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The PERCH MAN ABN 42 065 149 145
RECIPES and tips
When cooking either Jade Perch or Silver Perch, it is important not to UNDER cook. You often hear the comment "don't over cook fish as it will dry out too much."
With perch, it is the opposite. Undercooked perch will be too sloppy. It needs to be well cooked to bring out the best in it's texture. There is plenty of moisture in sweet water perch.
Perch are very high in omega-3 oils. Much of this oil is to be found in the fat. Each fillet usually has a strip of fat along each side. If you find the flavour of the fat a bit strong, simply trim the strips of fat from the sides of the fillet. It will cut away easily or it can be pulled away with your fingers. Some people consider the fat a delicacy and fry the fat separately. Some people even purchase omega-3 capsules from health stores, these strips of fat are extremely high in omega-3s
Trimmed perch fillets should not have any strong flavor. If it has a weedy or muddy taste, the fish have not been properly finished by the grower. You should not purchase from this grower if the problem persists. Perch have a delightfully delicate flavour, with a melt in the mouth texture. Perch are rich in healthy omega-3's.
This recipe won the Aquaculture Association of Queensland 2018 cooking competition
Prep time 20 minutes. Cook time 25 minutes
1 kg Sushi rice
1 bottle Sushi seasoning
4 Jade Perch fillets
2 cups mirin
Japanese rice wine condiment
2 cups light soy sauce
Preferably Japanese style
1 cup Brown Sugar
1:cook sushi rice according to packet instructions. Then add sushi seasoning and cool on flat tray. Place weights on rice to make a firm even rectangle and chill.
2: Combine mirin, soy sauce and sugar in a pan and reduce by half.
3: Carefully fillet your Jade perch remove all pin bones and de-scale.
4:Place Jade perch fillet on grill, BBQ or in frying pan. Brush sauce over fish and continue turning and brushing sauce layering more and more sauce each time the fish is turned over.
5: Cut chilled rice into small rectangles and then add lacquered fish fillets on top of sushi rice.
6: Serve with pickled ginger, soy sauce and wasabi.
This recipe won the Aquaculture Association of Queensland 2017 cooking competition.
Prep time 30 minutes. Cook time 15 minutes.
4 Jade Perch fillets
10 fl oz Chicken Stock
1/2 cup soy sauce
1/3 cup Brown sugar
1 tea spoon grated fresh ginger
1 table spoon cornflour
1 orange juice and zest
1. In a saucepan whisk together stock, soy, sugar, ginger, cornflour, orange juice and zest.
2. Bring to the boil, whisk lower heat and cool.
3. Place fish fillets in glaze and refrigerate for one hour.
4. Sear fish on BBQ or grill 2 minutes each side. Lower heat and cook through for a further few minutes depending on fish thickness. Be careful as glaze burns easily.
5. Pour remaining sauce into a small saucepan and boil then pour over fish and serve.
Macadamia Nut crusted Silver perch on Pineapple & Cucumber Salsa
- 80g Silver perch fillet
- 30g Toasted & crushed macadamia nuts
- 1 table spoon seeded mustard
- 10g melted butter
- 10g fresh breadcrumbs
- 15g diced pineapple
- 15g diced deseeded cucumber
- 5g diced capsicum
- 5g diced red onion
- 5g chopped parsley
- 5 mls olive oil
- 5 mls balsamic vinegar
- 1 lemon wedge
Mix pineapple, cucumber
capsicum, onion, parsley, oil & vinegar.
seal off perch in a little flour, butter & oil.
After it is half cooked top with macadamia crust mix.
Place under grill till golden brown.
To serve place fish a top of salsa mix with a wedge of lemon
Silver Perch Meuniere
- 2 fillets of silver perch
- 2 tablespoons butter
- 2 tablespoons plain flour
- ¼ cup white wine
- 1 dash lemon juice
- chopped parsley
- salt and pepper
Fillet silver perch. Melt butter in fry pan, dust fish in plain flour, salt and pepper. Fry for 2 minutes both sides. Deglaze with white wine add lemon juice and chopped parsley just before you serve stir in butter.
Perch with mayonnais and breadcrumbs
- Filleted fish
- Traditional mayonnaise (I use Praise or Kraft)
- Coleslaw dressing (I also use Praise or Kraft)
- Freshly made breadcrumbs
- Fresh tomatoes sliced
- Parmesan cheese optional
Very simply in large baking dishes lay one layer of fish, spread mayonnaise over fish as if buttering bread (not sparingly), drizzle coleslaw dressing over mayonnaise, sprinkle breadcrumbs over top, place sliced tomato on top and sprinkle with parmesan cheese, repeat for the second layer.
