Fish Recipes

[LandyAndy]

New Sticky thread for us fishos to share recipes.
ENJOY
Andrew

[LandyAndy]

Hi guys.
I made up a marinade of Olive oil,lemon juice,lime juice,garlic and ginger.
Marinaded the barra for half an hour then onto the BBQ.
DELICIUOS!!!!
Andrew

[omvanders]

Here's one for the humble Salmon, so often regarded as a poor eating fish... not if you cook it right!

Remove the brown flesh from fillets [having bled your salmon on catching it of course]

Chop up some onion, fry it on moderate heat in sesame oil, making sure not to burn the oil.

Place fillets in the frying pan - skin side up - cook quickly as per what you would do with most fish. Turn over, and while the fish cooks through from the other side, add coarsely chopped coriander leaves and a lashing of sweet chill sauce along the length of each fillet.

Sprinkle with crushed black pepper and serve with a dash of salt if preferred.

Enjoy! :D

[LandyAndy]

Hi Guys.
Thanks to Aaron40 I now have a fresh southcoast salmon to cook for dinner tommorow nite.
I saw a show on TV last week where they cooked Salmon cutlets in the cool room(vinegar/lemon juice I would say) then fried them on the BBQ.
Would anybody have a suitable recipe.
Thanks
Andrew

[Pilbara130]

1x Jack
butter
1x tomato diced
1x onion diced
1xlemon,peeled,sliced
alfoil

Remove guts and gills,leave scales on.Preheat oven to 200C.
Place Jack on buttered alfoil.Prepare filling by mixing tomato,onion and lemon and stuff into fish cavity.Wrap fish in alfoil.Place in baking dish with 1cm of water.Maintain water level when cooking.Cook aprox 30 min.Turn and cook another 15min.Remove alfoil and check fish shoulder with fork.
To serve skin should remove in one piece,scales intact.

Enjoy

[vnx205]

My favourite for the much maligned Australian Salmon is to cut the white meat into cubes and stir fry it in a wok with asparagus pieces and thinly sliced fresh ginger.

[KEV0044]

Fresh Trout from a lake , river or stream would be one of my favourites :)
I've tried all the 'fancy' recipes in cooking books over the years but I still like my old fashion method .
Considering that you have blead and gutted your trout just after catch and ready to cook it - I would suggest this .
Wrap the whole fish in alfoil (head removed) and put some lemon slices in the belly of the fish with some black pepper corns and some fresh margarine or butter .
Then cook it slowly on any cooking device you have at the time .
Campfire - Home Oven - Backyard BBQ - or whatever .
Then serve with lemon and salt to each individuals taste :)
Enjoy .

[Chenz]

Scale and fillet flathead and cut either side of rib cage and take this section out. This should leave a boneless fillet. Cut into two or three pieces dependant on the size of the fish. Big ones you can cut up into multiple pieces

In a mortar and pestle put in Maldon sea salt (can use normal salt if not available) ground black pepper and ground hot chillies to taste - I like mine nice and hot

Crush up to a powder and put the fish pieces and the mixture in a freezer bag, twist to opening to seal and shake till all the fish is coated in the mixture. Leave for 15 minutes to let it soak into the flesh.

Add cornflour to the bag, enough to coat the fish and make them dry - if they feel sticky or wet add more.

In a deep fryer or wok add some peanut oil. If anyone has an allergy to peanuts - like my daughter, you can use vegetable or olive oil. Heat until it is really hot - just about to smoke and add the fish a few pieces at a time. Cook till they start to float and go a golden colour.

Place on some paper towels and then serve with a wedge of lemon, a garden salad and a cold beer.

[LandyAndy]

Made this recipe up yesterday,turned out perfect.
1 whole salmon,cut into 4 to 5cm cutlets.
Marinade.
olive oil,lemon juice,lime juice,ginger(3 teaspoon scrushed),chillis(10 jalapeno),garlic(3 large cloves),2 large onions,2 tubs tomatoe paste,capsicum,curry powder,soy sauce.
Dice the onions,garlic,capsicum,chillis and put into a mixing bowl,combine with olive oil,lemon and lime,curry powder,tomatoe paste and soy sauce.Mix together well.
Put cutlets in backing dish,pour marinade over and cover with alfoil.
I left the tray in the fridge for 6 hours to marinade.
Bake for 30 mins,180deg keeping sealed.
If you are not into chillis,use less,was borderline too hot.
Salmon was EXCELLENT,thanks Aaron40:cool::cool::cool:
Andrew

[Aaron40]

Great Recipe! I will give it a go!:D
Aaron.

