How to Cook: Perch recipe fishing and cooking on the dam in Mudgee NSW tasted great 👍
Moroccan Spiced Golden Perch, [ Ссылка ] Please subscribe to our channel.
Paul Breheny Shows how to cook a Golden Perch or also commonly known in Australia as Yellow Belly Perch its a Native freshwater fish caught inland through out Australia dams and rivers away from the coast.
A great fish to catch Paul shows how to cook the fish with Moroccan spices. Paul's recipe is here below we hope you enjoyed the clip please comment and subscribe.
Recipe:
Ingredients:
2x fillets of yellow belly perch
Moroccan spice marinade
1x bunch fresh coriander
1x bunch of flat leaf parsley
4x garlic cloves
2x tablespoons ground cumin
1x teaspoon ground turmeric
1x teaspoon of dried chilli
Sea salt flakes - pinch
2x lemons squeezed and juiced
1x orange squeezed and juiced
150mls olive oil
Chickpea and white bean salad
1x small tin of chick peas
1x small tin of canolini beans
2 x avocados
1/2 red onion diced
1x lime segmented
50mls olive oil
Caster sugar to taste
Chopped flat leaf parsley
Chilli and lime yogurt dressing
1x 250mls of natural yogurt
1x lime squeezed and juiced
½ a long chilli seeded and diced
Ground black pepper
1 teaspoon of honey
Method
Spice marinade: Dry roast cumin turmeric chilli flakes, cool and place in pestle and mortar. Add chopped coriander, sea salt & garlic. Pound in pestle and mortar into a paste, add squeeze of lemon and orange juice - marinate the fillets for two hours.
Paul’s tip: When marinating wear plastic gloves or you will have yellow hands for the rest of the day!
Chickpea and white bean salad: In a large bowl add chick peas, canolini beans, avocado cubed, dice red onion, 1 x lime segmented. Mix olive oil with caster sugar and lemon juice or lime juice and dress salad - reserve for later use.
Chilli and lime yogurt dressing: In a bowl mix yogurt, chilli - finely diced, honey and lime - reserve in fridge.
Cooking: Heat a non-stick frying pan with olive oil, place fillets skin side up, seal, its important to turn the frying pan down at this stage as the marinade can catch and burn giving the fish a bitter flavour, cook slowly then turn. Rest fish in the frying pan with the heat off, this will let the fish relax and keep cooking while you plate up the salad.
Plating: Simply place salad in center of plate and top with your golden perch then finish with chilli honey yogurt.
Paul's tip: When cooking fresh water fish sometimes it can taste very muddy what I do to combat this is to purge my fillets in sea salt and fresh water for two hours. It makes a world of difference. Also take out the blood line - I like to call it the "mud" lines, this is the red line running down the center of each fillet.
Hope you enjoy this video and learn a few tips & tricks along the way. Please share it with your friend and subscribe to The Hook and The Cook You tube channel for the latest videos on Fishing & Cooking. Thanks Regards Scotty & Paul.
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