Bake in 180 degree oven for aprox 45-60 minutes, depending upon the thickness of the fillets.
Island of Spetsai Silver Perch
- 750 gm Silver Perch Fillets
- Lemon juiced
- 1 ½ cups Extra virgin olive oil
- 4 tablespoons Tomato Puree
- 3 tablespoons Chopped parsley
- Cloves garlic chopped finely
- About 2 cups Breadcrumbs
Rub fish with lemon juice and salt and let stand in fridge for ½ hr
In a bowl mix the oil, tomato puree, parsley, garlic, lemon juice and juices from fish
Place fish on bottom of baking tray – one fillet deep
Spread over the oil mix
Cover with a thick layer of breadcrumbs so that no fish is showing
Bake in pre heated oven at 180o for about 30 mins until sauce is absorbed and fish is cooked.
Carefully divide onto individual warmed plates with a spatula. No garnish is needed. Serve with crusty Greek bread and a Greek salad for a superb luncheon.
Silver Perch Soup With Cennellini & Pistou
3 cloves garlic, chopped
- 1 cup firmly packed basil leaves
- 40g (½ cup) grated parmesan
- 1/3 cup olive oil.
- Season to taste
- 50g pine nuts
(You may purchase a basil pesto from the supermarket, instead of making Pistou to drizzle on the finished soup).
Add drained cannellini, onion and bay leaf to a medium saucepan (if using canned Cannellini add at the end) of boiling water and simmer over medium heat for 30 minutes or until just tender. Drain and discard onion and bay leaf.
Combine garlic, basil and parmesan and pine nuts in a food processor and process until will combined ( or pound in a mortar and pestle). Add olive oil in a thin steady stream until smooth, then season to taste. Heat olive oil in a large saucepan and cook leek over low heat until soft, add Garlic, tomato and wine and cook over high heat until tomato is reduced to a pulp. Add stock and simmer until tomato is reduced by a quarter, then season to taste. Add cannellini and green beans and simmer for 5 minutes, then add fish and simmer until cooked, ladle soup into four soup bowls and drizzle with pistou. Serve with good French Bread, if desired.
Fish and chips
- Oil for deep frying
- 4 boneless fillets of Silver perch
- 225g plain flour
- 225g bread crumbs
- Cool water
- 4 large potatoes for chipping.
Cut fillets into portion sizes, coat with plain flour, dip into water and roll in bread crumbs. Deep fry in oil until well cooked. Place on tray lined with absorbent paper to drain.
Peel and chip potatoes. Deep fry in oil until cooked. Place on tray to drain.
Return fish to oil and reheat for a short time. Place on paper to drain.
Return Chips to oil and cook until crispy. Place on paper to drain.
Serve either as fish and chips or with a salad.
Golden Fried Potato Coated Fish and Chips
Especially for people with Gluten Problems
- 2 Potatoes (grated)
- 2 Eggs
- Salt to taste
- Plain flour to thicken batter (Best with Gluten Free Flour
- Mix all together
- 6 Fillets of Fish
- Plain Flout to coat Fillets
Grate Potatoes add egg and salt and mix to batter using the Plain Flour.
Coat Fish Fillets with Plain Flour and then with Batter mixture.
Deep Fry until golden Brown.
Serve with Lemon and Chips.
Sesame and Herb Fried Silver Perch on an Orange Salad with Saffron Mayo
- 150g Filleted Silver Perch
- 10g Sesame Seeds
- 10gFresh Mixed Herbs
- 20g Breadcrumbs
- 20mls Egg Wash
- 10g Plain Flour
- ½ Orange Segmented
- ¼ Red Onion Sliced
- 2 ½ Cherry Tomatoes
- Continental Cucumber Sliced
- Balsamic Vinaigrette
- 20g Mixed Lettuce
- A pinch of Saffron threads
- 20mls Homemade Mayo
- 1 cup of good frying oil
Place Silver perch fillets in flour, then egg wash, then crumbing mix.
Arrange salad by placing lettuce, onion, cherry tomatoes and orange segments to centre of plate. Drizzle with balsamic dressing.
Fry fish in oil till golden brown.
Arrange on salad, drizzle with saffron mayo garnish with lime wedge and serve.