more dainty than he is. So
we're pulling them out like that. What I'm going to do now is cut the rest of them and
they'll be ready to go on the barbie. Okay, I've just knocked over the last of them. They're
all rousy. Now I'm going to show you how we're going to cook them. A bit of butter on the
barbie here like that. A good sizzle around like that. Now to that we're going to add
some chopped shallots that I chopped earlier and a bit of dill or fennel. Now look, I tell
you, I don't know what this is. It's just this stuff here. Now maybe on the dill and
I'm calling it the wrong way. I don't know. But I'm sure you'll be able to find them in
green grocers or your fruit chop. There it is. I'm only joking. It really is dill. Now
on top of that, I've got that cooking around nicely like that. Now a couple of the scampi.
Now what we do is we put them skinned down, you know, fleshed down under the barbecue
like that there. That's how they cook. I tell you. They're looking fantastic. There we are.
I've got them down onto the hot plate like that now. Just pop the last one down there.
Now what I do is as soon as I put the last one down, I start on the first one and just
roll them over. Now you can see they cook very, very quickly and the beauty of these
to find out if they're cooked or not, you can tell by the way they go white. The flesh
goes nice and white on them. Pop them back over again. Start at the top again. I tell
you what, the camera crew, they're licking their chops. They're not getting any of those.
I can tell you. Okay, now these are nearly cooked. So what we're going to do is we're
going to get a bit of perno, which is a French liqueur with an aniseed taste. And I tell
you what, we're going to splash it over the scampi's and with the scampi, absolutely sensational.
So give them a good splash over there. Don't be miserable on it. Okay, so they're cooked
now. Be careful when you pull them up onto the plate. There we go. Scampi's on the barbie
with perno and dill. See you next time.
You can see what I mean about a quick searing style. Now if you're going to cook seafood
that way, make sure you cook it quickly. After all, seafood contains 98% moisture and you
can boil all those flavours out. Take octopus for example. Cook that too long, you'll end
up eating rubber bands. Another great way to cook seafood is to cook it in its own juices.
That way you save all those great flavours. Here's an example.
G'day. The boys from Fish International said to me, why don't you come out in the down
the harbour on the Polaris. So I get on board the boat. What do they do? They stick me straight
in the galley and say to me, start cooking. So what I'm going to do today, I'm going to
do some chilli and ginger prawns. I've heated up some oil and some butter in the fry pan
there. I'm just going to put in a bit of ginger and a bit of chilli there. Now you can put
in as much as you like or as less as you like. I think I'll put in a fair bit of chilli.
They're all looking thirsty out there. That'll get them really going. Adding to that I'm
going to put in a few capsicums. A few leeks, I've just cut them all up very finely. Just
tossing them around like that. A few snow peas. There you go. Just like that. Just stirring
it around quickly, you know, like you do at home on the wok. If you haven't got a wok,
a fry pan will do. Some of these kingies. There we go. Put a few in there. Just mix
them around like that. This is a really quick dish. You've just got to cook it very quickly.
I'm going to put in just a bit of coriander there just to bring out the flavour of the
prawns a little bit. The boys had just yelled out how long it's going to be. I told them
all their horses, go and have another glass of wine. It won't be long at all. Just going
to put in a bit of brandy. Just like that. I'm just going to flame that off. Just finish
it off like that. Oh, I tell you what, it smells fantastic. Get the old plate ready.
Pop them straight onto the plate. Just give the crew a yell. Tell them come and get it.
She's all ready. There you are. It didn't take long at all. You can cook another batch
up in a couple of minutes. If you use that same oil again, just start all over again.
You won't have any problems with it at all. There you go. Lovely chilli prawns. Now, presentation
is everything. I've got a few tomatoes here, some coriander, a few lemon slices and a sprinkle
of chopped parsley. Now, these blokes wouldn't know the difference, but I've done it and
I'll take it out. See what they think. The boys had just sent me in for another bottle
of wine. We've had a great day. They've been out catching fish all day. I've been in the
kitchen here cooking prawns. I can't wait till the next time.
Oriental dishes always go down a treat. Now, this snapper's perfect. I could have got them
to scale and gut it for me when I bought it, but if you want to get the most out of a fish,
try and do it yourself. It'll be worth your while and here's why. For a start, don't throw
away the head. You can use it for soups and boulevards. The same goes for the bones, fins
and frame. The fillets can be poached, grilled, baked or fried and the gut makes excellent
bait. If you don't want to do any of this yourself, get them to do it at the shop when
you buy your fish. Ask them to throw all the scraps into a bag and here's what you can use
them for.
