What herbs do you use with fish

[Greyfox]

What herbs do we all use when cooking fish.

My favourite go to herb for fish is Corinader, I use this with whole fish (BBQ, baked, steamed) in the stomach cavity , just fill it up with this wonder herb add a squeese of lime and that is it.

When BBQing fish I sometimes cut the skin with 3 - 4 knife cuts thru the skin and add common mint to these cuts

Corinader has such a fresh taste, it is also good with a sweet chillie sauce.

When I cook fillets I sometimes use thyme sparingly as it can have a strong flavour.

I grow my own herbs so they are always and close by, I have tried pineapple sage with baked fish but was not impressed by this combination.

[Ryder]

Whole fish,

Ginger in the skin slits.

Coriander and Lemon grass in the cavity.

Knob of butter, dash of Soy, good squeeze of lemon.

Wrap it up in buttered foil.

[hookmeup]

Don't forget good old garlic, probably not really a herb but goes with everything & dill goes particularly well with fish

[sharknett]

Cajun spice mix

[Greyfox]

Not big on Cajun spices, but Dill is good, have some growing which the chooks love , will have to use more of this

[Guest Guest123456789]

I'm too tight to buy fresh herbs and too lazy to grow them either. The Italian dried mixed herbs in a flour mix for a batter works a treat I reckon.

Not really a herb but I normally use lemons and always use the fine shredder to grate lemon zest. Great for kids as they get the lemon flavour without the sour flavour.

[Guest Guest123456789]

Hi Allan

I did a course about 5 years ago with Ian 'Herbie' Hemphill. He sells the herbies spice brand you may have seen. If you're into herbs and you haven't checked out his site already I recommend you have a look.

Www.herbies.com.au

He no longer runs the spice appreciation courses but you can buy on DVD. He introduced my wife and I to some amazing herbs and spices, like panch phora, lemon myrtle and juniper berries.

Saffron he gave a great tip to tell if it's fake or not (which most of it in supermarkets is). Put a small amount in a glass of water, the fake stuff is made of gelatine and will begin to dissolve and turn a yellow colour. The real stuff turns the water pink.

Green cardamon is an amazing fresh basil substitute ground (smells and tastes similiar and a lot more cost effective).

Hope this helps,

Luke

[Greyfox]

Hi Allan

I did a course about 5 years ago with Ian 'Herbie' Hemphill. He sells the herbies spice brand you may have seen. If you're into herbs and you haven't checked out his site already I recommend you have a look.

Www.herbies.com.au

He no longer runs the spice appreciation courses but you can buy on DVD. He introduced my wife and I to some amazing herbs and spices, like panch phora, lemon myrtle and juniper berries.

Saffron he gave a great tip to tell if it's fake or not (which most of it in supermarkets is). Put a small amount in a glass of water, the fake stuff is made of gelatine and will begin to dissolve and turn a yellow colour. The real stuff turns the water pink.

Green cardamon is an amazing fresh basil substitute ground (smells and tastes similiar and a lot more cost effective).

Hope this helps,

Luke[/quote

Thanks mate , will have a look, yeah I have grown herbs ever since I was knee high to a grass hopper, I have chooks too and they love grazing on the herbs.

[Big Yella]

Depends on how I cook it. Steamed in a banana leaf it goes great with coriander and Thai basil (very different to Italian basil) with a dressing I make using fish sauce, lime juice, rice vinegar, palm sugar, chilli and garlic.

for stronger tasting fish like blackfish I like to cook them with a spice paste I make called Harissa, which is Moroccan, and made up of dried chillies, fresh coriander, coriander seed, garlic, lemon, roast capsicum, and rosewater. I'm a qualified chef and have an addiction to cooking seafood. Feel free to ask for any recipes/tips. 

Cheers

[Guest Guest123456789]

11 hours ago, Big Yella said:

Depends on how I cook it. Steamed in a banana leaf it goes great with coriander and Thai basil (very different to Italian basil) with a dressing I make using fish sauce, lime juice, rice vinegar, palm sugar, chilli and garlic.

for stronger tasting fish like blackfish I like to cook them with a spice paste I make called Harissa, which is Moroccan, and made up of dried chillies, fresh coriander, coriander seed, garlic, lemon, roast capsicum, and rosewater. I'm a qualified chef and have an addiction to cooking seafood. Feel free to ask for any recipes/tips. 

Cheers

Great to hear. By all means feel free to share your recipes in this section I bet you have some great ones. Even just the Harissa paste recipe would be good to know.

[Big Yella]

2 hours ago, flatheadluke said:

Great to hear. By all means feel free to share your recipes in this section I bet you have some great ones. Even just the Harissa paste recipe would be good to know.

Awesome mate, I'll start posting recipes and photos as soon as I have the time.

[masterfisho7]

I think that Herbs takes away the taste of the fish

[kingie chaser]

Lots of great feedback so far so I'll at my 2c from 2 perspectives, someone who loves to eat his own catch & also from someone who is a professional chef.

Firstly I agree in essence that Fish/seafood is best appreciated with as little as possible done to it & yet as humans we also like to get away from the norm & start playing with flavours & also textures that can be changed by also introducing processes & techniques.

More often than not when I'm eating at home for example its usually fairly plain pan fried fish with just a bit of butter near the end, some lemon zest & a squeeze of juice, chopped parsley, sea salt & cracked pepper & that's it, usually a real mayonnaise based sauce on the side, occasionally some baby capers as well.   

There is also nothing better than a fresh cooked & peeled chilled  prawn or a fresh shucked oyster with just a squeeze of lemon & some cocktail sauce on the side.

 

Its really each to their own but I find when people are paying for what's being put in front of them then they tend to expect more to be done to it &

 

I do like things like dried lemon myrtle but be aware they need to be used sparingly as they can be quite potent & over powering, there is a slow cooked dish I do with a whole fillet of salmon or ocean trout for buffets which is rubbed on the flesh side with olive oil then dusted with lemon myrtle, sea salt, fresh dill & parley, slow cooked in a low oven with a core temperature of 48-50c(so the protein is not cooked or set!) then chilled.  Its amazing because you get the initial flavour from the herb crust then the flavour from the underlying flesh & nice natural oils of the fish take over.  

I also love dishes like pan fried scallops with black pudding, apple & radish salad & a nice vinaigrette or lobster mousseline with celeriac puree, 

I totally enjoy super fresh raw fish with some nice dressings on the side or things like my own salt/sugar & vodka cured fish, sliced thinly after curing the whole fillets with some nice baby salad leaves, pan fried trevalla with macadamia & lemon thyme crust & pea puree,,,,,,,,,,,,,,,,

The list is endless, that's the thing about food in general, the possibilities are endless & its about using your imagination...……………………………………………...if you choose to or not!

 

OOpps I digress ?, mainly the softer fresh herbs tend marry better with seafood but in the end its whatever works for you, just treat it with the respect it deserves ☺️

Edited June 20, 2018 by kingie chaser

[bluefin]

Not Herb related But Good. When camping and catching Bream or Trout, I would fill the gut cavity with tomato and onion, Wrap in Alfoil than on the fire.   A great meal with potatoes in the coals  also.