Secret seafood tricks

Secret seafood tricks. Photo: Getty Images.

You know the healthy food drill. Seafood: it’s a nutrient-packed source of protein and one of the richest sources of omega-3 fatty acids, (the super-healthy polyunsaturated fat linked to fewer cases of heart disease, depression, stroke, and possibly even Alzheimer's and non-melanoma skin cancer). Wowza.

On top of that it’s slim on kilojoules and artery-clogging saturated fat. And if you’ve got the right kitchen hacks at hand, it’s as easy to prepare as a pack of noodles. Promise.

Stop believing you don’t know how to cook fish (and friends) properly, and start trying these tasty tricks from Australia’s hottest chefs, via the Electrolux Taste Theatre, at home.

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1. The perfect fish fillet
You over cook it, under cook it, and watch it fall apart, like the plot of a soapie. How hot you have it, could solve that.

Pre-heat a quality cast-iron pan or skillet and add a little olive oil on high heat (but so it doesn’t smoke).

The trick is cooking the fish skin down first for eighty percent of the time says Josh Niland of Café Nice. “Then place a piece of baking paper on top and weigh the fillet down with a fish weight or a saucepan filled with water,” he says. Cue an evenly cooked and crispy skinned fillet in about 10 minutes total.

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2. There’s life beyond lemon and pepper
Sure, citrus fruits and fish make a cute couple, but there are other techniques to make your favourite fish even tastier.

Brent Savage of Bentley, Monopole and Yellow, prefers creating your own oils. Steel his mint oil idea, used in his Smashed Salt Cod by blanching mint leaves, before blitzing with half parts olive oil and half parts vegetable oil.

MORE: Our best breakfast recipes

3. Ceviche for dummies
Curing seafood starts with filleting the fish properly (get rid of the blood line) before plating up using lime juice, sea salt and jalapeño chilli - a sort of pickling process. Semi-firm white-fleshed ocean fish work best.

“It’s the ultimate protein one-hit course, it’s good for you, it’s healthy, it’s lean cuisine,” says Shaun Presland from Japanese fusion restaurant Sake. Marinate for at least 10 to 20 minutes but under an hour, so the fish properly absorbs the citrus juice and turns opaque.

MORE: 8 filling foods for weight loss

TRY: This crazy-impressive fish dish you can totally make.

Nonna’s boiled octopus with almond puree, garlic, chilli and olive oil

Demoed in the Electrolux Taste Theatre at Taste of Sydney 2015.

Nonna’s boiled octopus with almond puree, garlic, chilli and olive oil

Massimo’s tip: Triple blanch your octopus before simmering until tender.

Ingredients
1 kg octopus tentacles
5 garlic cloves, lightly smashed
1 long red chilli, sliced
1 tbs chopped flat-leaf parsley
1 tbs chopped marjoram
250 ml white wine vinegar (extra to serve)
250 ml mild extra virgin olive oil
1 head of fennel
1/2 head of radicchio
1 celery heart, light green leaves only

For the almond tarator
2 slices of sourdough bread
1/2 cup almond meal
2 garlic cloves
½ cup water
50ml lemon juice
Salt and pepper to taste
Extra virgin olive oil, as needed
100ml milk

Method
1. Place a large saucepan of sea water over high heat and bring to the boil. If sea water is unattainable, add 500g of rock salt to 5 litres (20 cups) of water and bring to the boil.

2. Blanch the octopus three times in boiling water for about 5 seconds each time.

3. Once complete, turn the heat down and add the octopus and potatoes to the same pan.

4. Gently simmer for about 45 minutes, or until tender. Remove the octopus from the pan and set aside.

5. Once the octopus is cool enough to handle, chop it into 5 cm pieces and put in a non-reactive bowl.

6. Add all the remaining ingredients and leave to marinate for 2 hours minimum in the refrigerator.

Massimo’s tip: When chopping garlic, use the back of your knife and heel of your hand to crush it first and save yourself time.

7. Remove the garlic. Season with more vinegar and season with freshly ground black pepper. It shouldn’t need any salt.

8. For the tarator, dip bread in milk and leave for 15 minutes. Squeeze dry and place in processor along with almond meal and garlic. Add water to make a smooth paste, add olive oil, a little salt and pepper, lemon juice to taste.

Massimo’s tip: A little extra water maybe needed for a light and fluffy tarator consistency.

9. To serve place some almond tarator on a plate, top with marinated octopus. Finely slice some fennel, radicchio and celery heart and place on top and serve.

Massimo's tip: Triple blanch your octopus

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