Assessment Requirements for SITHCCC013 Prepare seafood dishes

Modification History
Not applicable.

Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of
this unit in the context of the job role, and:
 follow standard recipes to prepare the following seafood classifications:
 flat and round fish
 oily and white fish
 ocean and freshwater fish
 octopus and squid
 shellfish:
 crustaceans
 molluscs
 whole or filleted fish
 use each of the following seafood preparation techniques in preparing above seafood as
required:
 cleaning
 de-scaling
 pin-bone removal
 filleting
 portioning
 shelling
 skinning
 follow standard recipes to prepare fresh, frozen and preserved seafood dishes using the
following cookery methods:
 deep and shallow frying
 grilling
 poaching
 roasting
 sautéing
 steaming
 prepare above food for at least six different customers:
 within commercial time constraints and deadlines
 reflecting required quantities to be produced

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  following procedures for portion control and food safety practices when handling
and storing seafood
 responding to special customer requests and dietary requirements.

Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and
performance criteria of this unit:
 culinary terms and trade names for:
 ingredients commonly used in the production of different fish and shellfish dishes
 variety of classical and contemporary seafood dishes
 different varieties of seafood and styles of cooking
 contents of stock date codes and rotation labels
 seafood classifications
 characteristics of seafood products and fish and shellfish dishes:
 appearance
 freshness and other quality indicators
 nutritional value
 taste
 texture
 preparation techniques for fish and shellfish specified in the performance evidence
 cookery methods for different varieties and cuts of fish and shellfish specified in the
performance evidence
 equipment used to produce seafood dishes:
 knife care and maintenance
 essential features and functions
 safe operating practices
 mise en place requirements for seafood dishes
 appropriate environmental conditions for storing and thawing fish and shellfish products
to:
 ensure food safety
 optimise shelf life
 safe operational practices using essential functions and features of equipment used to
produce seafood dishes.

Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
 an industry workplace
 a simulated industry environment, such as a training kitchen servicing customers.

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Assessment must ensure access to:
 fixtures and large equipment:
 commercial:
 blenders and food mills
 food processors
 planetary mixers
 commercial grade work benches (1.5 m/person)
 commercial ovens with trays (one per two persons)
 commercial refrigeration facilities:
 cool room and/or fridge
 freezer
 deep-fryer
 designated storage areas for dry goods and perishables
 double sink
 gas, electric or induction stove tops (two burners per person)
 hot plate or griddle
 salamander or other form of griller (one per four persons)
 storage facilities:
 shelving
 trays
 small equipment:
 baking sheets and trays
 containers for hot and cold food
 cutting boards
 food handler gloves
 graters
 knife sharpening equipment
 sharpening steels and stones
 knives and cleavers:
 chef knives
 filleting knives
 utility knives
 measurers:
 metric calibrated measuring jugs
 portion control scoops
 oven mitts
 poachers

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  pans and pots for small and large production:
 stainless steel, cast iron, iron and non-stick fry pans
 large and small pots
 scoops, skimmers and spiders
 scales
 sets of stainless steel bowls
 service-ware:
 platters, dishes, and bowls
 cutlery and serving utensils
 small utensils:
 flour and drum sieves
 peelers, corers and slicers
 strainers and chinois
 scrapers
 spatulas
 tongs and serving utensils
 steamers
 spoons:
 large plain and slotted metal spoons
 ladles in a variety of sizes
 serving spoons
 wooden spoons
 thermometers
 cleaning materials and equipment:
 cleaning cloths
 commercial cleaning and sanitising agents and chemicals for cleaning commercial
kitchens, equipment and food storage areas
 dustpans and brooms
 garbage bins and bags
 hand towel dispenser and hand towels
 mops and buckets
 separate hand basin and antiseptic liquid soap dispenser for hand washing
 sponges, brushes and scourers
 tea towels
 organisational specifications:
 equipment manufacturer instructions
 current commercial stock control procedures and documentation for ordering,
monitoring and maintaining stock

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  mise en place lists, menus, standard recipes, and recipes for special dietary
requirements
 ordering and docketing paperwork
 food safety plan
 guidelines relating to food disposal, storage and presentation requirements
 safety data sheets (SDS) for cleaning agents and chemicals
 diverse and comprehensive range of seafood as specified in the performance evidence
 industry-realistic ratios of kitchen staff to customers; these can be:
 staff and customers in an industry workplace during the assessment process; or
 individuals who participate in role plays or simulated activities, set up for the
purpose of assessment, in a simulated industry environment operated within a
training organisation.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for
assessors; and:
 have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial
Cookery to assess this unit as part of a Certificate III in Commercial Cookery or Certificate
IV in Commercial Cookery qualification; and
 have worked in industry for at least three years where they have applied the skills and
knowledge of this unit of competency.

