Whole Grilled Ice Fish, Caper Mash and A Garlic Herb Butter Sauce


  • Whole Ice Fish (Cleaned)
  • Mash Potato
  • Cream
  • Capers
  • Garlic
  • Parsley
  • Butter
Grilled Icefish, caper mash and garlic herb butter sauce


  1. Chop, Mix and Heat garlic, parsley and butter in a pan
  2. Score the skin of the fish, season with salt and lightly brush with clarified butter
  3. Place under a grill for 6-7 minutes, turn and repeat for 6-7 minutes
  4. Make mash potato and incorporate cream, salt and pepper and capers to taste
  5. Place mash in a piping bag and pipe left to right on the centre of the plate. Place fish on top as photo

Pan-fried Fillets of Ice Fish, Wasaabi potato cakes, Asian slaw and a Saffron and Roast Pepper dressing


  • Ice Fish Filleted and Pin Boned
  • Mash Potato
  • Wasaabi
  • Salt and Pepper
  • Egg Yolk to bind
  • Flour
  • Egg wash
  • Breadcrumbs
Pand-fried fillets of Icefish, Wassabi potato cakes, Asian slaw and a saffron and roast pepper dressing


  1. Lightly season and flour fillets, pan-fry in clarified butter skin side down first for 2 - 3 mins either side

Wasaabi Cakes:

  1. Mix flour, egg wash and breadcrumbs - mould and pane
  2. Deep-fry at 180 degrees Celsius for 3-4 mins

Asian Slaw:

  • Red Cabbage
  • Carrot
  • Onion and Spring Onion
  • Coriander
  • Mixed peppers
  • Fish Sauce
  • Chillies
  1. Mix sliced vegetables, add a few drops of fish sauce

Roast Pepper Dressing:

  • Red Pepper
  • Saffron
  • Shallots
  • White Wine Vinegar - 1 part
  • Olive Oil - 3 parts
  1. Blister Red Pepper and finely dice
  2. Sweat finely chopped shallots, add olive oil, saffron and red pepper and simmer gently. Season to taste and add white wine vinegar