Fish

What's better than fish sticks? Fish on sticks.

Trust us. A lick of vodka adds extra crunch to these classic fish and chips.

In a hurry? Whip up this simple fish dish with an easy, DIY black bean sauce.

The Adelaide Hills' restaurant share their version of brandade de morue, the French dish of whipped salted cod and potato.

If you haven't tried seaweed butter on fish, you must do.

A simple starter for your next dinner party.

Sometimes, simplicity is everything, especially when it's a scorcher.

Need an easy fish dish for a dinner party? Laura's head chef shows you how.

There's no better way to celebrate summer than firing up the barbecue and roasting a whole fish.

Make your own harissa? It's easier than you think.

If you haven't tried the Carribean's herb-packed sauce chien, what are you waiting for?

This summery spin on lox and bagels is a breeze to make.

This Sicilian eggplant dish sings with sweet and sour flavours.

A crisp summer salad, paired with still-warm roasted ocean trout.

Part chirashizushi, part poke bowl, all-round fresh and fast flavour.

A summer-table centrepiece from the head chef of Sean's in Bondi.

A Greek-style ceviche, courtesy of Greca's Jonathan Barthelmess.

Curing fish is easier than you think.

Nothing beats a classic battered fish burger. Don't forget the tartare sauce.

Super-fresh fish calls for this modern Asian-style crudo, by Liberté restaurant in Albany, WA.

Throw this whole fish, done Vietnamese-style, on the barbie.

Unwrap this steamed fish curry, and you'll be hit with the irresitible fragrance of banana leaves, coconut and spices.

This unique Thai curry marries sour and spice flavours in a thin, almost soupy, broth.

Embrace the best of the season in this bright dish that partners ruby-red blood orange with flaked trout, mint and the crunch of fennel.

Sometimes it pays to keep it simple. Toasty bread, butterflied sardines, agrodolce. Dinner done.

The nori salt isn’t strictly necessary, but make a double batch and keep it in the cupboard to add a quick lift to fish dishes or roasted vegetables.

Throw in a crisp lettuce and cucumber salad and it’s a win.

Crudo is always a winner when you're looking for a light way to start a meal. This Guy Grossi number with a sorrel and cucumber dressing is no exception.

While crab and fish sounds like a rich combination, there's plenty of fresh flavour going on here to balance things out.

A caramel-like flavour comes through in the sauce accompanying this fish. You'll want to savour every last drop over a big bowl of steamed rice.

Utterly simple and with a speedy curing process, these sardines make a quick and easy light lunch with some crusty bread or an effortless starter as part of a larger menu.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

This dish doubles-down on the seafood theme with nori plus snapper - it makes for a high-impact yet speedy dinner.

A drizzle of brown butter can turn a quick mid-week meal into something special.

A whole roasted fish is a stunning addition to the table no matter the season. Here, we've rubbed the skin with a mix of warming spices that are well-suited to cooler temperatures.

Start your next soirée in style with this smoky and chive-flecked trout pâté. The bonus is that it's surprisingly simple to prepare.

Escalopes are great for cooks in a hurry. This recipe makes the most of this thin cut by cooking them on one side only and achieving a wonderful texture in the process. Win-win.

A nutty romesco is the perfect accompaniment to the smoky flavours of barbecued barramundi. And it's an impressive looking addition to the table, to boot.

Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.

This simple appetiser is big on flavour, contrasting salty anchovies with the sweetness and bite of tomatoes. Every bite is like a taste of Italian summer.

"John Dory needs butter," says David Moyle. We can get behind that.

The flavours of Portugal and China unite in this unusual spin on fried rice.

Our variation of light and zesty Mexican aguachile, a dish that's perfect for warm nights or those days when you're seeking a substantial salad.

If you're after a salad with spice, acidity, sweetness and smokiness, we have you covered.

Making poke at home has never been this easy.

Cod roe can be tough to find - a good taramasalata bought from your favourite deli works well with the crudités.

If you're not smoking your own fish, you're missing out.

The freshness of this sesame-crusted kingfish sashimi is amplified by a light ponzu dressing and accompanying greens.

A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, plus it means one less thing to do on the day.

Snapper crudo with roe and cucumber recipe - For buttermilk dressing, whisk ingredients together in a bowl and season to taste.

Miso-cured salmon bowls with green-tea noodles recipe - For miso-cured salmon, mix miso, sake, mirin and ginger in a bowl. Place a large piece of plastic wrap on a work surface.

Get that sought-after crisp skin every time with this trick.

Fresh fish, earthy beans and winter produce make this simple, light salad.

"Like with any fish tartare, the freshness of the fish is very important," says Andreas Papadakis. "Spanish mackerel is an oily fish and requires a little acidity, which comes from the pickles."

Ocean trout poke on matcha rice recipe - Place rice, 500ml water and 1 tsp sea salt in a saucepan, bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Cured leatherjacket with horseradish vinaigrette recipe - Trim fish into 8 portions and transfer to plates. Combine salt and sugar, scatter over both sides of fish, cover with plastic wrap and refrigerate for 2 hours.

Black and white kingfish bowl recipe - Place rice, 1 litre water and 1 tsp sea salt in a saucepan and soak for 1 hour. Bring to a simmer, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 25 minutes.