Links
Companion Volume implementation guides are found in VETNet -
https://vetnet.education.gov.au/Pages/TrainingDocs.aspx?q=68c40a93-e51d-4e0f-bc06-
899dff092694

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Week1
Grilled flounder in garlic butter
Mini seafood strudels
Panfried barramundi with spinach and fennel cream
Steamed mussel with chilli dip
Dugle’re’ sauce

Week2
Braised octopus
Deep fried sardines
Mini Pissaladiére
Chilled blue swimmer crab open ravioli
Kingfish Tartare with Pear and Pine nuts
Poached Sole Paupiettes

Week3
Lobster Mornay
Lemon Myrtle green prawn curry
Oyster Florentine
Pan-fried Stargazer Fillets with Shimeji Mushrooms
Thai fish cakes with sweet cucumber sauce

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Week1
Grilled flounder in garlic butter

Ingredients

 Serves: 4

Main

 Flounder 4 Difficulty:
 Garlic 40g
(*) (*) (*) (*) ( ) ( )
 Parsley 20g
Key Ingredient: Flounder
 Lemon 150g
 Flour 100g Key Skill: Fish preparation, grilling
 Olive oil 40mL
 Butter 40g

Method

Preparation Duration 20 minutes

1. Skin the Flounder and remove the head and fins. Ensure that the kidney area is cleaned
2. Peel and slice the garlic. Chop the parsley finely
3. Juice the lemon

Cooking Duration 10 minutes

1. Flour the flounder. Heat oil in a pan and add seasoning. Grill the flounder for 2 minutes,
then turn 45° to establish a grill pattern. Turn over, place some of the garlic on top and
finish in the oven or under a salamander
2. Heat butter in a pan. Add the garlic and bring to noisette stage. Add the lemon juice.
Take off the heat and add the parsley and seasoning

Plating

1. Place the flounder onto a pre-warmed plate and spoon the butter over the top. Garnish
as desired

3. Garnishes: Lemon, potatoes, watercress

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Mini seafood strudels

Ingredients

 Serves: 4

Main

 Fish fillet 60g  Tomatoes 150g

 Calamari tube 50g  Olives 4
 Green prawns 100g  Fresh herbs 2g
 Onion 30g  Butter 100g
 Red capsicum 50g  Filo pastry sheets 5
 Green capsicum 50g  Sesame seeds 5g
 Mushrooms 50g

Difficulty:
(*) (*) ( ) ( ) ( ) ( )

 Key Ingredient: Seafood, filo pastry

 Key Skill: Amuse bouche production

Method

Preparation Duration 15 minutes

1. Cut the seafood into 1cm dice

2. Peel and dice the onion. Dice the capsicum and mushrooms
3. Prepare the tomato concassée
4. Dice the olives. Finely slice the herbs

Cooking Duration 30 minutes

1. Heat 1/4 of the butter in a pan. Add the seafood and lightly seal, then remove and set
aside
2. In the same pan, sauté the onion in 1/4 of the butter. Add the mushrooms, capsicum,
olives, tomato concassée and herbs and sauté
3. Remove from the pan and chill immediately
4. Melt the remaining butter. Cut the filo sheets in half lengthwise and then into thirds.
Brush with melted butter

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 5. Combine the seafood and vegetable mixture together

Panfried barramundi with spinach and fennel cream

Ingredients

 Serves: 4

Main

 Barramundi fillets, skin off 720g  Cherry tomatoes 300g

 Red onion 100g
 Lebanese cucumber 100g
 Radishes 2
 Fennel cream 240mL
 Mustard seed oil 30mL
 Difficulty:
 English spinach bunches 2
 Parsley 75g (*) (*) ( ) ( ) ( ) ( )
 Thickened cream 300mL Key Ingredient: Barramundi, fennel cream
 Minced horseradish 20g Key Skill: Shallow-frying, sauce preparation

Preparation Duration 5 minutes

1. Season the barramundi with celery salt and pepper

2. Peel the onion and cucumber. Shave the onion, cucumber and radishes with a
mandoline. Place into a bowl, add some celery salt and mix through
3. Prepare the fennel cream

