Most fish dishes are served with a starch accompaniment such as potatoes (mashed, baked, chips, etc), rice or pasta. Butter based sauces - like beurre blanc, browned or garlic butter – are useful on grilled, baked and boiled fish dishes, while mayonnaise based sauces – such as hollandaise and tartar sauce – are good accompaniments for fried and poached fish. A widespread accompaniment to the common fish and chips meal is the combination of salt and vinegar, while is best served with and pickled ginger.
Portions are generally set at the following sizes…
- 500g when served whole (head and all)
- 250g for fish on the bone
- 250g for fish steaks
- 125g for fish fillets