AUSTRALIAN GARFISH IS THE NEWEST CATCH IN TOWN

*As featured in the Inquirer Column "The 101 on Wine and Food"


Seafood lovers in the Philippines will soon have no trouble finding premium quality fish in the country. Imported catches from Australia is making its way to the kitchens of chefs, homemakers and gourmets with specialty stores such as Wine Depot having a wide selection of the highest quality Australian seafood.

Apart from Coffin Bay oysters, Australia is world famous for seafood catch such as the Barramundi, King George Whiting and Garfish.


King George Whiting, readily found on the coasts of South Australia is one of the more popular and sought after fish from the land down under. It is what Aussies otherwise call the “butterfish,” because it melts in your mouth with its delicate flavor and texture. This makes it ideal for cooking a number of ways. Whether barbequed, pan-fried or baked with herbs and spices, one of the Whiting’s best qualities is that its fresh, buttery taste comes through even after being frozen.

Get the Whiting at its best quality at Wine Depot - it's vacuum sealed and individually packed so there's no human contact!

Another seafood favorite indigenous to Australian shores is the Barramundi. Derived from the aboriginal word meaning large-scaled river fish, it is usually found in the rivers of Western Australia. They prefer more tropical regions where they can go through their very unique lifecycle (it spends its early years as a male then changes gender when it reaches the age of 5).

This vegetarian fish can usually grow up to 62 cm long when fished from open waters but farmed baby barramundi will usually extend to about half this size. You may cook this whole but fillet bigger ones when needed. With its flavor compared to the most premium white fish such as sea bass, dover sole and red snapper, you never need more than just a little lemon or lime, some spinach or arugula or a splash of white wine to make this fish a sumptuous dish.

Sail to the Eastern waters and you’ll find the finfish with many names. The Australian Garfish may have one too many common names (136 to be exact) for a fish of relatively smaller size but it just goes to show that its taste has made it quite the popular pick. Whether prepared in an attractive boned-out, butterfly fillet that is ideal for more refined dishes, or deep-fried whole, its soft, succulent and sweet qualities make it a good pairing for more intense, fruity and lively wines.

We’ve asked a true blue Aussie Chef, Harry Callinan, Executive Chef of The Marriot Hotel Manila, how to prepare this Australian fish.

Here, he shares an easy-to-do recipe that anyone can enjoy at home.

Spiced flour dusted Australian garfish fillets, mango salsa and peppery leaves

Ingredients:

2 Garfish fillets
100 gm Flour
10 gm Chili powder
1 pc. Ripe Cebu mango
1 pc. Red capsicum
1 pc. Red onion
10 gm Parsley
1 pc. Fresh red chili
100 ml Olive oil
50 gm Fresh Arugula


Method:


• In a mixing bowl, combine the flour and chili powder
• Take garfish fillets and toss in spiced flour to coat
• Deep fry in hot oil (180C) until golden
• Remove and drain on paper
• Make a lemon vinaigrette by combining lemon juice and Extra Virgin Olive Oil, add sea salt and fresh ground pepper to taste.
• Toss washed Arugula leaves in lemon vinaigrette and place on center of plate. Add freshly ground pepper on top.
• Make a mango salsa by dicing the mango, red capsicum and red onion and combine in a bowl. Add chopped parsley and chopped fresh chili. Mix all ingredients and add lemon juice, sea salt and pepper to taste.
• Arrange fish fillets on top of leaves
• Spoon mango salsa over and around

Serve it with a good white wine like Villa Maria Estate’s Cellar Selection Sauvignon Blanc.

2009 Vintage: Gold Trophy from International Wine and Spirits Competition 2009
2008 Vintage: Gold Medal from New World Wine Awards 2009 and Silver Medal from International Wine Challenge 2009

Get it at CRU, Mariott Hotel Manila and at Wine Depot Stores.