Cooking Duration 20 minutes

1. Heat the mustard seed oil in a pan. Add the barramundi and fry for ~8 minutes (for
medium doneness), turn over and cook for a further minute
2. Blanch the spinach and parsley, then drain and refresh in iced water. Place into a
blender with the cream, horseradish and 1/3 of the fennel cream and blend until
smooth
3. Spray the tomatoes with cooking oil and place under a hot grill or roast in the oven at
180°C. Cook for ~2 minutes, until the skin splits
4. Warm up the remaining fennel cream

Plating

1. Place a spoon of spinach mixture in the centre of each plate and top with the
barramundi and tomatoes

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 2. Garnish with the shaved onion, cucumber and radish and drizzle with fennel cream

Steamed mussel with chilli dip

Ingredients

 Serves: 2

Main

 Black mussels 500g  Fish sauce 10mL

 Ginger 10g  Peanut oil 10mL
 Garlic 10g
 Red chilli 5g Difficulty:
 Lime 100g (*) (*) ( ) ( ) ( ) ( )
 Coriander 10g Key Ingredient: Mussels
 Light soy sauce 200mL
Key Skill: Shellfish preparation, steaming
 Rice wine 30mL

Method
Preparation Duration 10 minutes

1. Scrub the mussels and remove the beards

2. Peel the ginger and garlic. Chop the ginger, garlic and chilli
3. Zest the lime
4. Pick the coriander

Cooking Duration 10 minutes

1. Heat the soy sauce and rice wine. Add the fish sauce, coriander stalks, lime zest, ginger,
garlic, oil and chilli and bring to the boil
2. Place the steamer basket with the mussels on top and cook for ~5 minutes until the
mussels open

Plating

1. Place the mussels into a pre-warmed bowl and spoon the sauce over the top. Garnish
with the remaining coriander leaves

3. Garnishes: Check the seasoning as mussels can be salty

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Dugle’re’ sauce

Ingredients

 Serves: 2

Main

 Fish velouté 100mL

 Tomato 25g
 Onion 25g
 Parsley 1g
 Butter 50g
 White wine 25mL
 Fish stock 50mL

Difficulty:

(*) (*) ( ) ( ) ( ) ( )
Key Ingredient: Fish velouté, white wine, tomato

Key Skill: Derivative sauce production

Method
Preparation Duration 5 minutes

1. Prepare the fish velouté

2. Prepare the tomato concassée
3. Dice the onion
4. Chop the parsley

Cooking Duration 15 minutes

1. Heat half the butter in a pan. Add the onion and sweat
2. Deglaze with the wine. Add the tomato concassée and cook for 2 minutes
3. Add the velouté and fish stock and bring to the boil. Season
4. Add the parsley and mount with the remaining butter

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Week2

Braised octopus

Ingredients

 Serves: 4
Main

 Octopus 750g  Olive oil 80mL

 Onion 100g  Tomato puree 500mL

 Garlic 20g  Red wine 500mL

 Fennel 100g  Prosciutto 50g

 Carrots 100g

 Celery 100g  Difficulty:

 Marjoram 10g (*) (*) ( ) ( ) ( ) ( )

 Parsley 10g Key Ingredient: Octopus

Key Skill: Braising

Method
Preparation Duration 15 minutes
1. Prepare the octopus: remove the beak, intestines, skin and suckers. Cut into 5 cm
pieces
2. Peel the onion, garlic, fennel, carrot and celery and slice thinly
3. Pick the marjoram and chop the parsley
Cooking Duration 1 hour
1. Heat half the oil in a pan and seal the octopus. Remove and put aside
2. Add the remaining oil and the onions to the pan and fry lightly. Add the garlic and
sliced vegetables. Season and sweat to soften the vegetables
3. Return the octopus to the pan and add the marjoram, tomato puree and red wine.
Bring to the boil and cover with a lid. Braise slowly for ~1 hour until the octopus is
tender
4. Pan-fry the prosciutto for garnish

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Plating
1. Place the octopus onto a pre-warmed plate, sprinkle with the parsley and top

Deep fried sardines

Ingredients

 Serves:2

Main

 Butter lettuce 0.25  Cumin seeds 1g

 Sardines 4  Capers 20g
 Lemon 150g  Extra virgin olive oil 30mL
 Flour 50g
 Egg 1 Difficulty:
 Almond meal 25g (*) (*) ( ) ( ) ( ) ( )
 Breadcrumbs 50g Key Ingredient: Sardines, crumbing station
 Pine nuts 20g
Key Skill: Deep-frying, crumbing