Hi there. Snapper chowder today. Got a beautiful fresh snapper from the Sydney fish markets
here. Have a look at it. She's terrific. What I've done is taken the sides off the side
of her. Now, what we're going to do, we're going to pop her in the stock pot. Now, the
secret with making a good stock is using good fresh fish. Don't use anything old. You want
something good and fresh. This snapper is certainly going to fit the bill. Look at that.
She's a beauty. Now, I've popped her into the boiling water there. Just drop her in
there and I'm going to put in some vegetables. Now, these vegetables are the offcuts of what
we're going to use later on, so I'll get back to them in a minute. So, we're just going
to pop them in like that. Good bunch of parsley there. Freshen it up. Don't forget the parsley.
And if you've got any bay leaves, you know, now go out and buy some if you haven't got
any, but if you've got any at home, just a couple of bay leaves broken up like that.
Pop the lid back on her. And what you need is you need that to come to the boil, then
you want to simmer it. Now, you want to simmer it for about two hours. The longer you can
simmer it, the better flavour you're going to get out of that stock. Okay. While the
stock's been boiling away, it's been going terrific too. It's been on there for about
two hours just simmering away. I've had a look. It's terrific. What we're going to do now
is make the base for the soup. So, I've got the pot there that I'm going to eventually
use for the soup and I'll put in a good whack of butter there. Now, don't be shy on the
butter. You need a good bit of butter. Now, the vegetables I was talking about later,
there they are, chopped up. We've got some carrots, we've got some onions and we've got
some celery. Just going to pop them in with the butter there like that. Give them a bit
of a stir around. Now, add to that, we're going to put in the fish. I've filleted the
fish and I've boned the fish. Now, it's important to get all the bones out. You don't want someone
eating the soup and getting a bone stuck in their mouth. You murder at the table there.
So, we're going to put the fish in like that. Just stir that around. That's all come off
that snapper. I tell you what, it's going to be a great soup. And into that, I'm going
to put, I'm going to be in trouble for saying this, but I don't care, some chicken stock
cubes. I tell you what, that brings out the flavour of the fish like you won't believe.
Now, on that, I'm just going to stir that around and what I'm going to do is I'm going
to let that sit there and I'm going to let it simmer there for about 30 minutes. You
want it on very, very low. You don't want the butter to burn. You just want it to sweat
away there for about 30 minutes or so. Okay, the base has been cooking for about 30 minutes
or so. I'm just putting the last of the fish stock into the base. Now, I've strained it
like that because you don't want any of those chunky vegetables or any fish bones to go
in there. It's important. Just going to give that a stir around. Now, I'm going to add
some cream into there. Now, the rule of this is you add about, I don't know, about one
fifth cream to the rest fish stock. So, the smell from that is fantastic. Now, to thicken
this up, if you want to thicken this up, a lot of people use flour and milk and stuff
like that, but you don't want to do that. What you want to do is get some potatoes.
Now, what I've done is I've cooked up some potatoes and I've mashed them up. A couple
of potatoes in there, just mashed up like that. Now, that will thicken that up naturally.
Good idea when you're making soup, you have a good solid base saucepan. Non-stick one
if you can get it. Well, there you go. Snap a chowder. Fit for a king. Now, if the kids
aren't into fish soup, I'll tell you what you do. Get some noodles, put it in there,
tell them it's chicken noodle soup. They won't even know the difference. Snap a chowder.
It's sensational. See you next time.
Now, let's get on with this snapper. I'm going to need a good sized baking dish. And now
is the time to preheat the oven to around 210 degrees Celsius. Now, I'm going to be glazing
my fish, so that means I like to cook it and let it cool. Cold fish taste just as delicious
as hot fish, and this one looks a treat, done up as a centrepiece for a table. Now, I'm not
going to stuff mine, but if you're feeling adventurous, you go for it. Now, I've got
me baking dish here, me oil, good fresh oil. Now, what you do is just pour it into the
baking dish like that, not too much. Get a pastry brush and make sure the oil is evenly
distributed right around the pan. Don't forget the sides. You don't want the fish sticking
to them. Now, once you've done that, you need a small bowl for the fish to sit on. Okay,
so you get your bowl, pop it straight into the pan like that with your fish over the
top of the bowl, just like that, so it gives the appearance that the fish is going to be
swimming. See how we're going to bake it standing up. Salt and pepper the fish, and then with
that same pastry brush you had, you don't need any more oil on it, just brush it all
over like that. Next, we've got to cover the fish with foil. Turn your oven down to 120
degrees and 40 minutes later, it'll be done.
