Australian Jade Perch

 Jade Perch Man

jade perch 1

jade perch fry

jade perch fry

Perch On The Table

Hints and recipes for jade and silver perch

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The following recipe was prepared by Martin Nash  
BELOW Martin Nash and the perch man with a pair of jade perch at the Ausyfish hatchery BELOW Martin Nash, Ausyfish trainee graduate, helps harvest jade perch at Ausyfish hatchery
Martin Nash and Bruce with a pair of jade perch breeders 800x450 Martin Nash helps with harvest 800x450
Thai Fish Cakes with cucumber sauce
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500g silver perch or jade perch fillets, de-boned

2 teaspoons Thai red curry paste

pinch of salt

1 tablespoon fish sauce

3 snake or green beans, thinly sliced

1 tablespoon coarsely chopped coriander leaves

corn, vegetable or peanut oil


Cut the fish into 2cm (3/4") cubes and blend in a food processor until it becomes a paste. Then add the fish sauce, paste and salt and blend for about 30 seconds. Transfer it to a bowl and mix the beans and coriander in thoroughly with a wooden spoon. Dip your hands in cold water first to prevent the mixture sticking, then take a small amount of mixture and make flattish fish cakes about 5cm (2") diameter and 2.5cm (1") thick. To cook, shallow fry them in a fry pan by heating the oil and frying them on both sides for about 2 minutes each, turning only once. Drain them on kitchen paper. Serve with cucumber dipping sauce.

Makes 12 fish cakes

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Cucumber Sauce

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80ml water

60ml white vinegar

60g sugar

1 teaspoon salt

1 cucumber

1 shallot or small onion, thinly sliced

1 small red chilli, seeds removed and chopped finely

1/2 tablespoon fish sauce

4 stalks fresh coriander, finely sliced

2 tablespoons very finely diced carrots

1 tablespoon chopped roasted peanuts

1 tablespoon chopped coriander leaves


Over a medium heat, in a small saucepan, bring to boil the water, vinegar, sugar and salt. Remove from heat and cool. Peel and slice the cucumber in half along its length then slice thinly. Place in a bowl and add the shallot or onion, chilli, fish sauce, coriander stalks and carrots and mix. Add the cooled vinegar mix. Garnish with chopped peanuts and coriander leaves just prior to serving with the fish cakes.