Method

Preparation Duration 15 minutes

1. Wash and dry the lettuce

2. Juice the lemon
3. Cut the sardines into even portions and remove any bones. Rinse in a mixture of water
and half the lemon juice then pat dry with paper towel. Season and draw through the
flour, egg wash and mixture of almond meal and breadcrumbs
4. Dry roast the pine nuts. Once browned, add the cumin and capers

Cooking Duration 5 minutes

1. Deep-fry the sardines for ~4 minutes. Remove and place on absorbent paper
2. Mix the pine nut mixture with the remaining lemon juice

Plating

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 1. Place the lettuce onto a plate and coat with the pine nut mixture. Place the sardines
onto the plate and surround with the olive oil. Garnish with extra pine nut mixture

Mini Pissaladiére

Ingredients

 Serves: 4

Main

 Onion 300g  Kalamata olives 20g

 Garlic 5g  Puff pastry sheet 1
 Anchovy fillets 8
 Egg 1 Difficulty:
 Vegetable oil 30mL (*) (*) ( ) ( ) ( ) ( )
 Balsamic vinegar 20mL Key Ingredient: Puff pastry, anchovies
 Brown sugar 10g
Key Skill: Amuse bouche
 Semi-dried tomatoes 40g
production

Method
Preparation Duration 15 minutes

1. Preheat the oven to 190°C

2. Peel and finely slice the onions. Peel and crush the garlic
3. Cut the anchovy fillets in half lengthwise
4. Beat the egg

Cooking Duration 45 minutes

1. Heat the oil in a pan. Add the onions and seasoning and cook for ~20 minutes, until
well-browned and beginning to stick. Add the garlic, vinegar, sugar and cook briefly. Set
aside to cool
2. Cut a 6cm strip of puff pastry and 2 x 1cm strips. Brush the wide strip with egg then
position the fine strips along the outside edges. Brush with egg
3. Spoon the onions along the centre of the pastry and arrange the anchovies in parallel
lines
4. Garnish with the semi-dried tomatoes and olives and bake in the oven at 190°C for ~12
minutes, until crisp

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Plating
1. Slice the pissaladiere and arrange on a platter

Chilled blue swimmer crab open ravioli

Ingredients

 Serves: 2

Main

 Gow gee pastry discs 6  Crab meat 100g

 Chives 10g
 Egg 1 Difficulty:
 Vinegar 15mL (*) (*) ( ) ( ) ( ) ( )
 Olive oil 45mL Key Ingredient: Crab meat, pasta discs
 Lime 25g
Key Skill: Entrée preparation
 Leek 50g

Method
Preparation Duration 15 minutes

1. Cook the gow gee until al dente, then refresh in iced water
2. Finely slice the chives. Separate the egg
3. Produce the chive mayonnaise with the egg yolks, vinegar, olive oil and chives. Season
to taste
4. Cut the lime into wedges
5. Wash the leek and cut into fine julienne

Cooking Duration -

1. Deep-fry the leek julienne until golden

Plating

1. Spoon some mayonnaise in the centre of the plate

2. Add alternate layers of gow gee, crab meat and mayonnaise. Finish with gow gee
3. Garnish with the fried leek and lime wedges

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Kingfish Tartare with Pear and Pine nuts

Ingredients

 Serves: 4

Main

 Kingfish fillet 600g  Curry powder 2g

 Pears 300g  Raw sugar 20g
 Marjoram 20g  Crème fraiche 80g
 Garlic 5g
 Lime 100g Difficulty:
 Pine nuts 125g (*) (*) ( ) ( ) ( ) ( )
 Sesame oil 10mL Key Ingredient: Kingfish, pear, spices
 Dark soy sauce 25mL
Key Skill: Tartare production

Method
Preparation Duration 10 minutes

1. Remove the skin and any bones from the fillet, trim the dark meat along the bloodline
and slice as thinly as possible with a sashimi knife
2. Peel and core the pears. Cut discs (1 disc per serve) using a 4cm cookie cutter, the pear
discs can be trimmed and grooves can be cut into the top to assist with the
caramelisation
3. Pick the marjoram leaves and peel the garlic
4. Juice the lime

Cooking Duration 10 minutes

1. Toast the pine nuts and pound in a mortar and pestle with the garlic until a paste forms
2. Add the lime juice, sesame oil, soy sauce and curry powder and mix well. Set aside
3. Sprinkle the pear discs with raw sugar and caramelise with a blowtorch