Hi, Dad.
Hi, Kim, how are you?
Good. What's for dinner?
Fish.
Oh, great.
There's no pleasing some people, is there? I'm going to get the ingredients for the glaze
together, so have a look at these fillets I cooked on the barbie up at Daydream Island.
G'day. Good to see you again. Well, we're out here on the barbie. Probably best thing
about all outdoor life in Australia is cooking on the barbeque. Most people think of steak,
but not me. I always think of fish. And when I'm down at the beach, Shaq, I always like
to have a good barbie and cook up a good feed of fish. Now, up here, I've got some nice
coral trout. Now, we're up here on Daydream Island up on the Whitsundays, and I always
like to use a local produce because it's always nice and fresh. It's always a tip for you.
Always go for the local stuff. It's always the best. Now, we're going to make coral trout
mignere today. Now, it's a fancy word I know. I don't know how to spell it, but I know how
to cook it. I'm going to show you how to do it right now. It's quick, it's easy, taste
to rip.
Okay, now, we're going to show you how to cut the coral trout up. Now, with fish, always
cut towards the tail. So, you're going to cut a couple of slices. And I'll stop there
because there's a bit of bone in coral trout down the top there. So, what you want to do
is just cut that out. Now, once you've cut that out, don't throw that bit of fish away.
You can use that to make fish stock out of it. So, just cut that like that. Now, I've
got four lovely pieces there now, all cut up. Now, what I'm going to do now is I'm going
to put the pan on the fire. Add to that, I'm going to put some butter in there. Now, I'm
using Western Star, Australia's best. Just a good bit of butter in there. Give it a mix
around. Now, I'm also going to put in a bit of oil. Now, I'll tell you why. That'll stop
the butter from burning. So, not too much oil, just a little bit of oil like that. And
I've cut up a bit of garlic, one clove of garlic here. And I'm just going to drop that
in as well. Now, while that butter's melting and the garlic's cooking in there, I'm going
to flour the fish. So, all you do is lightly flour the fish and pop it straight into the
pan like that. Now, you don't want this pan too hot. You're going to cook this fish nice
and slow. You don't want to burn the fish at all. So, don't be worried if all the butter
hasn't melted. Most of it's melted there, so you've got enough there for it.
Okay, now, the idea of this dish is you cook it over a low flame. You don't want it too
hot. You're just going to cook it nice and slow. Now, to that, I'm going to squeeze some
lemon in there and I'm going to put the lemon pieces, just drop them in there, so that last
bit of juice will come out into the sauce. Okay, now, this has been cooking for a couple
of minutes now. I've given it a good shake around. Now, what I'm going to do, I'm going
to turn the fish over. Now, with a fish, don't be scared to put your finger in there. Just
use that to balance it to turn it over. You don't want the fish breaking and falling apart
on you. Now, that fish hasn't been cooked yet, so it's not going to be too hot. It's
not going to burn you. Tell you what, tastes good already. Now, onto that, I'm just going
to sprinkle a little paprika on the top just to give them a bit of colour. Okay, that fish
is cooked now and I'm just going to lift it out and put it onto the plate there. Nice
and easy with a lifter like that. Just one at a time, just pop them out and put them
onto the plate. Now, I'll tell you what, the smell. And there you go, coral trout. Don't
know how to spell it, maniere. See you next time.
It was a tough job, but someone had to go out there and do it. I know, I know, shut
up and get on with it. Let's have a look at the glaze ingredients. We've got one cup of
gelatin, two-thirds of a cup of fish stock, some fresh lemon juice, some sugar and some
sweet sherry. And for the decorating, I've got some ripe avocados, some fresh mangoes,
some capsicums and some asparagus spears and a few other things that are going to make
the dish look real pretty. Now, what I'm doing first here is making a cup of gelatin. So
all you do is mix that in with the hot water. To that, I'm going to add our fish stock.
Now, the secret of this is to keep stirring all the time. Now, I've got the fish stock
and the gelatin in there. I'm going to add a teaspoon of sugar and squeeze a lemon juice.
