Perch On The Table

Hints and recipes for cooking jade and silver perch.

The following recipe was prepared by Martin Nash


  • 500g silver perch or jade perch fillets, de-boned
  • 2 teaspoons Thai red curry paste
  • pinch of salt
  • 1 tablespoon fish sauce
  • 3 snake or green beans, thinly sliced
  • 1 tablespoon coarsely chopped coriander leaves
  • corn, vegetable or peanut oil


Sesame and Herb Fried Silver Perch on an Orange Salad with Saffron Mayo


Cut the fish into 2cm (3/4") cubes and blend in a food processor until it becomes a paste. Then add the fish sauce, paste and salt and blend for about 30 seconds. Transfer it to a bowl and mix the beans and coriander in thoroughly with a wooden spoon. Dip your hands in cold water first to prevent the mixture sticking, then take a small amount of mixture and make flattish fish cakes about 5cm (2") diameter and 2.5cm (1") thick. To cook, shallow fry them in a fry pan by heating the oil and frying them on both sides for about 2 minutes each, turning only once. Drain them on kitchen paper. Serve with cucumber dipping sauce.

Makes 12 fish cakes


  • 150g Filleted Silver Perch or Jade Perch
  • 10g Sesame Seeds
  • 10gFresh Mixed Herbs
  • 20g Breadcrumbs
  • 20mls Egg Wash
  • 10g Plain Flour
  • ½ Orange Segmented
  • ¼ Red Onion Sliced
  • 2 ½ Cherry Tomatoes
  • Continental Cucumber Sliced
  • Balsamic Vinaigrette
  • 20g Mixed Lettuce
  • A pinch of Saffron threads
  • 20mls Homemade Mayo
  • 1 cup of good frying oil


  1. Place Silver perch fillets in flour, then egg wash, then crumbing mix.
  2. Arrange salad by placing lettuce, onion, cherry tomatoes and orange segments to centre of plate. Drizzle with balsamic dressing.
  3. Fry fish in oil till golden brown.
  4. Arrange on salad, drizzle with saffron mayo garnish with lime wedge and serve.


 Macadamia Nut crusted Silver perch on Pineapple & Cucumber Salsa


  • 80g Silver perch or jade perch fillet
  • 30g Toasted & crushed macadamia  nuts
  • 1 table spoon seeded mustard
  • 10g melted butter
  • 10g fresh breadcrumbs
  • 15g diced pineapple
  • 15g diced deseeded cucumber
  • 5g diced capsicum
  • 5g diced red onion
  • 5g chopped parsley
  • 5 mls olive oil
  • 5 mls balsamic vinegar
  • 1 lemon wedge


  1. Mix pineapple, cucumber
  2. capsicum, onion, parsley, oil & vinegar.
  3. seal off perch in a little flour, butter & oil.
  4. After it is half cooked top with macadamia crust mix.
  5. Place under grill till golden brown.
  6. To serve place fish a top of salsa mix with a wedge of lemon


  • 2 fillets of silver perch
  • 2 tablespoons butter
  • 2 tablespoons plain flour
  • ¼ cup white wine
  • 1 dash lemon juice
  • chopped parsley
  • salt and pepper


Fillet silver perch. Melt butter in fry pan, dust fish in plain flour, salt and pepper. Fry for 2 minutes both sides. Deglaze with white wine add lemon juice and chopped parsley just before you serve stir in butter.



 Parmesan Fillet


  • Filleted Jade Perch or Silver Perch
  • Traditional mayonnaise (I use Praise or Kraft)
  • Coleslaw dressing (I also use Praise or Kraft)
  • Freshly made breadcrumbs
  • Fresh tomatoes sliced
  • Parmesan cheese optional


  1. Very simply in large baking dishes lay one layer of fish, spread mayonnaise over fish as if buttering bread (not sparingly), drizzle coleslaw dressing over mayonnaise, sprinkle breadcrumbs over top, place sliced tomato on top and sprinkle with parmesan cheese, repeat for the second layer.
  2. Bake in 180 degree oven for approx 45-60 minutes, depending upon the thickness of the fillets.