Plating

1. Place a pear disc in the centre of each plate. Spoon the pine nut paste around the discs
2. Arrange the kingfish slices on the plate. Use teaspoons to place 3 quenelles of crème
fraiche around each pear

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 3. Garnish with the marjoram

Garnishes: Marjoram, chilli

Poached Sole Paupiettes

Ingredients

 Serves: 1
Main

 Carrots 20g  Apples 150g

 Leek 20g 
 Celery 20g  Butter 40g
 French shallots 20g
 Parsley 10g Difficulty:
 Fish velouté 50mL (*) (*) (*) (*) ( ) ( )
 Sole fillets 150g Key Ingredient: Sole fillets, fish stock, white
 Fish stock 30mL wine
 White wine 30mL
Key Skill: Shallow poaching

Method
Preparation Duration 5 minutes

1. Make a cartouche with a small hole in the centre

2. WPRW the vegetables and cut into brunoise
3. Pick and chop the parsley leaves
4. Prepare the fish velouté
5. Dice half the butter
6. Use an apple corer to cut some sticks out of the apple. Cut the apple sticks in half. Roll
up the sole fillets around the apple sticks starting from the wider end

Cooking Duration 10 minutes

1. Brush a pan with the remaining butter and add the brunoise
2. Place the paupiettes into the pan with the ends of fillets resting against each other so
that they don't unravel. Add the fish stock and white wine
3. Cover with the buttered cartouche and poach at ~80°C for ~5 minutes on the stove or
in the oven

1. Remove the paupiettes and add the velouté to the pan. Reduce the velouté until a
sauce-like consistency is achieved. Season and work in the butter pieces

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 Plating

1. Arrange the paupiettes on a plate and drizzle the sauce over. Sprinkle with parsley

2. Note: Adjust the thickness of the sauce with beurre manié if necessary.

Week3
Lobster Mornay
Ingredients

 Serves: 1

Main

 Lobsters (750g) 4  Grated Emmenthal 100g

 Parsley 100g  Sweet paprika 2g
 Lemon 200g
 Plain flour 30g Difficulty:
 Butter 30g (*) (*) (*) (*) (*) (*)
 Ground nutmeg 2g Key Ingredient: Lobster, mornay sauce
 Milk 600mL
 Grated Parmesan 100g Key Skill: Sauce preparation, baking

Method

Preparation Duration 10 minutes

1. Preheat the oven to 220°C

2. To humanely kill live lobsters, place them in the freezer for 15 minutes prior to cutting
them. Cut the lobsters in half lengthwise and clean out. Arrange the lobsters on a
baking tray
3. Finely chop the parsley. Cut the lemons into wedges

Cooking Duration 30 minutes

1. Heat the milk in a pot until hot but not boiling

2. Clarify the butter, then add the flour and nutmeg. Stir with a whisk until it reaches a
sandy texture (white roux). Add the milk and whisk until smooth. Simmer for 5-10
minutes, until the sauce has thickened. Stir in the cheeses and season to taste

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 3. Spoon the sauce over the lobsters and sprinkle with paprika. Bake in the oven at 220°C
for 15 minutes, until the sauce begins to brown

Plating

Place the lobster onto a pre-heated plate. Sprinkle with parsley and garnish with lemon wedges

Lemon Myrtle green prawn curry

Ingredients

 Serves: 4
Main

 Coconut cream 600mL  Lemon myrtle leaves 12g

 Lemon myrtle green curry paste 30g  Fish sauce 30mL
 Dark palm sugar 20g  Peeled green king prawns 600g
 Lemongrass 15g
 Water chestnuts 60g Difficulty:
 Green chilli 20g (*) (*) ( ) ( ) ( ) ( )
 Coriander 50g Key Ingredient: Lemon myrtle curry paste,
 Thai basil 50g prawns
 Chicken Stock 200mL
Key Skill: Poaching

Method
Preparation Duration 15 minutes

1. Chill the coconut cream to separate the milk from the cream. Remove the cream from
the milk
2. Prepare the green curry paste
3. Slice the palm sugar into small pieces
4. Slice the lemongrass, water chestnuts and chilli. Chop the coriander and Thai basil
5. Blend half of the coriander and half of the coconut milk to a fine puree

Cooking Duration 10 minutes

1. Heat half of the coconut cream in a pan and boil rapidly, until it reduces and begins to
caramelise. Add the curry paste and stir through. Fry gently for 2-3 minutes
2. Add the stock, lemongrass, lemon myrtle leaves, and the remaining coconut milk and
bring to the boil. Add the palm sugar and fish sauce to taste