[KEV0044]

Made this recipe up yesterday,turned out perfect.
1 whole salmon,cut into 4 to 5cm cutlets.
Marinade.
olive oil,lemon juice,lime juice,ginger(3 teaspoon scrushed),chillis(10 jalapeno),garlic(3 large cloves),2 large onions,2 tubs tomatoe paste,capsicum,curry powder,soy sauce.
Dice the onions,garlic,capsicum,chillis and put into a mixing bowl,combine with olive oil,lemon and lime,curry powder,tomatoe paste and soy sauce.Mix together well.
Put cutlets in backing dish,pour marinade over and cover with alfoil.
I left the tray in the fridge for 6 hours to marinade.
Bake for 30 mins,180deg keeping sealed.
If you are not into chillis,use less,was borderline too hot.
Salmon was EXCELLENT,thanks Aaron40:cool::cool::cool:
Andrew

That's pretty much what I meant about 'fancy recipes' :D
By the time your taste buds get past the lime - ginger - chillis - garlic - onions - tomato paste - capsicum - curry powder - etc - etc - etc .
What's left of the 'original taste' of the fresh fish fillets ?
Not for me I'm afraid - - - - - but each to his own :)

[isuzurover]

Any whole white fish, scaled and gutted.

Ingredients: Fish, Rock Salt, Lemon, Pepper

Rub fish inside with salt and pepper.
place some rock salt in the bottom of a baking tray.
Place fish inside, cover fish completely with rock salt.
Bake at ~220oC until done

Peel back salt and skin, remove flesh of fish and serve with lemon juice (and olive oil if desired).

[Chenz]

If you catch a large calamari - tube of say 20cm plus or you can buy squid tubes.

Clean squid taking off head wings and skin and clean out tube of insides being careful not to split the ink sack

Make up a stufing of fresh breadcrumbs, parmasan cheese, garlic, onions finely chopped, salt pepper, parsley and sultanas (secret ingredient). Stuff tube but not too full as when cooking the tube will shrink and split. Seal end by sewing up or using toothpicks.

Now, make a red spagetti sauce with onions garlic peeled tomatoes, tomota puree and italian herbs. Use can use one of those Dolmio mixes if you don't have the time to muck around.

When boiling and starting to reduce place squid in and cook for no more than 1/2 hour on simmer turning a few times and making sure it is covered and not drying out.

Remove squid and keep warm while you boil the pasta Serve the pasta as the entree and then for the next course, cut the sqid in rings which will have the stuffing inside. Serve with a salad or veggies and drizzle a little of the sauce over the cut squid like a gravy.

My grandmother would turn innher grave if she knew I posted this recipe.

[Xtreme]

Some great sounding recipes here .............. but where are the photos??

[KEV0044]

Some great sounding recipes here .............. but where are the photos??
Roger :)
As one of the best camp oven cooks I've had the privelage to witness over the years - I thought you would have at least one great recipe to contribute :D
Cheer's ,
Kev .

[Xtreme]

Roger :)
As one of the best camp oven cooks I've had the privelage to witness over the years - I thought you would have at least one great recipe to contribute :D
Cheer's ,
Kev .

With a compliment like that, I guess I have no choice so here's one I picked up from our French friends, Robert & Martine, a few years ago. Put to the test in the Victorian High Country with a few freshly caught trout - is also OK with other species.

Baked Fish with carrot and leek stuffing.
Grate 3 to 4 large carrots & saute in oil.
Remove outer leaves of leek & blanch.
Slice remaining leek & add to carrot.
When softened, add half bottle of white wine - simmer & reduce then add 300ml cream.
Stuff trout (or other fish) & close opening with blanched leek leaf.
Wrap in alfoil, place on rack in camp oven & bake at 250deg for a few minutes before reducing heat to 180deg until cooked to your liking.
Serve with potatoes, remaining carrot mixture & wine.

This is a good recipe for trout as trout is a fairly dry fish (my father used to say it was like blotting paper) but done this way it is kept nice and moist. You can even reheat the left overs (if any) and have them for breakfast with the roe if it's the breeding season.

And now after my above post, some pictures .........

https://www.aulro.com/afvb/images/imported/2010/04/1330.jpg

https://www.aulro.com/afvb/images/imported/2010/04/1331.jpg

https://www.aulro.com/afvb/images/imported/2010/04/1332.jpg

https://www.aulro.com/afvb/images/imported/2011/07/1044.jpg

https://www.aulro.com/afvb/images/imported/2010/04/1333.jpg

[UNDEROVER]

If you catch a large calamari - tube of say 20cm plus or you can buy squid tubes.

