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
New Sticky thread for us fishos to share recipes.
ENJOY
Andrew
DISCOVERY IS TO BE DISOWNED
Midlife Crisis.Im going to get stuck into mine early and ENJOY it.
Snow White MY14 TDV6 D4
Alotta Fagina MY14 CAT 12M Motor Grader
2003 Stacer 525 Sea Master Sport
I made the 1 millionth AULRO post
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
DISCOVERY IS TO BE DISOWNED
Midlife Crisis.Im going to get stuck into mine early and ENJOY it.
Snow White MY14 TDV6 D4
Alotta Fagina MY14 CAT 12M Motor Grader
2003 Stacer 525 Sea Master Sport
I made the 1 millionth AULRO post
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!
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
DISCOVERY IS TO BE DISOWNED
Midlife Crisis.Im going to get stuck into mine early and ENJOY it.
Snow White MY14 TDV6 D4
Alotta Fagina MY14 CAT 12M Motor Grader
2003 Stacer 525 Sea Master Sport
I made the 1 millionth AULRO post
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
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.
1973 Series III LWB 1983 - 2006
1998 300 Tdi Defender Trayback 2006 - often fitted with a Trayon slide-on camper.
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 .
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.
Chenz
I do not wish to be a member of any club that would have me as a member
Former Owner of The Red Terror - 1992 Defender 200Tdi
Edjitmobile - 2008 130 Defender
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
Andrew
DISCOVERY IS TO BE DISOWNED
Midlife Crisis.Im going to get stuck into mine early and ENJOY it.
Snow White MY14 TDV6 D4
Alotta Fagina MY14 CAT 12M Motor Grader
2003 Stacer 525 Sea Master Sport
I made the 1 millionth AULRO post
Great Recipe! I will give it a go!
Aaron.
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