Whole fried fish

Crispy local sea bass or rock fish with citrus soy sauce and spring onions

Sauce
¼ cup orange juice
¼ cup hoison sauce
½ bunch chopped cilantro
½ inch grated fresh ginger
1 clove minced or microplaned garlic
¼ soy sauce
Salt and pepper to taste

Mix all together in a small mixing bowl

Spring onions
1 bunch scallions or spring onions
toss in neutral cooking oil and seasoned with salt and pepper. Can be cooked on a hot BBQ or seared in a skillet.


Whole fish, scaled and gutted. (Depending on the size I like to do one per person)

1 box Cornstarch
Salt and pepper
Home fryer or a large pot of neutral cooking oil

Pat the fish dry with paper towels, slice into the flesh fallowing the pattern of the gills and sprinkle with salt and pepper. Dust fish inside and out with cornstarch and place in hot oil. Cook until you can pull a chunk of the flesh away from the bone. It is cooked when not transparent.

Spring Prawns

Head on prawns marinated in spring herbs


20 head on prawns shell on cleaned
1/3 cup good quality olive oil
Salt and pepper to taste
5 cloves garlic finely minced
½ bunch Italian parsley
½ chives
½ cup fresh basil leaves
¼ capers
Zest of 1 lemon
Red chile flake to taste

Finely mince all herbs, capers and garlic. Place them all in a large mixing bowl with olive oil and zest, season with chile flake, salt and pepper to taste. Toss the prawns to coat and marinate for as long as possible. Up to a day is fine. If you like you can reserve some of the herbs unminced to use as an herb salad garnish and dress them with olive oil and salt. If you would like you can grill them on a BBQ or use a very hot cast iron skillet stove top. Serves 4 as an entree or 10 to 15 as an appetizer. Great with grilled bread or on fresh pasta tossed with olive oil.