Hunter Food

Ketch’s Restaurant
Ketch’s restaurant, in The Port Stephens Marina Resort, is known not only for
it’s excellent food and service, but also boasts spectacular views of the Port
Stephens waterways. With all produce sourced locally, chef Paul Black serves up a
contemporary modern Australian menu with Asian and European influences.
ROASTED BLUE EYE COD
4 x 200g blue eye cod fillets
1 tablespoon brown sugar
salt and pepper
2 cups of rocket leaves
1 cup basil leaves
2 teaspoons cumin powder
2 teaspoons crushed garlic
1 tablespoon Dijon mustard
butternut pumpkin, peeled and cut
into medium sized cubes
1 cup chickpeas, soaked in water
overnight
1 cup olive oil
4 Roma tomatoes
1 bunch coriander
1 cup lemon juice
1 bunch flat leaf parsley, discard storks
1 teaspoon paprika
Serves 4
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6
Puree half the coriander root and leaves with half the parsley leaves,
one teaspoon of the garlic, cumin powder, paprika, lemon juice, salt and
pepper. Slowly add 1/2 cup of olive oil.
Coat the fish with the marinade and refrigerate for minimum of four
hours. Boil chickpeas until tender and drain. Toss tomatoes in olive oil, salt
and pepper and roast in a slow oven until just cooked.
Toss pumpkin in olive oil and brown sugar and roast until golden in colour.
For salad dressing process remaining coriander, garlic and mustard. Then
add 1/2 cup of lemon juice, olive oil, salt and pepper to taste.
On an oiled baking tray, roast blue eye in oven at 180ºC until cooked.
Warm chicken peas, tomatoes and pumpkin in oven. Toss the fresh herbs
and rocket leaves with lemon dressing, place chickpeas, tomatoes and
pumpkin on plate, place fish on top then garnish with herb and rocket
salad.
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