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Fish congee. Frank Camorra recipes for Spectrum, The Sydney Morning Herald. Photographed by Marina Oliphant, August 6, 2012.

Fish congee

Rating: 3 out of 5 stars

Grilled flathead fillet for tacos

Grilled flathead for tacos

Rating: 4 out of 5 stars

Fish taco.

Soft-shelled fish tacos

Rating: 5 out of 5 stars

Vietnamese-style tomatoes stuffed with fish and mushrooms.

Vietnamese-style tomatoes stuffed ...

Rating: 2.5 out of 5 stars

Spaghetti marinara.

Spaghetti marinara

Rating: 3.5 out of 5 stars

Blue-Eye trevalla poached in tomato and basil.

Blue-eye trevalla poached in ...

Rating: 2 out of 5 stars

Ceviche

Ceviche with melon, chilli and mint

Rating: 4.5 out of 5 stars

Mulloway

Grilled mulloway pieces with broad ...

Rating: 4 out of 5 stars

Kitchen Cadets: Fish cakes

Kitchen Cadets: Fish cakes

Rating: 5 out of 5 stars

Mexican fish tacos with guacamole

Mexican fish tacos with guacamole

Rating: 4.5 out of 5 stars

Oven-roasted sardines with fennel and garlicky crumbs

Oven-roasted sardines with fennel ...

Rating: 3 out of 5 stars

Spanish-style fish stew

Spanish-style fish stew

Rating: 4 out of 5 stars

Fish amok in banana leaf

Fish amok in banana leaf

Rating: 2.5 out of 5 stars

Kitchen Cadets: Lemon fish parcels

Kitchen Cadets: Lemon fish parcels

Rating: 4 out of 5 stars

Grilled salmon with pickled cucumber and horseradish cream

Grilled salmon with pickled ...

Rating: 4.5 out of 5 stars

Smoked trout, poached egg and hollandaise

Smoked trout, poached egg and ...

Rating: 4 out of 5 stars

Trout gravlax with fennel

Trout gravlax with fennel

Rating: 4 out of 5 stars

Flathead, spinach puree and brussels sprouts

Flathead, spinach puree and ...

Rating: 4 out of 5 stars

Spinach and prawn risotto

Spinach and prawn risotto

Rating: 0.5 out of 5 stars

Kingfish sashimi salad

Kingfish sashimi salad

Rating: 5 out of 5 stars

Pan-fried Kingfish with pomegranate and endive

Pan-fried Kingfish with ...

Rating: 3 out of 5 stars

Crab and avocado rolls

Crab and avocado rolls

Rating: 4 out of 5 stars

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