Clean squid taking off head wings and skin and clean out tube of insides being careful not to split the ink sack

Make up a stufing of fresh breadcrumbs, parmasan cheese, garlic, onions finely chopped, salt pepper, parsley and sultanas (secret ingredient). Stuff tube but not too full as when cooking the tube will shrink and split. Seal end by sewing up or using toothpicks.

Now, make a red spagetti sauce with onions garlic peeled tomatoes, tomota puree and italian herbs. Use can use one of those Dolmio mixes if you don't have the time to muck around.

When boiling and starting to reduce place squid in and cook for no more than 1/2 hour on simmer turning a few times and making sure it is covered and not drying out.

Remove squid and keep warm while you boil the pasta Serve the pasta as the entree and then for the next course, cut the sqid in rings which will have the stuffing inside. Serve with a salad or veggies and drizzle a little of the sauce over the cut squid like a gravy.

My grandmother would turn innher grave if she knew I posted this recipe.
Right with you there Chenz, I've made a similar recipe except using a risotto to stuff the tubes with. Very nice change from fried calamari rings.;)

[Bundalene]

One of our favourites is Nummus - requires no cooking at all.

This is good for most pelagic fish types, but we normally keep a queenie or trevally for the brew.

The recipe is from memory, and we make this often on hols, but it varies, depending on what is available.

Add about 1/2 litre of vinegar to a bowl, 1/4 cup of light soya sauce. Cut the fish into pieces about the size of 1/2 of your little finger - no skin. (about 1 kg of fish pieces.
Add the juice of 1 lemon (no pips).
Add several onions coarsley chopped (a bit chunky)
Add a cucumber again slices. (optional)
Chillie either fresh or dried, to suit your taste (in our case that means heaps)
A little curry powder.
A piece of ginger, finely chopped.

Combine all the ingredients and let the fish marinate for at least 1 hour turning reqularly, and it is then ready to eat. This will keep for ages refrigerated.

We always take the necessary ingredients with us on hols.

Erich

[Ean Austral]

If you cant get squid tubes to stuff you can also use Cuttlefish, generally abit fatter so easier to clean and stuff, and taste YUMMM YUMMM


Cheers Ean

[Chenz]

Geta big Occy clean the guts out of the head and go out to the concrete driveway. Put the hose on the driveway and throw the occy on the concrete 10 or 15 times as hard as you can to tenderise

Get a large pot and boil some water with salt, pepper, a clove or two of crushed garlic and some italian herbs.

Cook for no more than 6 minutes. Pour into sink to drain and leave for 1/2 hour. When cool cut head and tentacles into small pieces and place in salad bowl add olive oil, squeeze two lemons, a chilli or two cut up, 5-6 cloves of garlic fine chopped and a heap of fresh parsley finely chopped.

Put in fridge for a hour then before you serve, add what ever green you like be it lettuce, rocket, endive baby spinach etc. Crusty bread and a beer or good white wine and lick the bowl when finished.

If you cook the occy for too long you can substitute it with cut up squash balls

[UNDEROVER]

Here's a fairly simple recipe for when you're out in the sticks, and it only has a couple of ingredients.

a large fillet of mackeral or similar
tin of coconut cream
dried chilli flakes
lemon

First, put your coconut cream into a saucepan with enough chilli flakes to suit your taste, and simmer for long enough to make the cream thicken to the consistency of a nice gravy.

Then, get your fillet (skin side down) and with a down then out motion, cut 10 to 15mm thick scallops of flesh from the fillet until you have enough for the troops.
Throw the scallops of fish onto the barbie and squeeze the lemon over the top. The thinly cut flesh will cook fairly quick so a couple of minutes either side will be plenty.
Then layer a few pieces on each plate and drizzle the sauce over the top and serve with vegies or chips and salad.
It is probably more suited to your larger pelagics that can be a tad on the dry side, but is great with anything really.
Quick, easy and tasty...

[LandyAndy]

Made a Salmon mornay last nite,beautiful!!!!!