And just finish off with a splash of sweet sherry. There we go, just like that. Give
it a good mix round and put it to the side and let it cook. Now, there's not a lot to
do now except clean up. And I can think of plenty of better things to watch than that.
G'day there. You could do a lot worse than camping up here on Daydream Island on the
Whitsundays just off the coast of Queensland. Absolutely bonzer up here. Today, I'm going
to show you how to do Balmain bugs on the campfire. We've got the billy going. Now,
this billy is the greatest invention of outdoor Australian cooking ever. Cook your tea in
it, make your tucker in it. It's absolutely fantastic. Now, I've got that boiling away.
Now, I'm going to pop the bugs in. But before I do, now look, I'm going to tell you a secret
way to do this. But if you ever see my grandmother, it's her secret recipe, don't ever tell her
that you got it from me because I'll be in big trouble. What we're going to do to that
billy there, the water, I'm going to add some sugar. Now, you want about a half a cup of
sugar and just some mixed herbs sprinkled in there. Now, I'll tell you what that'll do.
The sugar will sweeten up the bugs and the herbs will give them a really good taste.
Now, that's boiling away. So, I'll just drop these, just pop them in like that. Now, to
go with that, you want a bit of lemon butter. You want something quick, easy, lemon butter
is the go. Good Australian butter. Put the fry pan just on the flames there like that.
That won't hurt the billy because she's still cooking away there. And with that, we're going
to add some butter. Good Australian butter there. And we're just going to let that melt
down a little bit like that. And then some lemon. Now, all you want to do is get a lemon
and cut it up into slices. Just drop it in. So, we'll put the lemon in there. And what
we're going to do is just wait until that cooks down. Now, you don't want to burn that.
When that's done like that, we'll take that off the fire. And what we'll do with that
is, when the bugs are ready, we'll pull the bugs out, cut them in half, put them back
in the butter and back on the fire and they'll have hot lemon butter. Absolutely great. The
bugs have been cooking in there for about 10 minutes now. Now, we've shellfish, always
cook it that little bit longer. You know, give it another couple of minutes. It's not
going to make the fish any tougher. It's just a little bit safer. Now, here comes the
fun part. I'm going to put the lemon butter that we made earlier back on the fire. Just
sit her in there. I'm going to pull a couple of these bugs out of it to you. Pull them
out like that. Just a couple of bugs. Pull them out. And what we're going to do, we're
going to chop these straight in half. I just roll them over onto their backs. Absolutely
out of this world. Now, they're cooked. I'm going to pop them straight into the lemon
butter like that. I'm not mucking around here. I tell you, I'm as hungry as any of you. Give
them a bit of a stir around. Add a bit of salt and pepper onto them. Tell you what,
I'm looking forward to getting stuck into these. Now, you can put them onto a plate
if you want to. If not, I'm going to eat them straight out of this fry pan. See you next
time. See how easy it is? You only need to know a little to turn out some really top
dishes. Well, the glaze is cool now, so I'm going to paint the snapper lightly all over
to give it a nice shiny look. Then place the fruits in a decorative pattern around the
fish. Lightly paint the pieces with the glaze and let it set. This is going to be our center
piece for the table. But for now, I'm going to pop it in the fridge. Be back in a minute.
G'day there. You ever been caught out when you really needed a dish in a hurry? Well,
today I'm going to show you a terrific salmon dish that only takes a couple of minutes of
cooking. First thing you do when you get home, turn your oven on high. 250 degrees if you
got it. A couple of dinner plates, pop them straight into the oven. Okay, plates are in
the oven warming up. We're going to knock up a quick sauce. What I've got here, I've
got some tomato puree. And what I've done is, I've just got the tomatoes out of the
can and squashed them all together there and just made a nice tomato puree. I'm going to
put that in the fry pan like that. And to that, I'm going to add just some chopped garlic
that I've just diced up there quickly. And to that, a little bit of grated ginger. Now
it's pretty easy. Just get your ginger and cut it up there and just, into a block there
and just grate it into the sauce there. Now you want a nice good bit of ginger because
it really brings out the flavor of seafood. Okay. What we're going to do now is give that
a bit of a stir, that sauce. Keep it simmering on a very low heat. We're going to start on
the salmon. We've got two beautiful tails here that I picked up at the Sydney Fish Market.
