Fillets are fine, but the joys of a whole fish, bones and all, are unparalleled. Barbecued barramundi, steamed snapper, poached Murray cod – from head to tail, we have all the whole fish recipes you need.
Tedesca Osteria’s whole snapper with orange and pistachio sauce
Amy Chanta and Palisa Anderson’s bpla neung manow (steamed fish with spicy chilli and lime dressing)
Sand whiting with caper and parsley butter
Giovanni Pilu’s trout with white wine and rosemary
Coral trout with saffron and Sherry-roasted onions
La Casita’s whole barbecued fish with sour-orange glaze
Barbecued barramundi with macadamia romesco
Snapper and clams en papillote with tarragon beurre blanc
Bar Rochford’s garfish with sauce chien and habanero
Ricky & Pinky’s steamed snapper with coriander and ginger
The Summertown Aristologists’s whiting with seaweed butter
David Moyle’s flounder with cultured butter and lemon leaves
Roasted gurnard with smoky eggplant, farro and boiled lemon
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Luke Burgess’s flounder fried in fubá with finger lime and young ginger
Rainbow trout with almonds, bacon and green beans
Sean Moran’s poached Murray cod with dill
Barbecued snapper in banana leaves with sambal belacan
Whole barbecued fish with chilli and peach salsa
Barbecued lemongrass snapper with pomelo and herb salad
Giovanni Pilu’s snapper with white wine, green olives and parsley (Dentice alla vernaccia)
Frank Camorra’s marinated whole snapper baked on potatoes and peppers (Dorada al fondo con patatas)
River Cafe’s whole roasted fish with potatoes (Pesce intero al forno)
Whole snapper roasted with curry flavours
Barbecued whole fish with lemongrass and lime leaves
Liberté’s whole barbecued snapper with green papaya salad
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