Serves: 4     Prep time: Approx 25 mins     Cooking: 10-15 mins

2 whole cleaned Soulfish silver perch (about 350g each) 

sea salt

1 Chinese cabbage leaf

1 bunch shallots

½ cup chicken or vegetable stock

2 tbsp light soy sauce

1 tbsp sesame oil

2 tbsp shao xing or dry sherry

1 tbsp castor sugar

2 tbsp ginger cut into fine julienne

2 tbsp peanut oil

¼ cup fresh coriander leaves

1. Rinse fish and pat dry with a paper towel.

2. Use a sharp knife to make three light cuts at about 2cm intervals in the thickest part of the flesh on both sides of the fish. Rub sea salt over both sides of fish.

3. Put the cabbage leaf and 3 whole shallots on the bottom of a shallow heatproof bowl that will fit into a steamer or wok.

4. Place fish into the bowl on top of the shallots.

5. Mix the stock, soy, sesame oil, shao xing and caster sugar and pour this over the fish. Place the ginger on top.

6. Put the bowl in the steamer or on a rack over water in a wok and steam for approximately 15 minutes or until the fish just flakes when tested with a fork.

7. Finely shred 3 or 4 shallots.

8. Once the fish is just cooked, remove the bowl from the steamer and scatter the shredded shallots over the fish.

9. Heat the peanut oil in a small pan until just smoking and pour it over the fish. Sprinkle fish with the coriander and serve immediately.

Serves: 4     

2 whole cleaned Soulfish silver perch (about 300g each)

salt and freshly ground pepper

vegetable oil

1 lemon grass stalk, tender part only, cut in 6cm lengths and shredded finely

4 kaffir lime leaves, shredded very finely

6 cloves garlic, peeled and sliced finely 

4 eschalots, peeled and sliced

½ cup Thai basil leaves

½ cup coriander leaves

5 tbsp lime juice

2 tbsp fish sauce

2 tsp caster sugar

2 mild red chillies, seeded and shredded finely (optional) 

1. Rinse fish and pat dry with a paper towel. Season fish with salt and pepper.

2. Put on a plate and steam for approximately 15 minutes or until fish just flakes when tested with a fork. Set aside to cool.

3. When cool, flake the flesh into a large bowl, discarding the bones and skin. 

4. In a wok, heat a tablespoon of oil until hot but not smoking.

5. Fry the lemon grass and lime leaves until softened, then remove from the oil and drain on paper towel.

6. Add three more tablespoons of oil to the wok and when hot, fry the garlic until crisp and golden. Drain on paper towel. 

7. Fry the eschalots until crisp, then drain. 

8. Add the fried ingredients to the fish with the basil and coriander. 

9. Stir the lime juice, fish sauce and sugar together in a bowl. Add to the salad ingredients and toss. Scatter with shredded chillies if desired.

Serves: 4     Prep time: Approx 10 mins     Cooking: 5 mins

4 Soulfish silver perch fillets

olive oil for brushing

1 mango, peeled and diced

2 slices red onion or 2 shallots, finely chopped

1 small fresh red chilli, halved, deseeded, finely chopped

¼ cup finely chopped mint leaves

2 tbsp fresh lime juice

2 tbsp olive oil

Salt and freshly ground black pepper  

1. To make the salsa, combine mango, onion, chilli, mint, lime juice, oil and salt and pepper. Set aside.

2. Brush the skin of the fish with olive oil and sprinkle both sides with salt and pepper.

3. Place a non-stick frying pan over high heat. 

4. Add the fish to the pan skin side down and cook for 4 minutes or until the skin is crisp. Turn and cook for one minute or until the fish is just cooked through (flakes easily when tested with a fork).

5. To serve, place the fish on plates and top with salsa.

BARBEQUED Soulfish SILVER PERCH
with Lemon and Coriander

Serves: 4     Prep time: Approx 15 mins     Cooking: Approx 15 mins

Serves: 4     Prep time: Approx 5 mins (+ marinating time)     Cooking: 8 - 10 mins

4 Soulfish silver perch fillets

Salt and freshly ground black pepper

140ml coconut milk

1 tbsp fish sauce

1 stalk lemongrass, pale section only, finely chopped (optional)

1 small fresh red chilli, halved, deseeded, finely chopped (optional)

1 lime, rind finely grated

1 tbsp fresh lime juice

1 tsp brown sugar

1 tbsp peanut oil

2 tbsp chopped fresh coriander leaves

Steamed rice, mixed salad leaves and lemon wedges to serve. 

1. Place the fillets in a shallow glass or ceramic dish and season with a little salt and pepper.

2. Combine the coconut milk, fish sauce, lemon grass, chilli, lime rind, lime juice and brown sugar in a small jug or bowl.

3. Pour the coconut milk mixture over the fish and turn to coat. Cover and place in the fridge to marinate (one hour or more if you have time).

4. Heat the oil in a large frying pan over medium heat. Drain the fish and reserve the marinade. Add the fish to the pan and cook for 2-3 minutes each side or until the fish just flakes when tested with a fork.

5. Pour the reserved marinade over the fish and cook uncovered for 1-2 minutes. 

6. Stir in the coriander and serve immediately with steamed rice, salad leaves and lemon wedges.

STEAMED Soulfish SILVER PERCH
With Mediterranean Salsa

Serves: 2 Preparation time : 10 mins Cooking : 5 mins

2 tomatoes
¼ cup chopped fresh parsley
About 10 kalamata olives, pitted, roughly chopped
2 tsp capers, rinsed, roughly chopped
1 tbsp olive oil
Salt and ground black pepper
2 Soulfish silver perch fillets or 1 whole fish
Mixed salad leaves, to serve
Lemon wedges, to serve

1. Use a small sharp knife to cut a cross in the base of each tomato. Place in a small heatproof bowl and cover with boiling water. Set aside for about a minute. Drain, then peel the skin and halve the tomatoes. Use a teaspoon to scoop out the seeds and discard. Finely dice the flesh.
2. Place the tomatoes, parsley, olives, capers and oil in a bowl. Season with salt and pepper and toss to combine.
3. Sprinkle the fish with salt. Place on a heatproof plate or bowl.
4. Bring about 5cm of water to boil in a wok or pan large enough to support a plate or suspend a wire rack above the water.
5. Place the fish on the plate above the boiling water and cover. Steam fillets for 4-5 minutes or whole fish for 15-20 minutes or until the fish flakes easily when tested with a fork.
6. Place fish on plates with salad leaves. Spoon the salsa over the fish and serve with lemon wedges.