Josh Catalano’s Red Emperor with Tomato Salsa and Veges

Serves 2

Ingredients

2 x 180g Red Emperor portions (or your favourite white fish)

Baby Roma Tomatoes (or Cherry)

½ Red Onion

1 Fresh Lime

100g Fresh Beans

4 Potatoes

20g Butter

Coconut Cream

Chopped fresh Parsley

Salt, Pepper & Olive oil

Directions

Peel the potatoes and cut them to desired size. Place the potatoes into a small pot and cover with cold water, add salt and put on a high heat. The potatoes will take roughly 15mins to cook. Cut the tomatoes in half, dice the red onion, place in a small mixing bowl, add some fresh parsley and season with salt & pepper. Squeeze half a lime in the bowl, add 3 tbls of coconut cream and give the salsa a mix. In another small pot bring some salty water to the boil, add the beans and cook for 2 mins. Strain off the beans and place in a large mixing bowl, add your cooked potatoes, season with salt & pepper, and drizzle with a good quality extra virgin olive oil. Drizzle a small amount of olive oil in the pan and bring to a med-high heat. Place the Red Emperor in the middle of the pan, with the butter to one side. As the butter melts, use a small spoon and to baste the fish. A general cooking time for fish is one minute per centimetre.

Serve the potato and beans as a side dish, and place the salsa under or on top of the Red Emperor. Cut the left over half of the lime into quarters and place on the plate next to the fish.

DON HANCEY’S BARRAMUNDI FISH CAKES

Serving Size : 6

INGREDIENTS :

100g potato or sweet potato

25g carrot

25g leek

25g fresh sweet corn

25g broccoli or peas

100g skinless white fish

A little chopped dill (optional)

1 beaten egg

50g breadcrumbs

1-2 teaspoons olive oil

a little plain flour

METHOD :

Wash, peel and chop the potato and carrot.

Steam for 5 mins, finely slice the leek, corn, broccoli or peas, add the potato and carrot and steam for a further 5 mins.

Check the fish for bones and finely chop, add to the steamer with the dill if using and cook for another 5 mins, meanwhile beat the egg and set aside.

Either blend or mash the fish and vegetable mix depending on how course or smooth you prefer it before adding in the egg.

Heat the oil in the frying pan and flour your hands then scoop a dessert spoon sized dollop of the mix and form a patty ( the mixture will be moist ) and drop t in the breadcrumbs to coat.

Fry each side for 3-4 mins until golden.