Green bomb snapper poke recipe - Bring rice, 500ml water and 1 tsp salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.

Want foolproof fish every time? The answer is baking it in paper. Add a flavoursome butter - in this case we've gone for a toasty curry butter - and you've got a self-contained meal.

Roast snapper with mandarin and fennel sauce recipe - For the garlic mash, cover the potato in a large saucepan with plenty of cold salted water, bring to the boil and cook until tender (15-20 minutes).

With a sprinkle of baharat for extra spice.

Fennel and fish is a stellar combination. Make the most of fennel's availability in the cooler months with simple dishes like this one.

A breakfast that's guaranteed to please.

Whether for breakfast, lunch or dinner, rice bowls are tasty and satisfying.

Ideal for a quick, light Nordic-style breakfast.

"My best mate's father was a fisherman and he taught us how to fish," says Clugston. "On the weekends we'd catch blackfish and snapper in Boambee Creek and I'd take them home for Mum. This recipe is really about a super-fresh fish dressed simply with briny olives and crunchy nuts."

Crumbed flathead with crunchy slaw recipe - Preheat oven to 200C and put a roasting pan into heat. Combine potato and olive oil in a bowl, season to taste

Rice bowls with matcha and roast trout recipe - Preheat oven to 200C. Combine rice and 840ml water in a saucepan with ½ tsp salt, bring to a simmer, cover with a tight-fitting lid

For simple fish and chips use the best and freshest fish you can find. Malt vinegar and plenty of lemon give it the perfect kick.

Saint Peter's cured ocean trout, fennel creme fraiche and brioche toast- For brioche dough, combine yeast and milk in a small jug and stand in warm place until foamy.

At London restaurant Luca, Isaac McHale's streamed trout is topped with a seaweed butter, reminiscent of his time at The Four In Hand bistro in Sydney's Paddington.

This tasty combination of salt cod, charred capsicum and spinach makes the perfect antipasto dish.

"Spanish mackerel has a high oil content which lends itself to this acidic and mineral-driven garnish," says Saint Peter's Josh Niland.

At Melbourne's Ricky & Pinky, their steamed snapper is served with a Shaoxing wine-based Chinese broth spooned over. It's incredibly aromatic.

It takes no time for roast barramundi: here, we've served a golden fillet with a kale, fennel and broccoli slaw and a scattering of dukkah to liven things up.

A fish dish that's made for the warmer months.

“Delicious fresh snapper grilled whole over coals is so simple,” says Cameron, “but add a spicy chermoula dressing, lemon and lots of herbs and you have an unbeatable combo.”

Taking our cue from the classic British combo of fish and chips with mushy peas, we've made a summer friendly minty pea mayo to team with trevalla on this burger.

Pontoon’s Lance Cameron guarantees that his grilled sardines and harissa are the ideal snack for all sardine lovers - especially with the butter puff pastry.

Restaurant Momofuku Seiobo chef Paul Carmichael has added a modern twist to his Mother's Creole sauce recipe. Rather than smothering the snapper in the spicy sauce, Carmichael encloses the sauce and the fish in a banana leaf parcel, en-papillote style.

This sashimi-style kingfish tostada makes an excellent snack on a summer's day. If you don't feel like frying tortillas, serve the ceviche and avocado separately with corn chips.

In this white fish crudo, the fish in question can also be marinated in a little dressing, ceviche-style - for 15 minutes or a couple of hours, depending how "cooked" you like it.

While a baked whole trout looks impressive, it's a pretty simple procedure. We've baked this one with an aromatic riesling and lemon rind to coax out fresh flavours.

This cured ocean trout is cured in a soy souce, kaffir lime, chilli and lemongrass sauce for light Southeast Asian notes. Seafood might be a Christmas classic, but we're making this one all summer long.

A fast and fresh option.

This is the perfectly light summer salad - shredded beetroot and carrot work wonders with smoke trout, while a horseradish dressing adds a tangy touch.

Spiced barramundi with tomato chilli pickle- simmer vinegar and mustard seeds in a saucepan over low heat until liquid is almost completely reduced.

We loved chilled soups at dinner parties in the '70s. Their do-ahead ease still offers plenty of appeal to the entertainer. The secrets to success? Vibrant flavours, generous seasoning and thorough chilling. No one likes a tepid soup.

A simple but delicious recipe for blue mackerel, with tangy charred parsley and a tamari-cider dressing.

To mark our 50th anniversary, we collaborated with Patrón Tequila and Neil Perry to create a Mexican-themed birthday feast.

French restaurant Buvette shares its recipe for a butterflied and pan-fried sand whiting with herb and almond butter.

This trout salad is a treat piled onto crusty bread slathered with cultured butter. We've marinated the fish for extra flavour, while using raspberry vinegar brightens the colour, and radishes add texture.

Montrachet's double-baked crab soufflés are superb - thankfully, they've shared the recipe so you can enjoy them at home.

Chive gougéres with cured trout and crème fraîche- combine sugar, salt, rinds, juices and herbs in a bowl. Place 2 long pieces of plastic wrap on a work surface.

At Belon Henry uses shima aji (horse mackerel), which isn't readily available in Australia; we've used kingfish here. It's a delicious, fresh substitute.