WHY do so many chefs love fishing? Maybe it’s the easy access to fresh seafood, or perhaps there’s no better way to unwind after a hectic night in the kitchen.
One chef who’s looking forward to unwinding this summer while catching a feed of fish for the table is Sydney-based Brad Sloane.
Brad is one of the country’s rising star chefs and Fishing World recently caught up with him to ask a few questions about cooking and fishing.
Brad is currently head chef at the Riverview Hotel in Balmain, an iconic inner-city pub that serves up some of the best pub grub in Sydney. Brad carries an envious CV, having worked under legendary chef Marco Pierre White (star of Masterchef: The Professionals in 2013) in the UK, while locally, he worked under acclaimed chef Matthew Kemp.
Brad’s grandfather, a keen fisho, taught him to fish while growing up on the NSW South Coast.
“My brothers and I developed quite a love for it. We spent a lot of time in our teens spearfishing and diving for lobsters. These days I don’t have much time, but I settle for a bit of beach fishing when on holidays (always with a beer in hand),” he said.
Fishing is an “amazing hobby”, which according to Brad brings you closer to the ingredients you’re putting on a plate.
“It always tastes better when you grow it, pick it, or catch it yourself!”
Keeping fish in top shape for the table is a topic of much debate and Brad shares some interesting advice for fishos.
“Some fish need bleeding straight away, but I think if you take the guts out and keep the fish whole and dry on ice you are going to get the most out of your fish – rinsing with fresh water is a huge no,” he says.
And what does a top chef think is a great tasting and underrated table fish?
“I really love [slimy] mackerel. I think it is a highly underrated fish, smoked, chargrilled or baked. It is a great sustainable fish that is high in Omega 3, too.”
Brad was kind enough to offer this recipe to try yourself. It’s a barramundi dish that while sounding a little exotic, is a simple and seriously tasty meal that’s easy to prepare at home.
Cone Bay Barramundi with fennel puree, sauce vierge
Chef: Brad Sloane, The Riverview Hotel, Balmain
Fennel puree
2 medium sized fennel bulbs
2 garlic cloves 1 tsp salt
1 bay leaf
½ lemon’s worth of juice
100 ml white wine
60 ml Pernod
200 ml cream
Method
Finely slice fennel and garlic on a mandolin. Place in a covered pot with lemon juice, white wine, half the Pernod and bay leaf. Simmer until very tender, remove lid and reduce liquid and cream and blend until smooth then pass through a fine sieve.
Tomato Sauce Vierge
100g heirloom cherry tomatoes (diced)
1 tbs Kalamata olive cheeks
½ tbs chopped parsley
1 tbs baby capers
1 tbs finely diced shallot
1 clove crushed garlic
60 ml EVO
30 ml sherry vinegar
1 tbs chopped tarragon
8 white anchovy fillets
Method
Combine tomatoes, olives, capers, parsley, shallots, garlic, vinegar and oil in a pan and gently heat. When tomatoes start to soften add tarragon and anchovy, check seasoning and adjust levels of acid with lemon juice.
Basil oil
1 cup basil leaf
200 mls EVO
Salt and lemon juice
Method
Blanch basil in boiling water for 20 seconds and refresh I iced water. Squash until dry and blend in food processor, add oil salt and lemon and place in a plastic bottle.
Barramundi
1 barramundi fillet
Cut each fillet into individual serving portions
Rub with salt and white pepper and a little bit of olive oil on each side
Heat a little rice bran oil in a heavy-based fry pan to a medium-high heat
Place the fish skin side down for 2 -3 minutes before flipping over. Resist the urge to keep flipping. When you place the fish in the pan on either side, give the fry pan a shake to stop the fish from sticking to the pan.
Serve the fish with the condiments listed above.
Enjoy!
