For many Australians, the convenience of frozen seafood is a boon to our busy lives, allowing us to enjoy the ocean’s bounty without the pressure of immediate preparation. But how do we ensure that our frozen treasures from the sea can rival the freshness and taste of their just-caught counterparts? The answer lies in the art of defrosting and cooking, transforming frozen seafood into dishes that delight the palate and impress even the most discerning dinner guests.
The first step in this culinary journey is proper defrosting, as emphasised by Emily Scott, author of ‘Home Shores’. The ideal method is to plan ahead and allow your seafood to thaw overnight in the refrigerator. For those last-minute meal decisions, placing the seafood in a plastic bag under running water can expedite the process. Rick Toogood of Prawn on the Lawn in Padstow and London suggests removing fish from its packaging and placing it on a rack in the fridge to avoid sogginess, which can hinder achieving that perfect golden sear. He adds that patting it dry with kitchen roll before frying will also help.
Once defrosted, the world of cooking techniques opens up. Ed McIlroy of Four Legs recommends poaching white fish fillets in a luxurious bath of half water, and half butter, gently cooking the fish to tender perfection. This method is particularly suited to frozen fish, which may not crisp up as well as fresh but can still be utterly delicious. Pair your poached fish with a side of lightly braised spring greens, cooked with a sofrito base, a splash of fish stock, and perhaps a generous pour of white wine for an elegant and balanced meal.
For a touch of culinary theatre, try Scott’s method of cooking white fish en papillote. This involves creating a parchment paper parcel filled with white beans, white wine, butter, a selection of herbs such as chives, dill, or tarragon, sea salt, a squeeze of lemon, and a drizzle of olive oil. Seal the parcel and bake it in the oven for 10-15 minutes, and you’ll have a fragrant, steamed delight that’s sure to impress.
Don’t shy away from bold flavours when working with frozen seafood. Toogood suggests embracing curries or tomato-based stews to complement the seafood’s texture and taste. Frozen prawns, for instance, are perfect for a quick and spicy noodle soup. Sauté some vegetables, add noodles and stock and toss in the prawns towards the end. Finish with a garnish of chilli, coriander, and spring onion for a vibrant and comforting dish.
When it comes to defrosted mussels, McIlroy advises steaming and incorporating them into a sauce gribiche, while Scott cautions that freezing can diminish their flavour. If fresh mussels are unavailable, she recommends using tinned mussels as a flavourful alternative, served on toast with avocado for a simple yet satisfying meal.
A bag of frozen fish pie mix is a versatile ingredient that can be transformed into a variety of dishes. Toogood uses it to create fishcakes, combining roasted fish with mashed potato, fresh parsley, and seasonings of choice. Breaded and shallow-fried, these fishcakes become a crispy delight. Scott, on the other hand, suggests a straightforward fish pie, mixing the defrosted pie mix with crème fraîche, mustard, and herbs, topped with sliced new potatoes and baked until golden.
And let’s not overlook the classic fish fingers, a staple that requires little embellishment. Toogood recommends a dollop of crispy chilli oil to add a kick, served with traditional sides of chips and peas for a nostalgic and satisfying meal.
With a few simple techniques, frozen seafood can be transformed into delicious, high-quality meals that rival fresh-caught options. Whether it’s poaching, baking en papillote, or adding bold flavours, there are plenty of ways to elevate your dishes.
How do you usually prepare frozen seafood? Do you have any favourite tips or recipes? Share your thoughts in the comments below!
Also read: Freeze, thaw, refreeze? What’s safe when it comes to food storage?
