Fish Recipes

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Originally Posted by 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

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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 :)

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).

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.

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

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Originally Posted by Xtreme

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

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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 .

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Originally Posted by KEV0044

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 .

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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/im...10/04/1330.jpg

https://www.aulro.com/afvb/images/im...10/04/1331.jpg

https://www.aulro.com/afvb/images/im...10/04/1332.jpg

https://www.aulro.com/afvb/images/im...11/07/1044.jpg

https://www.aulro.com/afvb/images/im...10/04/1333.jpg

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Originally Posted by 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.

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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.;)

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

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

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