Get a good old whole Aussie Salmon,fillet it,salvage as much white meat as you can,give all the dark meat to your cat or re-freeze for berley.
Cut all the white meat into bite size bits and soak in a bowl of milk for the day.It helps remove the strong flavour.
Dinner Time
In a saucepan bring to the boil a couple of chopped onions,2 carrots,a couple of cloves of garlic,when almost cooked add the Salmon.The idea is to poach it for 5 mins or so.
When poached now add a couple of diced chillis,capsicum,zucchini,celery and sweetcorn,only need a minute or so.Pour into collander and run cold water over to stop fish cooking.
Make a cheese sauce,I add sweet chilli sauce,curry powder and itallian herbs.
In a baking tray combine all the ingredients and top with Kellogs crumies.Bake@ 160deg for around 20mins.Serve with rice or pasta.
It was one of the best mornays Ive tasted!!!
Would have added prawns squid and scallops if I had some!!!!
Andrew

[rwethryet]

had another tasty feed of ray wings tonight.
Just a little home made lemon pepper rub and cubed ray wings pan fried, great stuff.
If you havent tried ray wings they are great the only downfall is they are a bit of a b#*ch to skin.
The end result though is about 10kg of sweet meat from the average size ray.
The meat isnt strong for those that dont like strong fish. The kids love it.:D

[LandyAndy]

I made a Ceviche last nite,wow,impressed me.Just had leftovers for lunch,even better as the flavours had melded even more.
I got 2 saddletail snapper fillets,and cubed them.Threw them into a glass bowl with thinly sliced fresh onion and garlic,poured a bottle of Coles lime juice over the lot.Left it in the fridge for 3 hours,mixing it several times.Later I removed the fish/onions/garlic from the juice,fish was "cooked" and quite tasty.
Next I chopped up an avocado and 2 large tomatoes and put them in the lime juice.Left them for an hour then drained the juice off/discarded it.
Then mixed the tomato/avocado and fish mix with 1 small can of premium coconut cream.Drizzle sweet chilli sauce over the top before serving.
IT WAS LOVERLY.
Next time I will add prawns and squid.I will put a couple of red chillis in(recipe called for this,I didn't have any).I think cucumber would go really well with the tomatoes/avocado too.
Will be making this on my upcoming camping trip:):):):):):):):):):)
Andrew

[NavyDiver]

I love soy and wasabi sushi for Tuna, Kingfish Calamari, Scallops, Crayfish and whiting. I cook the remainders[biggrin]

I do cook as well.

Whiting was air fried and grilled with a little butter, lemon and chopped spring onion. New potatoes in 20 minutes before

Tomatoes and basil from my garden with a few mint leaves.

183283

King fish Chuck is my go to with Japanese style - Its a high temp oven cooked with mirin and miso paste.

Crayfish go to which is a smash hit here via video. I add a bit more to this style. Its very easy and quick[thumbsupbig]


https://youtu.be/7-7cuS79QVs

[loanrangie]

I make a Thai green fish curry often as it's something the our fussy kids will eat, it has to be mild though.

[NavyDiver]

My dinner tonight.

Wish me luck [biggrin]


Fish Head Curry - Southeast Asian Recipes - Nyonya Cooking (https://www.nyonyacooking.com/recipes/fish-head-curry~HyPIdPjvf5-Q)

[Saitch]

My dinner tonight.

Wish me luck [biggrin]


Fish Head Curry - Southeast Asian Recipes - Nyonya Cooking (https://www.nyonyacooking.com/recipes/fish-head-curry~HyPIdPjvf5-Q)

......aaand?

[NavyDiver]

......aaand?

From

184815 to 184816

The 5KG ish King Fish heads I had saved was a very good feed. The toasted crushed rice to thicken it was both interesting and tasty. I added a bit of toasted sesame. When fishing on Friday a group of people where asking for the heads and Frames of the Blue Finn. That almost always goes in the bin!!!
On larger or even smaller heads the amount of meat is surprised and very very tasty.

Highly recommend this one! Quick as well as 20-30 minutes for the sauces and 10 odd minutes for the fish heads to cook perfectly!

[Saitch]

From

184815 to 184816

The 5KG ish King Fish heads I had saved was a very good feed. The toasted crushed rice to thicken it was both interesting and tasty. I added a bit of toasted sesame. When fishing on Friday a group of people where asking for the heads and Frames of the Blue Finn. That almost always goes in the bin!!!
On larger or even smaller heads the amount of meat is surprised and very very tasty.

Highly recommend this one! Quick as well as 20-30 minutes for the sauces and 10 odd minutes for the fish heads to cook perfectly!

Will definitely try that next time I get one of these. Good head meat on them, too.

184819