And what we're going to do now is just skin off that salmon like that and just lay it
down there. Now comes the delicate part. Now what we want, we don't want a bloke. He's
good with a hammer and a four inch nail. Forget him. We need someone who's a little bit of
a delicate touch here because what we're going to do is actually flatten out this fish so
it's paper thin. So what you do is, when you're bashing out anything like this, pull the hammer
towards you as you bash it out like that. There we go. Now she's nice and flat like
that. So what you've got to do is put this one aside and you go straight on to the next
one. Now this is where the oven comes in. Okay. These plates are just out of their oven
and let me tell you, they're red hot. So what we'll do is just put them down like that.
Get a bit of butter, an old pastry brush there and just brush them over the plate like that.
Just nice and quick and you get your salmon. Now pick it up carefully and lay it presentation
side down on the plate like that. The secret of this dish is you're letting actually the
plate, the heat of the plate cook the fish. A bit of salt and pepper over the fish like
that and very carefully turn the fish over. And you can see it's started to change colour
there already. It's started to cook. Now back to the sauce over here. Now what we're going
to do is we're going to whisk in some melted butter. Just like that. Turn the heat up.
Smell of that garlic and ginger is absolutely fantastic. Righto. You get it nice and hot
there. Bring it over to your fish. What we're going to do is we're just going to ladle the
sauce over the top of the fish like that. It only took you a couple of minutes to knock
this up. Finish with a bit of chopped parsley. You've got a quick, easy and I'm telling you,
absolutely delicious meal. There it is. Salmon with a tomato, ginger and garlic sauce. See
you next time.
If that's not simple cooking, I don't know what is. Now tonight's pretty important to
me so I thought I'd dress the table up a bit. It's amazing how little preparation can set
the scene for a great night's entertainment.
Hi Dad.
Hi Alex. How was school today?
Oh okay. Where's Mum?
She's out. She'll be back about 6 o'clock.
What's for dinner?
Fish.
Oh great.
Let's have a look at this table. Now a lot of people become confused about how a table
should be set but it's not that hard really. A small side plate to the left and what cutlery
you need will depend on how many courses you're serving. The proper way to go is to start
from the outside and work your way in. You'd start with a soup spoon if the first course
was soup and so on. What I do is I wait for the bloke next to me to start eating and then
I follow him. There's a few special pieces of gear that'll make life easier too. Eating
crabs for example, you'll always have to have a finger bowl to clean your hands up afterwards.
The other things you'll need are a nutcracker and a lobster pick. A small fork and spoon
will make eating oysters a lot easier. And if you're into eating a lot of seafood, do
yourself a favour and invest in a few fish knives. But don't forget, this is meant to
be fun so don't get carried away with what's the right thing to do. Good food, good wine,
good company and lots of fun. That's what it's all about. Now if I don't stop yakking
and get on with this, it's never going to happen.
Well g'day, I've been out fishing all day, never caught a thing but lucky the Mrs knew,
she knew I wasn't going to catch anything. She nicked up to the supermarket before we
left, grabbed some smoked salmon, a bit of butter, some pasta, a bit of cream and she
said, why don't you make some fettuccine with smoked salmon on the beach. I thought why
not. She got the fire going, she's put the billy on, bloody gem, I'll tell you now. All
I've got to do is cook the fish, cook the sauce. A bit of butter in the old fry pan
like that, put her on, let that melt down there. This is going to be quick and simple,
not too much mucking around. Bit of butter in there, bit of cream. While we've got that
cooking on the fire, I'm going to put a bit of pasta on the old billy. Billy's been boiling
away there. Don't forget to put in a good splash of some Aussie wine. Cream's reduced
down there pretty good. Pasta's cooking up fine. So what I'm going to do is I'm going
to put the smoked salmon in there. With the smoked salmon, it's already cooked really
so you don't have to overcook it, you don't want to over labour it at all. You just want
it nice and tender when you eat it. So all you're doing really is just adding it to the
sauce there and just folding it through. It's quick and simple. There's no problems. Just
stir it around like that. Tell you what, you wouldn't think you could do this on a beach
fire, would you, eh? Everyone thinks you've got to have burnt steaks. Just put the rest
of the smoked salmon in there. There you go. She's coming on great. Pasta's ready. That's
all we've got to do. Just drain that off. Scoop it out like that with your tongs into
the sauce. Always happens. That last bit won't get out of the pot. There we go. Fold that
all in together. Over the fire there like that. Look at that. Now, if we were better
prepared, I don't want to talk too loud because if your wife's hearing, I'd have some parsley
chopped up to chuck in there. But we're not, so we're going to just go it like this. Just
put that straight onto the plate. Now, keep an eye on your pasta while you're doing all
this. You don't want to overcook it. It's going to go gloggy otherwise. It should be
soft and firm. I've used fettuccine on this one, but you can use any sort of pasta you
like. Just nip down to your supermarket and get your favourite one. Once it doesn't slip
anywhere, now we've got it. Fettuccine with smoked salmon. You get any sand in it, just
say you were lucky. Now, I wouldn't cook pasta like that every day, but it was fun to do
and really delicious to eat. Look at the time. Better go and get something decent on. G'day
there. I've just took this beauty and I was going to take it home and cook it, but I tell
you what, it's so beautiful here, I don't want to leave this beach. So what I'm going
to do, I'm going to show you how to make a beach oven. Cook a fish with the coals on
the beach here. Now, to my knowledge, no one's ever done this before, but I'll tell you what,
I'm an expert at it and it's going to come out absolutely sensational. Now, first thing
what we've got to do is, I've gilded and gutted this fish, now we're going to score the fish.
