Gemfish Rexea solandri


Gemfish is a very versatile fish. With its firm to medium texture, large flake and medium flavour, it holds its shape using a range of cooking methods, including shallow frying, grilling, poaching, steaming and smoking. Deep frying and poaching help keep the flesh moist.

Gemfish can be poached in a mixture of coconut milk, water, sherry and lime juice, and these flavours combine well with ginger, garlic, cumin and coriander.

Asian flavours can be created by steaming gemfish cutlets with ginger, garlic chives, lemongrass and chilli. To really impress your diners, cook and serve in individual bamboo steamers.

Gemfish is also ideal for stir-frying with vegetables and strongly flavoured sauces. Coat chunks of fish with a mixture of beaten egg, sherry and soy. Grill and add to the stir-fried vegetables.

Alternatively, marinated gemfish cubes can be threaded on to kebab skewers and grilled. Baste with the marinade as they cook.

Gemfish has a texture that is suitable in curries and for other moist cooking such as braising. It is also good in soups.


Medium Very High Medium to Moist


Try Western Australian Semillon–.Sauvignon Blanc blends with grilled gemfish. With stir fried gemfish you may wish to serve a Gewürz Traminer or Chenin Blanc.

Nutrition Information (average quantity per 100g)

Energy 806 (192 calories) Fat (total) 2.6 g Alpha‐linolenic acid 23 mg
Protein 19.6 g Saturated fat 32% of total fat Docosahexaenoic acid 302 mg
Cholesterol 33 mg Monounsaturated fat 44% of total fat Eicosapentaenoic acid 74 mg
Sodium 62 mg Polyunsaturated fat 24% of total fat