Double-Spotted Queenfish - Scomberoides lysan; Needleskin Queenfish - Scomberoides tol; Talang Queenfish - Scomberoides commersonnianus
With their firm flesh and good flavour, queenfishes lend themselves to a wide range of cooking methods including grilling, poaching, shallow frying and baking.
Queenfish can be baked whole, or the fillets pan-fried or poached. In some Asian countries queenfish is dried and salted.
Fillets of queenfish can be blackened, Cajun style, and served with a light salad of greens and pickled watermelon rind. They are also ideal for the barbecue but remember to score the flesh first.
If using a dry heat method of cooking such as grilling, marinate the fish first or serve with a sauce. This will help limit the dry texture.
John Guy from the Three Shells Restaurant at Coolum in Queensland produces a superb dish of queenfish skewered and grilled, served with a hazelnut satay sauce (p. 299).
||Dry to Medium
An aromatic cool climate Sauvignon Blanc or Western Australian Riesling is suited to Queenfish, especially with the hazelnut satay. If you wish to make the satay sauce spicier, a sparkling wine is recommended.
Nutrition Information (average quantity per 100g)
||34% of total fat
||13% of total fat
||53% of total fat