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Add the water chestnuts and prawns and simmer until just cooked through. Stir in the blended
coriander mixture, basil and chilli and stir throughPlating

1. Spoon the curry into a bowl and sprinkle some coriander over the top. Garnish as
desired
2. Garnishes: Steamed rice, lime wedge, fried shallots

Oyster Florentine

Ingredients

 Serves: 2

Main

 Oysters 12 Difficulty:
 Mornay sauce 200mL
(*) (*) ( ) ( ) ( ) ( )
 Button onion 60g
Key Ingredient: Oysters, mornay sauce,
 Butter 40g
spinach
 Bacon 20g
 English spinach 100g Key Skill: Sauce production, grilling
 Grated Parmesan 20g

Method

Preparation Duration 20 minutes

1. Remove the oysters from the shell and check for any grit and broken shell. Rinse and
place in the fridge
2. Prepare the mornay sauce
3. Peel and dice the onion
4. Dice the bacon
5. Wash the spinach and remove the leaves
6. Warm the shells slightly

Cooking Duration 5 minutes

1. Blanch and refresh the spinach leaves

2. Heat the butter in a pan. Add the bacon and onion and sweat. Add the spinach leaves
and seasoning and toss through. Spoon into the oyster shells
3. Place the oysters on top and coat with mornay sauce
4. Sprinkle with Parmesan and gratinate under the salamander or in the oven

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Plating

1. Place the oysters onto a pre-warmed plate and garnish as desired

1. Garnishes: Fresh herbs

Pan-fried Stargazer Fillets with Shimeji Mushrooms
Ingredients

 Serves: 2

Main

 Stargazer 1.2kg Difficulty:

 Asparagus 150g
(*) (*) (*) (*) ( ) ( )
 Shimeji mushrooms 30g
Key Ingredient: Shimeji mushrooms,
 Flour 30g
stargazer
 Lemon 50g
 Butter 30g Key Skill: Fish cookery, pan-frying
 Oil 30mL
 Light soy sauce 20mL

Method

Preparation Duration 20 minutes

1. Preheat the oven to 180°C

2. Clean and fillet the stargazer
3. Trim the ends of the asparagus and cut in half
4. Slice the mushrooms
5. Season the flour
6. Squeeze the lemon over fillets and coat them in the flour

Cooking Duration 15 minutes

1. Heat the oil and fry the fish fillets until golden. Turn over and place in the oven at 180°C
for 5-7 minutes
2. Heat the butter and fry the asparagus ends for 1 minute. Add the tops, toss through
and cover with a lid

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 3. After 1 minute season the asparagus and toss through. Add the mushrooms and toss
through
4. Add the soy sauce and evaporate gently

Plating

1. Plate the fish and spoon the asparagus and mushrooms over the top

Thai fish cakes with sweet cucumber sauce

Ingredients

 Serves: 2

Main

 Flathead fillets 200g  Sesame seeds 15g

 Fish sauce 15mL
 Red curry paste 5g CUCUMBER SAUCE
 Cornflour 8g
 Spanish onion 20g  Lebanese cucumber 100g
 Red capsicum 20g  Water 50mL
 Coriander 10g  White vinegar 30mL
 Green beans 25g  Sugar 20g
 Peanut oil 20mL  Unsalted peanuts 50g
 Fish sauce 15mL

Difficulty:

(*) (*) ( ) ( ) ( ) ( )
 Key Ingredient: Fish, Asian spices

 Key Skill: Fish cookery, sauce production

Method

Preparation Duration 15 minutes

1. Dice the onion and capsicum. Pick the coriander leaves

2. Top and tail the beans and slice into small pieces. Blanch and refresh
3. Remove the bones from the fish and place in a blender with the fish sauce, curry paste
and cornflour and blend until smooth. Add the onion, capsicum, coriander leaves and

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 sliced beans, and blend slightly. Adjust the seasoning and form into small patties and
sprinkle the patties with sesame seeds
4. For the cucumber sauce, wash, deseed and finely chop the cucumber. Combine the
vinegar, water and sugar. Add the fish sauce to taste and add the cucumber
5. Grind the peanuts with a mortar and pestle and add to the cucumber mix. Add the fish
sauce to taste

Cooking Duration 5 minutes

1. Heat the oil in a pan and fry the patties on both sides, until brown and cooked through.

Plating

1. Place the patties onto a plate or platter and serve the cucumber sauce on the side.
Garnish as desired

2. Garnishes: Coriander

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