Hints and recipes for jade and silver perch
Want fish that are table size
It's no so easy to find jade perch in any retail outlet in any of the Australian cities. There is not enough production for it to be offered to the broader market. It's a long story, but essentially all these fish come from family businesses. Farms run by families. They are all making a good, secure living. It would be a big move, and risk, to jump to the "broarder market", supermarket outlets. The Asian community in our cities pretty much consume all the production. I personally have been looking into the option to have it delivered to "mum's" door. It's an obvious market, health conscious mum, or just generally health conscious people that want to eat this regularly. The best I can do at the moment is send it in a box lots, of whole, chilled jade, or silver perch, which you must collect from your local airport, and you collect it there.
We would have to pack a minimum of 15kg.
Freight is minimal, I can let you know exactly if you are interested.
The fish will be $22 per KG.
Shipping is every Tuesday and Wednesday.
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|The following recipe was prepared by Martin Nash
|BELOW Martin Nash and the perch man with a pair of jade perch at the Ausyfish hatchery
||BELOW Martin Nash, Ausyfish trainee graduate, helps harvest jade perch at Ausyfish hatchery
Thai Fish Cakes with cucumber sauce
500g silver perch or jade perch fillets, de-boned
2 teaspoons Thai red curry paste
pinch of salt
1 tablespoon fish sauce
3 snake or green beans, thinly sliced
1 tablespoon coarsely chopped coriander leaves
corn, vegetable or peanut oil
Cut the fish into 2cm (3/4") cubes and blend in a food processor until it becomes a paste. Then add the fish sauce, paste and salt and blend for about 30 seconds. Transfer it to a bowl and mix the beans and coriander in thoroughly with a wooden spoon. Dip your hands in cold water first to prevent the mixture sticking, then take a small amount of mixture and make flattish fish cakes about 5cm (2") diameter and 2.5cm (1") thick. To cook, shallow fry them in a fry pan by heating the oil and frying them on both sides for about 2 minutes each, turning only once. Drain them on kitchen paper. Serve with cucumber dipping sauce.
Makes 12 fish cakes
60ml white vinegar
1 teaspoon salt
1 shallot or small onion, thinly sliced
1 small red chilli, seeds removed and chopped finely
1/2 tablespoon fish sauce
4 stalks fresh coriander, finely sliced
2 tablespoons very finely diced carrots
1 tablespoon chopped roasted peanuts
1 tablespoon chopped coriander leaves
Over a medium heat, in a small saucepan, bring to boil the water, vinegar, sugar and salt. Remove from heat and cool. Peel and slice the cucumber in half along its length then slice thinly. Place in a bowl and add the shallot or onion, chilli, fish sauce, coriander stalks and carrots and mix. Add the cooled vinegar mix. Garnish with chopped peanuts and coriander leaves just prior to serving with the fish cakes.