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How to cook perfect fish

How to cook perfect fish

Cooking salmon with the skin on helps keep the flesh moist and adds flavour and texture. Here’s how to do it.

  1. To help the skin crisp up nicely, it needs to be dry before you cook it. Remove any moisture with paper towel and season the skin well with salt and pepper.
  2. Make sure the pan is hot before you add the salmon. Heat oil in a frying pan until just smoking, then add salmon, skin-side down, pressing down with a spatula so all of the skin is in contact with the pan.
  3. Cook the salmon for 5 mins or until skin is golden and crispy. Turn over and cook for 3 mins or until the salmon is cooked to your liking.

There’s nothing better than crispy-skinned barramundi, made easy in a frying pan. Here’s how to get it right every time.

  1. Before you start cooking, pat the barramundi skin dry with paper towel and season with salt and pepper to draw out any moisture.
  2. Make sure the pan is hot before you add the barramundi. Heat oil in the pan until just smoking, then add barramundi, skin-side down, pressing down with a spatula so all of the skin is in contact with the pan.
  3. Cook the barramundi for 5 mins or until skin is golden and crispy. Turn over and cook for 3 mins or until the barramundi is cooked through.

With its delicate flavour, snapper is great baked, grilled, steamed or pan-fried. Follow our easy guide for perfectly cooked seafood.

  1. For baked snapper, place on a lined baking tray and drizzle with oil. Bake at 200°C for 15-20 mins or until cooked through.
  2. For grilled snapper, heat a barbecue grill or chargrill on high. Drizzle snapper with oil and cook for 4 mins each side or until flakes easily.
  3. For steamed snapper, cook in a steamer over a saucepan of simmering water for 8 mins or until flakes easily.
  4. For pan-fried snapper, heat oil in a frying pan over medium-high heat. Cook skin-side down for 5 mins, then turn and cook for 3 mins or until cooked through.