Sydney Seafood School Bites-MOTHERS DAY

Publicity Content posted Friday 08 May ,2026

Dust off the apron this Mother’s Day and surprise Mum with something truly special. Cooking for someone is one of the most thoughtful gifts there is!

Try our Easy Ocean Perch Ravioli recipe, straight from the Sydney Fish Market cookbook, A Fish For All Seasons. Bonus points if you pick up a copy for Mum too.

Species Spotlight this week:

Ocean Perch

This classic two-person fish looks as good as it tastes, with a vivid orange-red blush across the skin when fresh. Living in deeper ocean waters off the coast of south-east Australia, Ocean Perch has a fine, delicate flake and a broad, sweet flavour. It’s an ideal fish for steaming, either whole or filleted. We recommend using aromatic flavours such as garlic, ginger, and soy to highlight its inherent sweetness.

Easy Ocean Perch Ravioli with Lemon Myrtle Dressing

Ingredients: Serves 4

RAVIOLI FILLING

1 tablespoon extra virgin olive oil
100g warrigal greens, leaves only
1 garlic clove, crushed
250g Ocean Perch fillets, skin removed, diced
200g medium green prawns, peeled and chopped
2 egg whites
Salt and white pepper, to taste
48 egg wonton wrappers

LEMON MYRTLE DRESSING

3 teaspoons lemon zest
1½ tablespoons fresh lemon myrtle leaves, very finely shredded
3 tablespoons lemon juice
100ml extra virgin olive oil
Sea salt and freshly ground black pepper
Finger lime pearls, for garnish (optional)

METHOD

Lemon Myrtle Dressing: Whisk together zest, lemon myrtle, lemon juice and olive oil in a large bowl. Season to taste with salt and pepper. Set aside.

Ravioli Filling: Heat oil in a frying pan over medium-high heat. Add warrigal greens and garlic and cook for 2-3 minutes, or until wilted. Cool and squeeze out excess moisture.

Transfer greens to the bowl of a food processor. Add Ocean Perch, prawns and one egg white. Process for 10-20 seconds until mixture resembles thickly whipped cream. Scrape into a bowl. Cover and refrigerate until required.

To make the ravioli, place 12 wonton wrappers onto a clean and dry work surface. Spoon heaped teaspoons of the seafood mousse onto the centre of each wrapper. Brush edges with remaining egg white and place a second wrapper on top. Press edges firmly to seal, removing as much air as possible. Using a fluted ravioli cutter, trim edges of ravioli, making sure to leave enough of the wrapper to seal in the filling. Transfer to a lined tray and repeat with remaining wrappers and filling to make 24 ravioli.

Bring a large saucepan of salted water to a boil. Add ravioli in batches and cook for 4 minutes. Scoop out with a slotted spoon and place into the bowl of Lemon Myrtle Dressing. Toss to coat; cover and keep warm while cooking remaining ravioli.

To serve, divide ravioli amongst 6 plates and top with finger lime pearls, if desired.

Serving Option: Strain out Lemon Myrtle leaves for serving and just garnish with a few fine slivers.