From Steak to Sea: How to Cook Fish Perfectly Every Time

You’ve mastered steak. Now it’s time to conquer the sea. Cooking fish can feel intimidating — it’s fast, delicate, and easy to overdo. But with the right techniques, you’ll get juicy, flaky seafood every time.

At The Meat Guy HK, we’re all about bold flavours and perfect execution. Here’s how to treat three of our best-selling seafoods —Barramundi, Tasmanian salmon, and tiger prawns — plus general tips to elevate your fish game.

General Fish-Cooking Tips Every Home Chef Should Know

🔥 Best Oils for Pan-Searing or Frying Fish

• Canola oil: Neutral flavour, high smoke point — ideal for deep-frying or pan-searing.

• Grapeseed oil: Clean taste and great for high heat.

• Avocado oil: High smoke point and healthy fats.

• Peanut oil: Excellent for crispy results, especially for battered fish.

• Olive oil (light): Use for sautéing — avoid extra virgin for high heat.

Avoid butter alone for high-heat searing — it burns fast. Combine with oil if you want that buttery flavour.

🧂 Seasoning & Prep

• Pat fish dry before cooking — moisture kills crisp.

• Salt just before cooking to avoid drawing out water.

• Marinate lightly — acidic marinades (lemon, vinegar) can “cook” fish if left too long.

🍳 Cooking Techniques

• Pan-searing: Best for skin-on fillets like salmon or barramundi.

• Grilling: Great for firm fish like swordfish or tuna.

• Baking: Ideal for whole fish or thick fillets.

• Poaching: Gentle and foolproof — try in broth, wine, or olive oil.

• Sous vide: Precision cooking for perfect texture.

👀 How to Tell When Fish Is Cooked: Watch the Colour Shift

Fish doesn’t need a thermometer to tell you it’s done — it tells you itself. One of the most reliable signs of doneness is the change in colour and texture:

• Raw fish starts out translucent and glossy.

• As it cooks, it turns opaque and matte.

• The flesh begins to flake gently when pressed with a fork.

For fillets: Watch the sides — they’ll turn opaque first. Once the centre is just barely opaque and flakes easily, it’s ready.

For prawns: They go from grey and limp to bright pink and firm. The shape also tightens into a gentle “C” — if they curl into an “O,” they’re likely overcooked.

Pro Tip: If you’re unsure, use the “peek test.” Gently press the thickest part with a fork and pull it apart slightly. If it flakes and looks opaque, it’s done. If it’s still shiny and translucent, give it another 30 seconds.

🐠 Barramundi: Mild, Meaty, and Versatile

• Pan-sear skin-side down for 4 minutes, flip for 2–3 minutes.

• Flavour pairings: Lemon, garlic, parsley, capers.

🧡 Tasmanian Salmon: Rich and Omega-3 Packed

• Pan-fry or bake to 50°C internal temp.

• Flavour pairings: Miso glaze, herb crust, honey-mustard.

🍤 Skinless Tiger Prawns: Sweet and Snappy

• Sauté or grill for 1–2 minutes per side.

• Flavour pairings: Garlic butter, chili-lime, soy-ginger.

🧪 Sous Vide: Your Secret Weapon

Sous vide cooking — sealing fish in a vacuum bag and cooking it in a water bath — gives you:

• Perfect doneness

• Moist, tender texture

• Stress-free timing

Try it with salmon or barramundi for buttery results.

🧠 Final Thoughts: Fish Deserves Respect

Fish isn’t harder than steak — it’s just faster. Use the right oil, watch your timing, and treat it with care. Whether you’re pan-searing barramundi or flash-grilling prawns, these tips will help you serve seafood that’s juicy, flavourful, and never overcooked.

Want to try it yourself? Grab your seafood from our shop and show the sea who’s boss.