Island of Spetsai Silver Perch



  • 750 gm Silver Perch Fillets
  • Lemon juiced
  • 1 ½ cups Extra virgin olive oil
  • 4 tablespoons Tomato Puree
  • 3 tablespoons Chopped parsley
  • Cloves garlic chopped finely
  • About 2 cups Breadcrumbs


  1. Rub fish with lemon juice and salt and let stand in fridge for ½ hr
  2. In a bowl mix the oil, tomato puree, parsley, garlic, lemon juice and juices from fish
  3. Place fish on bottom of baking tray – one fillet deep
  4. Spread over the oil mix
  5. Cover with a thick layer of breadcrumbs so that no fish is showing
  6. Bake in pre heated oven at 180o  for about 30 mins until sauce is absorbed and fish is cooked.
  7. Carefully divide onto individual warmed plates with a spatula.  No garnish is needed. Serve with crusty Greek bread and a Greek salad for a superb luncheon.

(Recipe from “Elya’s Kitchen Delights” published in Canberra.)



 Silver Perch Soup With Cennellini & Pistou


  • 100g (½cup ) dried cannellini beans, soak in water overnight (You can use tinned cannellini beans).
  • 1 small onion (pickling size), quartered.
  • 35 ml olive oil.
  • 1 small leek or ½ large leek.
  • 1 clove garlic.
  • 4 small vine ripened tomatoes, peeled, seeded and chopped.
  • 75 ml dry white wine.
  • 750 ml chicken or fish stock.
  • 75 g young green beans, halved.
  • 2 fillets silver perch. (about 150g each) skinned and chopped into 3 cm pieces.


  • 3 cloves garlic, chopped
  • 1 cup firmly packed basil leaves
  • 40g (½ cup) grated parmesan
  • 1/3 cup olive oil.
  • Season to taste
  • 50g pine nuts

(You may purchase a basil pesto from the supermarket, instead of making Pistou to drizzle on the finished soup).


Add drained cannellini, onion and bay leaf to a medium saucepan (if using canned Cannellini add at the end) of boiling water and simmer over medium heat for 30 minutes or until just tender. Drain and discard onion and bay leaf.


Combine garlic, basil and parmesan and pine nuts in a food processor and process until will combined ( or pound in a mortar and pestle). Add olive oil in a thin steady stream until smooth, then season to taste. Heat olive oil in a large saucepan and cook leek over low heat until soft, add Garlic, tomato and wine and cook over high heat until tomato is reduced to a pulp. Add stock and simmer until tomato is reduced by a quarter, then season to taste. Add cannellini and green beans and simmer for 5 minutes, then add fish and simmer until cooked, ladle soup into four soup bowls and drizzle with pistou. Serve with good French Bread, if desired.



Fish & Chips


  • Oil for deep frying 
  • 4 boneless fillets of Silver perch
  • 225g plain flour
  • 225g bread crumbs
  • Cool water
  • 4 large potatoes for chipping.


  1. Cut fillets into portion sizes, coat with plain flour, dip into water and roll in bread crumbs.  Deep fry in oil until well cooked. Place on tray lined with absorbent paper to drain.
  2. Peel and chip potatoes.  Deep fry in oil until cooked.  Place on tray to drain.
  3. Return fish to oil and reheat for  a short time. Place on paper to drain.
  4. Return Chips to oil and cook until crispy. Place on paper to drain.
  5. Serve either as fish and chips or with a salad.


 Golden Fried Potato Coated Fish and Chips

Especially for people with Gluten Problems 


  • 2 Potatoes (grated)
  • 2 Eggs
  • Salt to taste
  • Plain flour to thicken batter  (Best with Gluten Free Flour)
  • Mix all together 


  • 6 Fillets of Fish
  • Plain Flour to coat Fillets 


  1. Grate Potatoes add egg and salt and mix to batter using the Plain Flour.
  2. Coat Fish Fillets with Plain Flour and then with Batter mixture.
  3. Deep Fry until golden Brown.
  4. Serve with Lemon and Chips. 


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