Fish

September 2009

The once-humble flathead, which has got a bit up itself in the past few years, commanding high prices, saw a dip at the markets recently, bringing it back to its roots a bit. Whatever the price, we reckon it’s superb, especially when given the traditional ‘batter and fry’ treatment. Try fillets from the Hawkesbury served with chips and aioli at Courtneys. While there, you might go for some Hawkesbury Pacific oysters with soy and ginger dressing. These and the meaty anghazis are good right now.

Wild fish stocks are inconsistent at the moment, so chefs are relying even more heavily on the farmed stuff. Mulloway, king fish, salmon and Tasmanian ocean trout are keeping fish menus afloat. At Est, that ocean trout gets the sashimi treatment and comes with cucumber, pink grapefruit, shizo, ponzu and white sesame oil.

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