Cooking recipes
Submitted by striker on Sat, 2023-03-04 19:20
Just curious what people's go to recipes are after a long day on the water, heading to Exmouth staying at Yardie next week .
Generally go for staple of deep fried , ceviche, sushi,and lemon fish with rice and sweet chilli if using mackerel.
Bit hopeless I can't post the link to any recipes
Reefsta
Posts: 281
Date Joined: 03/08/19
Seafood paella
Bit of a stretch on a trip depending on how extreme you Master Chef aspiraitons go, but if you've got a decent deep frypan with a lid, or a paella pan, then seafgood paella is always a hit. I use a mix of fish, squid and prawns/cray, plus rice, chicken stock, tumeric, salt and pepper., plus some veggies. For the veggies go a green capsicum, 3 tomatos, some diced onion and a good bit of olive oil. Baically saute the onion in half a cup of olive oil, check in the tomotoes and capsicum, then after 5 mins, add the rice and some tumeric-flavoured chicken stock. Give it 10 mins the add fish and prawns/cray, then after another 5 add the squid. About 5 more mins and your done. Up at Ningaloo, a bit of a mission but you might be able to catch the fish, squid & cray, or maybe just the fish then buy squid and prawn local. If interested PM me and I'll send the recipe.
selthy
Posts: 286
Date Joined: 27/05/11
Paella is a regular on our
Paella is a regular on our family camping trips. Very similar base recipe to yours, although trade out the tumeric for a tablespoon of smoked paprika. I measure out the dry ingredients (rice, spice, stock cube) at home before the trip and keep in a zip lock bag. Will also usually take a quality chorizo which I slowly fry first to extract the flavour before mixing through the dry rice, followed by stock etc. As for veg, and other protein it is generally whatever I can get locally and/or catch (will normally try to get a squid when doing this) or even some chicken wings/nibbles that i take up with me... once the basics are prepared (at home), it is a rather quick and easy meal to prepare.
An alternative is to use the basic technique above but turn it into a biryani style dish, Just trade out the paprika (and chorizo) for either a preprepared curry paste or spice mix.
On a similar note, a curry always goes down well. Again, prepare (or buy) a spice mix/paste before you go and if planning to have in the first few days, you could even pre slice any onoins, garlic etc.. simply add either a can of coconut milk or tomatoes, or some yoghurt and the sauce can simmer away until you are ready to add your protein / fish.
the other option is to pre prepare some easily reheatable meals before you go and vac seal as flat as possible for quicker defrosting/heating. Again curries work well (you could even prepare just the sauce ready for some fish) as does chilli con carne and pasta sauces.
josh catches nothing
Posts: 30
Date Joined: 24/10/22
Easy
For us lazy people we go with some flour, salt and pepper, little bit of oil
undercook the fish if fresh so easy toi pull apart and melts in your mouth
sashimi and panko fish arent bad either
scotto
Posts: 2470
Date Joined: 21/04/08
asian supermarkets
the asian supermarkets have a plethora of easy pastes/powders/coatings for camp cooking! Nasi goreng pastes, yellow/green/red curry pastes, crispy fry coating mixes, rendangs pastes and powders, satay mixes, you name it! good coconut cream and pre-cooked rice packets go a long way to keeping these simple and easy, as well as tasty. a common favourite is a fish and veggie yellow curry, with potatoe, brocoli and rice.
most of them are dead easy, even the ones that cant be translated to english!!! we usually just chuck in some fish and/or squid, veggies (frozen or fresh) to beef them up a bit, and I'm happy to say we've never had a bad meal yet, and we've tried many!
still trying
Posts: 1020
Date Joined: 27/06/17
+1 for asain supermarkets
+1 for asain supermarkets their black pepper crab spice mix is amazing
rather be fishing
carnarvonite
Posts: 8627
Date Joined: 24/07/07
Spices?
Using spices to flavour fish IMO is a complete waste. If you go to all the trouble to catch quality eating fish and then douse it in spices to cover its taste, the mind boggles. Might as well fill a bowl with spices and eat it with a spoon than cover your fish and crabs in it.
My fish are usually done in a pan with butter and maybe a little vinegar when serving allowing me to actually taste it
Rant over
scotto
Posts: 2470
Date Joined: 21/04/08
nah mate,
so you dont add any salt or pepper...? theyre both spices... also that molten butter you swim yourfillets in is also adding flavour/salt, just like a spice would do.Eeveryone knows adding even some basic spices can greatly enhance/amplify/intensify/elevate most cooking mate, fish especially. a bit jurassic to think otherwise IMO. restraint is the key here.
I'm also talking about utilising lesser prized species like trevally, tailor, cobia, etc, for curries etc.
Also, dont EVER knock crispy fry or tandaco for a fish coating... as above, they enhance/elevate/amplify/elevate even the shittiest of fillets.
carnarvonite
Posts: 8627
Date Joined: 24/07/07
Salt
Salt goes on the chips not on the fish. If I do batter its just a flour and very cold water mix.
From someone who has had a top class selection of fish to choose from over many years, one has tried spices and coatings but always went back to what has proved best, plain and simple.
still trying
Posts: 1020
Date Joined: 27/06/17
Do you cook your crays/crabs
Do you cook your crays/crabs in tap water?
rather be fishing
carnarvonite
Posts: 8627
Date Joined: 24/07/07
Tap water
Tap water with about 3-4 full handfulls of salt, when you think you have too much then add another handfull, the salt is only there to stop the crays going black. One to remember, they have shells so only minimal salt gets inside
still trying
Posts: 1020
Date Joined: 27/06/17
I never cook seafood in tap
I never cook seafood in tap water.
rather be fishing
carnarvonite
Posts: 8627
Date Joined: 24/07/07
Years
Been doing it for over 60 years and still here.
Cooked crabs for market in open air coppers before all the health regulations came in, all in fresh water without salt. Had to have them cooked, iced and boxed up to be on the platform of the railway station before 3 00 week days to get them in the guards van on the Australind train so they'd get to the next days fish markets. Any with a missing nipper or 2 legs got sold outside the pubs. Probably why one loves catching them but only eats one or two a year from feeding on the ones we couldn't sell.
still trying
Posts: 1020
Date Joined: 27/06/17
I do 3 in peooer spice mix
I do 3 in peooer spice mix rest as is. You don't know what your missing out on. Fish fillets salt meat and beer batter just beer and flour is my favourite, definitely keeps the moisture in.
rather be fishing
plugga25
Posts: 54
Date Joined: 27/01/13
Crumbed fish
My go to is a 500gm bag of bread crumbs, a full G-Fresh bottle of Lemon, Thyme and Basil
Mix all that together with a teaspoon of chicken chippy salt
Comes up a treat. My daughter doesn't like fish too much but she loves it crumbed like that
little johnny
Posts: 5329
Date Joined: 04/12/11
I am boring
Pan fried ( light flour) butter and oil. Or marry macs batter ( good quality fish) other stuff like gummy and bronzed whaler . Make my own Batter mix ( white malt vin I cup . Cup of cold water , bit of salt/ pepper) vin evaporates makes a light crispy batter with slight taste of vinager .