Cantonese-style mud crab — fresh crab stir-fried in sesame oil with garlic + ginger, simmered in stock + white wine, finished with cornflour-thickened sauce. 15 min cook.

Thai-style stir-fried squid with crispy garlic + white pepper. Two-stage technique: garlic crispy first, squid screaming-hot for 2 minutes. 5 min cook + 15 min prep.

Crispy beer-battered fried bream — pub-style fish + chips from your own catch. The bicarb-soda batter trick gives extra-light crispness. 15 minutes start to finish.

Crispy deep-fried garfish in Szechuan-five-spice cornflour, served with brilliant homemade sweet chilli sauce that beats the bottled version. 15 min cook + sauce keeps a week.

Char-grilled blackfish (luderick) on creamy soft polenta with vibrant chive oil + peppery rocket. Restaurant-style fish course from a campsite. The "show off your skills" plate.

Whole bream baked with layered cucumber + mushroom + white wine + butter glaze. 30 min cook. Light, fresh, elegant — perfect summer fish dinner.

Boiled mud crab done right — the secret is tying the crab BEFORE cooking to prevent thrown claws (= half-empty shells). 15-20 min cook. The simplest way to enjoy one of Australia's premier seafoods.

Crusty fish cutlets in a punchy lemon-garlic-chilli marinade — works on any white fish (cod, whiting, kingfish, mahi-mahi, barra). 90 minutes mostly marinating, 10 minutes cooking. Perfect with garden salad.

Whole grilled bream over a campfire coal bed — three ingredients (fish, butter, salt), one fish grill, ten minutes. The simplest, most honest camp fish recipe there is.