Recipes

Fantastic Fried Fish in Furikake

I’ve just got back from a wonderful two-month trip overseas to Hawaii. Sunshine, surf and bikinis aside, there is a really interesting food culture to explore over there, with a mix of native Hawaiian, American, Korean, Portuguese and very prominent Japanese influences.  So while we have the classics like deep-fried whole fish and crumbed fish and some more creative techniques…

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Recipes, Uncategorized

Sage abolone recipe

Next up in the blitz- abalone. If you frequent the South coast of NSW or the Victorian and Tasmanian coastlines regularly odds are you have dived for abalone. They are easy enough to collect and clean and in many areas are plentiful. At times, on some camping trips, its easy to forget they are a delicacy, they can become a…

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Recipes, Uncategorized

Deep fried bream (or snapper or morwong)

I’m not sure about your family, but for ours, the holidays often revolves around food (and games, balderdash, scatergories and arguing about the latter are family favourites). This holidays I finally got around to teaching dad to deep fry whole fish. Deep frying whole fish is one of my “cant be bothered” recipes (bit like this garfish “recipe”, both make…

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Recipes

Recipe: Crumbed kingfish and “chips”

Usually when I cook kingfish I am  a bit of a wanker. “Kingfish cerviche”, “Kingfish sashimi”, “Kingfish with basil pesto wrapped in pancetta” “Seared kingfish in ponzu sauce served with shaved beetroot and radish”, you get the idea. All the above recipes are great and I will post some of them on this site at a later date. Today however,…

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Recipes

The basics: Simply fish cooking techniques- Sashimi

Preparation time: 5 mins Ingredients: Fresh fish you caught yourself, otherwise sashimi grade fish from a trusted fishmonger Ok, this may seem really silly. A post on how to “cook” sashimi. Surely you just cut up a fillet of raw fish right? Kind of. There is a little bit more to it but not much more. Kinds of fish you can sashimi? The…

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