Cooking with whole fish is a sensory, elemental experience - a return to the origins of food and fire. The gleam of silver skin, the delicate perfume of the sea and the satisfying sizzle as flesh meets hot pan all speak to freshness and honesty in cooking.
Keeping the fish whole preserves moisture and flavour; the bones and skin infuse depth into every bite. Whether roasted over coals, steamed with herbs, or baked in a crust of salt, the result is always dramatic and deeply nourishing.
There’s artistry in scoring the skin just so, tucking sprigs of rosemary or lemon slices into the cavity and watching the flesh flake gently from the spine. Serving a whole fish invites a sense of ceremony - a meal to be shared, admired, and enjoyed slowly, connecting cook and diner alike to the timeless rhythm of the ocean.
Here are five fresh and elemental recipes that celebrate the ocean to recreate at home:
Delicately steamed whole barramundi glistens under a fragrant drizzle of soy, sesame and sizzling oil. Aromatic ginger and sweet shallots infuse the tender, flaky flesh with warmth and freshness. The dish captures pure balance - light yet deeply satisfying, celebrating the fish’s natural sweetness and the elegance of clean, simple flavours.
Oven-baked barramundi emerges golden and succulent, its flaky flesh enriched by bursts of semi-dried tomatoes, briny olives and caramelised garlic. A hearty borlotti bean salad adds earthy depth and texture, balancing the dish with freshness and warmth - a Mediterranean-inspired harmony of rich flavours, vibrant colours and wholesome, rustic elegance.
Professional surfer Kerby Brown’s whole fish with tomatoes and broccolini captures coastal simplicity and bold, fresh flavour. The fish is roasted to perfection - tender, flaky and aromatic - while blistered tomatoes add sweetness and broccolini brings a crisp, green edge. It’s a vibrant, ocean-inspired dish that celebrates balance, nourishment and effortless Australian style.
Peter Kuruvita’s barbequed trevally with sambal bajak Makassar bursts with coastal spice and smoky allure. The firm, charred fish absorbs the sambal’s fiery blend of chilli, tamarind and lemongrass, creating a perfect harmony of heat and tang. Vibrant and aromatic, it’s an irresistible showcase of island flavour and ocean-fresh simplicity.
Steven Snow’s barbequed chilli whole fish delivers bold coastal flavour and fiery heat. The fish is grilled over open flames until smoky and crisp, while a lively chilli marinade infuses every flake with zest and spice. Fresh herbs and lime complete this vibrant, elemental dish born for outdoor feasts.
