Recipes

While we actively promote catch and release, we also realize that many people like to keep some of their catch for food. This page is for you!

Numus

This is a traditional recipe that was passed on to me by a very good friend from the Torres Strait Islands and is a delicious recipe.

Ingredients

1-2 kilo's boneless white fish fillets- preferably whiting, coral trout or mixed reef.

1 large onion and 1-2 lemons

2-3 tomatoes (greeny/red colour)

1 red and 1 yellow capsicum

3-6 chillies

3-4 radishes

salt and pepper

1 small bottle white vinegar

Method

Thinly slice the fish and put into a glass bowl. Cover fish with white vinegar and put in the diced onions, add salt and pepper. This needs to be covered and put in the fridge overnight. The next day, thinly slice the other ingredients and add them to the dish and mix together. Squeeze the lemons over the entire contents. It is now ready to eat.

Numus is great as a side dish or part of a salad.

Baked Whole Fish

Ingredients

2.25 kg whole fish-scaled

freshly ground black pepper

90ml lemon juice

187ml dry white wine

187ml water

3 tomatoes

3 onions, sliced

3tbs parsley, chopped

lemon wedges.

Method

Wash fish and pat dry with absorbent paper. Place fish in lightly oiled baking dish and sprinkle with black pepper. pour over lemon juice, wine and water. Bake covered in a moderate oven for 20 minutes. Baste occasionally.

Arrange tomato and onion slices alternatively on top of fish. Cover and bake a further 10-20 minutes or until fish flakes easily with a fork along backbone. Sprinkle with parsley and serve with lemon wedges, new potatoes and steamed vegetables.

*Use schnapper, bream and jewfish. fish may be stuffed before cooking with Julienne Vegetable Stuffing. 590kj (140 cal) per serve.

Fish in Garlic Sauce

Skinless fillets of any mild white fish

Flour

Clarified butter (don't think of using margarine)

A LOT of garlic

Juice of one lime

Additional lime wedges

Dust the fillets lightly with flour. Meanwhile, heat some of the clarified

butter in a frying pan until hot but not smoking. Saute the fish until

lightly browned.

Remove the fish from the pan, and add additional butter if needed (you will

want about 2-3 Tbsp. of melted butter per fillet to sauce the finished dish).

Add garlic to the pan and saute garlic until it is a light brown color. Do

not allow it to burn, but do allow the garlic to take on some color and

become slightly crisp. Squeeze in the lime juice.

Pour the hot butter/garlic mixture over the fish, and serve.

Hush Puppies

Hush puppies are a southern favorite accompaniment to fried catfish, and are

often served with other types of fried fish. Hush puppies are also sometimes

known as corn dodgers. These deep fried little cornmeal breads are great with

fish.  You can use optional seasonings, such as garlic powder, red pepper

flakes, black pepper, if you like.

3 Cups (700 ml) Cornmeal

2 teaspoons Baking Powder

1 1/2 teaspoons Salt

1 1/2  (360 ml) Cups Milk

1/2 (120 ml) Cup Water

1 Egg, beaten

1 small Onion, minced

enough Vegetable Oil for frying

Instructions:

1. In a deep fryer, heat vegetable oil to 365F (185C).  

2. In a large mixing bowl, combine the cornmeal, baking powder, salt, milk,

water, egg, and

minced onion and other spices if you like. Mix well. I like to let the batter

rest for about 5 minutes

but this is not necessary.  

3. Shape the batter into small balls, approximately 1 tablespoon each. Use a

long handled slotted spoon to gently slid them into the oil.  

4. Cook the hushpuppies, 8 or 10 at a time, until brown. Remove from the oil

with a slotted spoon and roll on paper towels to briefly drain.  

5. Enjoy hot.

The following recipes are courtesy of "Ingham Road Seafood".

