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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 1 - Whole fish 3 Ways

MasterChef Australia on TV ONE and TVNZ OnDemand

Steven Peh

Whole fish 3 Ways


1 whole baby pink snapper

Shichimi Itogoroshi (Japenese 5 Spices)

50 grams plain flour

Vegetable oil for deep frying

1 banana leaf

5 spears asparagus, ends trimmed and finely sliced lengthways

1 leek, finely sliced

freshly chopped chives, for garnsih

1 lemon

Olive Oil


Balsamic Glaze

200 mls balsamic vinegar

50 grams brown sugar


Teriyaki Sauce

2 ½ tablespoons light soy sauce

2 tablespoons Mirin

2 tablespoons Sake

1 tablespoon sugar

1 teaspoon cornflour


Wasabi Mayonnaise

1 egg plus 1 egg yolk

1 ½ tablespoons Dijon mustard

1 teaspoon salt

350 mls grapeseed oil

1 ½ teaspoons wasabi paste

1 ½ tablespoons rice vinegar

1 lemon

100mls sour cream


Beer Batter

375mls cold beer

¼ cup cornflour

½ cup plain flour

½ cup self raising flour

Salt and pepper, to taste


  1. Fillet the snapper, clean and debone fillets, leaving one with skin on and one fillet, skin off, and sliced into 3 strips. Season the skeleton with xx Japanese spices and salt and set aside for later.
  2. To make the Balsamic Glaze, place the balsamic vinegar and brown sugar in a small saucepan and place over medium heat. Bring to a boil, stirring until sugar is dissolved, then reduce heat to low and continue to cook until reduced by half, about xx minutes. Remove from heat and transfer to a jar. Set aside to cool.
  3. To make the Teriyaki Sauce, place all ingredients except for cornflour in a small saucepan and place over medium heat. Bring to a simmer , reduce heat to low and allow to simmer for 2 minutes. Meanwhile place the cornflour in a small bowl with 2 teaspoons water and stir to combine. Add to the Teriyaki sauce and simmer, stirring, until thick, about another 2 minutes.
  4. To make the Wasabi Mayonnaise, place the egg and egg yolk in the blender with the salt and Dijon mustard. Blend until a smooth paste. With the blender running, slowly add the oil until incorporated. Add the wasabi paste and the rice vinegar and blend slightly more. Add the sour cream and whip together to form a light texture
  5. To make the beer batter, place all the ingredients in a small bowl and stir to combine. Set aside.
  6. Heat oil in a deep fryer to 170 C.
  7. Dust the reserved fish skeleton with flour and curve the fish around using the skewer sticks to hold it together. Deep fry the fish skeleton until golden brown. Transfer to a banana leaf for serving and sprinkle with  chilli salt and set aside.
  8. Add leek slices to deep fryer and fry for 30 seconds. Remove from oil and set aside on paper towel.
  9. Dip the fish fillet strips in the reserved Beer Batter. Place the battered fish pieces in the deep fryer and fry until golden brown, about xx minutes. Remove form oil and set aside on paper towel.
  10. Place 1 tablespoon olive oil in a frypan and place over high heat. Add the asparagus and cook until starting to wilt but still crunchy in the inside, about xx minutes. Remove from heat and set aside.
  11. Sprinkle the skin on fillet with pepper. Place olive oil in a frypan and place over high heat. Add the fish fillet, skin side down,and fry, holding it down with the spatula so it stays flat. Cook until xx, about 1 minute then flip to the other side. Add  Balsamic glaze and xx Teriyaki sauce to the frypan Mix 2 portions of balsamic glaze to 3 portions of teriyaki sauce. Stir to coat the fillet, remove frypan from heat and set aside.
  12. To serve, place the battered fish on a plate, sprinkle with chives and add Wasabi Mayonnaise. Add the Balsamic Teriyaki fish fillet, cooked asparagus and the fish skeleton.