Fish & Seafood Workshop

Seafood is quick to cook and easy to get wrong. In this full-day Fish & Seafood Workshop you'll learn to handle whole fish and shellfish with confidence, and cook them gently so they stay tender and full of flavour.

The Hero Dish: Whole Baked Fish

You'll scale, gut and score a whole fish, stuff it with lemon, fennel and herbs, and bake it until just done. Then you'll learn to serve it straight off the bone at the table. It's a generous, impressive centrepiece that takes less effort than it looks.

Weeknight From Scratch

You'll also cook a crispy-skin fish fillet with lemon butter sauce from a fish you fillet yourself, mussels in white wine, garlic and herbs, salt and pepper squid that you clean and cut, seared tuna tataki with ponzu, and garlic prawns peeled and deveined the right way.

What You'll Learn

You'll learn how to buy and choose fresh, sustainable seafood, then scale, gut and fillet a whole fish. You'll clean squid, debeard mussels and prepare prawns, get crisp skin without overcooking the flesh, cook gently and know when seafood is just done, and make simple sauces that suit seafood.

What to Expect

This is a full-day, hands-on class from 10:00am to 5:00pm. You'll have your own bench and step-by-step guidance from an expert chef, in a small group of up to 16 so there's plenty of one-on-one help. We cook with premium Victorian produce, then sit down to enjoy what you've made with a glass of wine, beer or soft drink. You'll take the recipes home so you can cook it all again.

This is Day 3 of The Confident Home Cook, a six-workshop program at Otao Kitchen, but you can book it on its own.