That doesn't mean you give it a point out of one to ten. It means taking the knife and
just cutting him down like this, slicing him open. Now, what that does, that allows the
heat to get in there and makes the fish cook all the way through. Next to that, I've got
a bit of greaseproof paper. I sort of come prepared. I come half prepared, really. I
was expecting it, not expecting it. So I'm going to wrap the fish just in that paper
and put him like that. Now, I've got a bit of butter cut up here, a bit of old Western
Star butter, and just put that on and then we're just going to roll that paper up, make
sort of like an envelope out of it. I'm into recycling in a big way and all I really had
was a newspaper so I thought, well, I'll give it a go. So I've got the newspaper, I've
wet it down and I'll wrap the fish up into it. So now that I've got the wet paper wrapped
around it, I get the rest of the paper and I wrap it around it again. And when you've
done that, what you do is you just roll it around it down another six or seven sheets
around it and then you tie each end like a Christmas bonbon. That just holds it into
place there. Next, you've got to make a hole right into this shell and sand in here. Now,
you need the hole big enough to accommodate both the fish and the coals. So I'm going
to dig right down, alright, nearly buried the fish there myself. We put that fish in
there like that. Now, you need something to scrape the coals back onto that. And I was
looking everywhere but I grabbed an oar from the bloke who had a boat up the side there.
He won't yell at it or anything. He'll come down there and come looking for me. So, you're
getting the oar. What I'm going to do is just lift that up and lay that over the top of
the fish like that. Now, that will burn a little bit. That's just the outer papers. But
the more coals you put on it like that, it's going to suffocate it. Now, plenty of coals
on them. Cover up with the coals and then just cover that with the sand in the shell.
See that fire's going out straight away. And what that's going to do, that's going to create
an oven inside there that's going to cook the fish. See what, this is quick and easy.
So there we are. Now, another important thing about having a stick and putting on there,
if you now have one to mark the spot, you'll have a drink, you'll walk up and down the
beach and you'll be forever. You'll be digging up the sand gin from here to there, here to
never trying to find where the fish is. That'll take about half an hour. In the meantime,
I'm going to go out and see if I can hook another one. Well, we've got the fish out
of the coals, cleared it off and we're just unwrapping it now. We're just going to open
her up now. Oh, she's cooked like a beauty. Have a look at that. Fantastic. Beach oven
fish, terrific. See you next time.
Hi, I'm home. Hi, I'm home. Anyone here? Peter?
Alex? Kim?
Surprise! Surprise! Happy birthday!
Wow, thank you. It looks beautiful.
Nothing but the best for my girls. Dad?
But it's not my birthday. Dad?
Gotcha. Oh, man.
I hope you've enjoyed this video just as much as I'm going to enjoy this dinner party.
Keep an eye out for volume two, where we're going to have a complete range of barbecue
dishes, sauces and dinner party menus. We're going to get stuck into some Queensland muddies
and I've even pinched some snobby upper class recipes that I'm going to teach you how to
do in a flash. You'll be in for heaps of surprises, just like the one I got now, and lots more
fun. Great cooking. See you next time.
Fish and Chips Volume One is an independent production of Fish International Propriety
Limited. Oh, great Australian seafood. Proudly brought
to you by the makers of great Australian whites and great Australian reds, Orlando.
Jacob's Creek, the great Australian red.