How to cook your fish to perfection this Easter long weekend, according to chef Luke Mangan

This Easter weekend, millions of Australians will be sitting down to a seafood feast.

Most people will have already snagged their prawns, oysters, lobsters or fish in the lead up to Good Friday – but today is the ultimate test. How do you cook them to perfection?

Luckily for us, chef and restaurateur Luke Mangan is an expert at this. He tells 9Honey Kitchen his tip is to poach your fish to ensure it doesn't overcook or dry out.

READ MORE: Where to find the best seafood sales in Australia this Easter

READ MORE: Café owners floored by regular customer's incredible act

"If you've got salmon or Kingfisher or anything, just steam it or poach it in a stock of water, white wine, garlic, peppercorns and salt," Mangan says.

"I always cook with thyme, bay leaf and fresh dill. And if you poach in a liquid like that, it's just beautiful and it stays nice and moist."

Once you've poached your fish in a delicious marinate, it means you won't need to fiddle around with extra ingredients when it's time to serve it.

You can also do this overnight or the day before to save time during the busy day with family.

Mangan says just add a dash of olive oil or lemon juice and, voila, it's ready. "You can serve that hot or cold," he adds.

READ MORE: This is exactly how you should be eating your meat pie

If you're trekking down to the fish market or local supermarket today to buy some fish for Easter, there's a few varieties which might be a little more affordable.

White fish can be expensive this time of year, so Mangan recommends looking at salmon instead.

"Salmon is a good, all-round affordable fish. There's not a lot of bones in it or wastage," he says.

"I would stick with salmon for Easter. Then of course oysters and cold cooked prawns."

READ MORE: Skip the queues at the Easter Show and grab a show bag here

Salmon is also a fantastic fish for making leftover recipes, which Mangan often does himself. He says a fish pie is a delicious way to make your Easter salmon really stretch further.

And Mangan will be enjoying a decadent seafood feast this weekend with his family.

He shares with 9Honey Kitchen the unusual ingredient he adds to his prawn dipping sauce to level up the taste.

"I serve them with a nice ginger mayonnaise, I love mayonnaise with fresh grated ginger through it," he says. "It goes really well with prawns."