Day 29: Why can't we do this in India? Plus, fish recipes from Sydney
Priya Ramani -
Sunday, May 11, 2008 3:20 PM
This morning we visited the Sydney Fish Market (www.sydneyfishmarket.com.au). Mindblowing. There was seafood from Alaska, China and Peru. Blue Cod, Flounder, Atlantic Salmon, Barramundi and Abalones from Australia. An oyster assembly line. Fresh tuna. Sweet Tasmanian Lobsters. Scallops and mussels. Enough sushi and sashimi to feed the country. All this grilled, beer-battered, fried, with noodles, with prawn fried rice...whatever.
The variety of seafood on sale is, apparently, second only to Tokyo's Tsukiji Market. Vegetarians, there are breads, coffee, chips and I did spot a Greek Salad or two. So you can survey the scene, pile your platters high and camp with the family on one of the outdoor tables, watched by pelicans and squabbling seagulls. No wonder the tourists throng the salty, smelly but very clean market in double decker buses; it's one of Sydney's big attractions.
The action begins at 5.30am. Trawlers unload their stocks, and registered buyers spill into the seafood auction room--this place apparently has the largest seafood auction house in the southern hemisphere. We were there at 10am, just in time for brunch. After Melbourne's buzzing Victoria Market, where we had breakfast one Sunday, and then this I just couldn't help feeling frustrated. Why oh why can't we redefine the redevelopment of Mumbai's Crawford Market?
We're going to hand over one of our most historic markets to a developer so he can create another concrete slum. Unbelievable! Imagine if we cleaned up the place, built a food court that had a sampling of local dishes with a seasonal menu and ingredients sourced from the market, organized a tour that took visitors through some of the most amazing lanes in the area (my sis in law Gitu could be a tour guide--it's her second home), and even ran some cooking classes on the side.
But we don't respect our history or heritage. So, for now, the Sydney Seafood School is where you'll have to get a taste of local flavour. Classes run from 2 to 4 hours and cost anywhere between $75 and $135. Go to the Sydney Fish Market website above and book in advance, they're popular.
Incidentally, I picked up some recipes from the market. All use Tasmanian Salmon but you could try fresh surmai or kingfish, says the husband.
Asian Style Tasmanian Salmon Salad
400g Tasmanian Salmon fillets; 2tsp veg oil; For the salad: 1 cucumber; 1 small red onion, quartered; mixed greens; 1/2 cup fresh coriander; 2 tbsp shredded mint leaves; For the dressing: 2 tbsp lime juice; 2 tbsp fish sauce; 1 1/2 tbsp caster sugar; 2 tsp veg oil
Heat a non-stick frying pan over medium heat. Brush fish with oil and place in pan. Allow to cook for 3 minutes, turn and cook for another 3 mins. Remove and allow to cool. Chop cucumber into pieces. Thinly slice onion quarters. Combine salad leaves, cucumber, onion, coriander and mint in a serving bowl. Toss. Combine dressing ingredients in a bottle and shake well. Add salmon to salad and pour over dressing just before serving.
BBQ Tasmanian Salmon with Green Herb Mayo
4 X 125g Tasmanian Salmon fillets; 1 tbsp extra virgin olive oil; 1/2 cup good mayo; 2 tbsp chopped mixed herbs (parsley, chives and dill); 1 tsp finely grated lemon rind; sea salt
Brush salmon with olive oil. In a bowl, combine mayo, herbs and lemon rind. Stir and season to taste. Heat BBQ to medium-high and cook the salmon for approx 3 mins each side depending on thickness. Serve with mayo, BBQ potato slices and mixed salad leaves.
Whatever. I ate Indian vegetarian food (err only because it's best to kickstart your sluggish system) after our day out.