Cooking Seafood Essentials
Chef James Green shares his must-have list of ingredients and tools for a perfect seafood dish.
One of the few bright spots arising from the last two COVID years is that we are all cooking at home more frequently — and hopefully taking some time to prepare some unfamiliar dishes and learn some new techniques.
If you’ve taken the time and care to source/catch your fish, handle it properly and prepare it for the table, then it makes sense that the care should carry over into the cooking process. To help you to get the best out of your fish, I’ve outlined a few of my go-to ingredients and the equipment that helps to transform your seafood into another dimension.
Proper Pans
A good non-stick pan, capable of being placed directly into the oven, and a well-seasoned heavy cast iron pan are both must-haves in the kitchen.
The non-stick pan is great for pretty much all your general fish cooking, and while the cast iron pan is also good for general cooking, it is especially suited for charring at high heat, particularly for gamefish like tuna. The cast iron pan will help you achieve colour on the outside, while keeping your tuna steak rare in the middle.
Lemon
Acidity is a crucial element in all cooking, but particularly with seafood.
Historically, the obligatory wedge of lemon was used to mask any ‘off’ odours coming from poorly handled fish. Thankfully, we have since discovered that it also has many other benefits. A splash of lemon juice quickly brightens any seafood dish, elevating the flavour from being flat to light and vibrant.
Other citrus like limes, yuzu and grapefruit, as well as products like chardonnay or malt vinegar all work in much the same way, and their use is really reliant on the flavours of the individual dish.
Sea Salt Flakes
Good quality salt makes such a difference in the finished dish in terms of flavour and texture. Finishing a dish with a few grains of a good flake salt gives terrific texture and bursts of flavour that is a quantum leap from traditional table salt.
In Australia, I tend to use Murray River pink salt, which has a large flake and a subtle minerality and sweetness, or Olsson’s, which is a larger white flake salt. Both are readily available in most supermarkets these days.
Olive Oil
A good extra virgin olive oil can lift a dish into another dimension, especially as part of a dressing, or as a generous splash to finish a dish.
Cooking with olive oil can also impart a great flavour, but care needs to be taken as it will burn far more readily than other oils. Be careful with the heat, as it can impart a horrible, acrid flavour if allowed to get too hot and burn.
Australia has a number of great producers of olive oil, and I tend to prefer Alto if you can find it. Cobram Estate is a good substitute though, and much easier to find in stores.
Butter
Few things are more satisfying than adding a spoonful of butter and a crushed clove of garlic to a hot pan, watching it foam and begin to caramelise, and then basting a beautiful piece of fish to finish cooking it on the stovetop.
Alternatively, using clarified butter as a cooking fat, particularly for fish coated in breadcrumb, is just as special. It imparts a round and rich flavour that is unmistakable and irreplaceable.
Capers
This is one of my go-to fish garnishes. However, I’m not a huge fan of the salted capers, preferring the ones that have been brined in vinegar, as they bring more acidity and a little less intensity.
One of my favourite quick sauces for fish is a simple brown butter with some capers and cherry tomatoes gently warmed through, finished with a generous squeeze of lemon.
Soft Herbs
In general, seafood pairs very well with soft herbs like basil, mint, chive and dill. I really love the bursts of flavour they give, so I like to tear them roughly into large pieces and use lots.
Harder herbs like rosemary and thyme tend to overpower the more delicate flavours of seafood, so I generally avoid them — although there are always exceptions.
A Good Cookbook
Inspiration is always key for me, and over the years I’ve managed to collect several hundred great cookbooks which can spark an idea. I don’t think I’ve ever made a complete recipe out of any book, but sub recipes, techniques and garnishes are all very helpful when trying to find a little inspiration for your own creations.
Some of my favourite cookbooks of late include The Whole Fish Cookbook and Take One Fish by Sydney chef Josh Niland, Passion for Seafood by Gordon Ramsay, or any of Rick Stein’s books.
Meet Chef James Green
When not out gamefishing, James is the Executive Chef of Manta Restaurant and Bar and Molo Wine Bar, situated right on the iconic Woollomooloo Wharf, Sydney. To experience his talents, visit: mantarestaurant.com.au, or keep up on Instagram @jamesgreencooks.