The team at Sydney Fish Market has just released its first cookbook, A Fish for All Seasons, which celebrates 35 seasonal, plentiful and affordable species, many of which are overlooked or under-loved.

Here’s a simple salmon recipe from the collection to try at home. Feel free to substitute with Australian sardine, tailor or albacore tuna for something slightly different.

Australian salmon with gochujang glaze

INGREDIENTS

• 4 x 150g Australian salmon* fillets, skin off

Gochujang glaze

• 2 tbsp gochujang
• 1 tbsp rice syrup
• 1 tbsp brown rice vinegar
• 2 tsp sesame oil
• 1 garlic clove, crushed
• 1 tsp finely grated ginger
• 2 green onions, finely sliced for garnish

* Alternative species: Australian sardine, tailor, albacore tuna

METHOD

1. Arrange an oven shelf to the second-highest position. Preheat fan grill to 200C. Line a baking tray with baking paper.
2. Pat fillets dry with a paper towel and place onto prepared tray, flat side down.
3. Whisk together glaze ingredients and spoon half evenly over the top of the fillets, reserving the remainder.
4. Grill for 8-10 minutes or until cooked to your liking and the top is golden. Remove from oven and brush on remaining glaze. Garnish with green onion. Serve immediately with pickled cucumber salad (below).

Serves 4

Notes:

• Gochujang is a Korean chilli paste sold in most supermarkets and all Asian grocers. Substitute with any chilli paste or sriracha.
• Cooking times may vary depending on the thickness of the fish. Start checking after 8 minutes.
• When fresh ginger is in season and abundant, freeze your oversupply into labelled containers in 2cm portions. Grate directly into your recipe from frozen.

Pickled cucumber salad

INGREDIENTS

• 1 tsp sea salt
• 1½ tbsp maple syrup
• 3 tbsp rice vinegar
• 1 tbsp sesame oil
• 3 Lebanese cucumbers
• ½ cup fresh coriander leaves, chopped
• 2 tsp black sesame seeds

METHOD

1. Whisk together salt, maple syrup, rice vinegar and sesame oil, and pour into a serving bowl. Set aside.
2. Wash and pat dry cucumbers with a clean towel. Place onto a chopping and lay a large chef’s knife flat against the cucumber. Carefully smash down lightly with your other hand until the cucumber begins to crack open. Repeat along its full length.
3. Once the whole cucumber is completely open, cut down the middle. Carefully slice cucumber lengths at a 45-degree angle into bite-sized pieces. Add to salad bowl along with coriander and sesame seeds. Toss to mix well. Serve immediately.

This is an edited extract from A Fish for All Seasons by Sydney Fish Market, RRP $59.95, available from sydneyfishmarket.com.au. Illustrations and cover design: Emily O’Neill. Photography: Alan Benson.