Fabulous fish

Fabulous fish

By
Gabriel Gaté
Contains
8 recipes
Published by
Hardie Grant Books
ISBN
9781740665490
Photographer
Greg Elms

My wife and I love fish for its delicate texture and flavour, and for the fact that it’s so easy to digest. We tend to grill, pan-cook, poach or steam fish, rather than deep-frying it in batter. While we enjoy the occasional treat of fish and chips on the beach, as a social event with family and friends, we have learned to order smaller serves that are kinder to our digestive systems!

Nutritionists recommend that we eat fish for its good oils, which enhance the heart’s healthy functioning. Many experts recommend eating at least two meals of fish a week, which is hard for those who live in rural communities where there are just not enough fresh fish shops. We also need to ensure that our fish stocks are harvested responsibly and that the fishing industry spends more energy in training skilled fishmongers.

Cooking fish is much simpler than people think. Because the flesh is delicate, it takes little time to cook as the heat goes through quickly. Be gentle when moving a fish around in the pan and use a wide spatula, like an egg lifter.

I hope you’ll enjoy trying some of these lovely dishes – feel free to adapt them to your own taste.

Recipes in this Chapter

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