With many varieties of dory available in Australia, I would have to say for dollar value this is the pick for me. It has few if any scales, hardly any bones once filleted and beautiful sweet white flesh which can go with almost any flavour combination.
Cooking methods are also endless, but because of its thin delicate fillets I like to quickly bake in a hot oven, wrapped to retain optimum moisture and served immediately with a fresh salad – a perfect way to enjoy the last month of Summer with a glass of chilled local white!
2 medium-sized mirror dory fillets
10 spring onion stems
½ teaspoon ground ginger
1 teaspoon black sesame seeds
½ teaspoon dried chilli flakes
Salt and pepper
1 teaspoon lime zest
4 red Dutch carrots, peeled and sliced thinly lengthways
12 sugar snap peas, sliced in half
1/3 red capsicum, sliced finely
60ml sweet soy sauce
60ml sweet chilli sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
Juice of ½ a lime
To make the salad, place a saucepan of water on the stove and bring to a light boil, then drop the carrots and peas in for about 30-40 seconds. Remove and refresh under cold water, then drain. Place them into a bowl with the sliced capsicum, mix well and refrigerate.
Pre-heat oven to 190°C then lay out a 30cmx30cm piece of aluminium foil, then place a piece of greaseproof paper over the foil, then grease well with oil spray. Place the dory fillet skin-side down and season with salt, pepper, ginger, sesame seeds, chilli flakes and lime zest, then place on a few spring onion stems. Roll the fillet up tightly until it forms the shape of a Christmas cracker; repeat for the other fillet. Place on a tray and into the oven for about 15 minutes.
While the fillets are cooking, place all the dressing ingredients into a bowl and combine well.
Remove the fillets from the oven and remove the foil and greaseproof paper. On a cutting board, slice into five even pieces, placing some of the salad onto the plate with the fish. Dress the fish and salad with the dressing and start eating!