For all enquiries either call 07 47215012, or e-mail inghamrdseafood@yahoo.com

Baby octopus in spicy marinade

1kg baby octopus

60ml tomato sauce

2 teaspoons malt vinegar

2 teaspoons soy sauce

2 teaspoons honey

2 teaspoons olive oil

2 teaspoons crushed garlic

2 teaspoons sweet thai chilli sauce

Method

Place all ingredients in a bowl and mix well to combine. Cover and leave refrigerated for a minimum of 8 hours. Heat barbeque to a medium heat. Place octopus and some of the marinade on the barbeque plate and cook for 15-20 minutes, turning frequently, and splashing on a little marinade as they cook. Serve immediately.

Chilli Crab

2 large cooked mud crabs

3 teaspoons chopped chilli

1 small red chilli chopped

2 teaspoons chopped ginger

2 teaspoons crushed garlic

125ml vegetable oil

310ml chunky style tomato sauce

2 tablespoons brown sugar

160ml boiling water

salt

1 egg beaten

Method

Remove the claws of the crab and crack at the joints. Use a hammer to crack the broadest part of the shell cleanly. Try to avoid splintering the shell. Remove the top shell of the crab using the tail and discard. Remove the stomach sac and the lungs, and rinse the meat, leaving the creamy brown meat in the shell. Cut the body into quarters, and crack the legs. Thoroughly mix the fresh chillies, ginger and garlic to a fine paste. Heat the oil in a frypan, add the paste and cook gently without browning. Add tomato sauce, brown sugar, boiling water and salt (to taste). When sauce is bubbling, toss in the crabs and mix to ensure the crabs are coated in the sauce. Add the beaten egg and mix through. Spoon the mixture into a warmed serving bowl and sprinkle with warmed coriander leaves.

Fritto Di Polopetti

Deep fried Baby Octopus

1kg baby octopus

Plain flour for dusting

Olive oil for deep frying

Salt and pepper

Lemon wedges to serve

Method

Wash the octopus and drain well. Dust them with flour, shaking off any excess flour and deep fry immediately in hot olive oil for no more than 3 minutes, until golden. Season to taste and serve with lemon wedges.

Frutto Di Mare Salati

Mixed shellfish- seafood Antipasto

2kg mixed shellfish (eg mussels, prawn meat, scallop meat)

6 tablespoons olive oil

6 tablespoons dry white wine

2 tablespoons chopped parsley

Freshly ground pepper

Lemon wedges and bread to serve

Method

Scrub molluscs under cold water, and remove any beards. Heat oil in large pan and add all the shellfish. Pour in the wine and cove the pan. Cook over a medium heat for a few minutes, shaking the pan from time to time, until all the mollusc shells are open and the prawns are dark pink. Stir in parsley and pepper. Serve immediately with lemon wedges and fresh bread.

Garlic and chilli squid

1 kg squid tubes

2 teaspoons peanut oil

1 fresh red thai chili- sliced thinly

Chilli Paste

2 tablespoons peanut oil

4 cloves of garlic- crushed

4 thai chillies chopped finely

1 tablespoon crushed ginger

1 tablespoon white vinegar

1 tablespoon honey

Method

Cut squid tubes in half and score the sides of the squid tubes. Cut up the squid tubes into about 5cm pieces. Combine squid with the chilli paste and cover and refrigerate for about 3 hours or over night.

Drain the squid and reserve the marinade. Heat oil in a large heated pan. Stir-fry squid in batches until the squid is browned and tender. Remove the squid once it is cooked. Add marinade to the pan and reduce the heat so that the marinade forms a thick glaze. Return the squid to the pan and mix through the glaze. Serve immediately with the extra sliced chilli on top.

Chilli Paste: Blend or process the ingredients until almost smooth.

Garlic prawns #1

1kg medium uncooked prawns

1 medium (170g) red onion chopped

1/2 cup (60ml) dry white wine

2 tablespoons tomato paste

2 tablespoons chopped fresh parsley

1 teaspoon olive oil

3 cloves of garlic- crushed

2 400g cans tomatoes

1 teaspoon sugar

Method

Shell and devein prawns, leaving tails intact. Heat oil in a large pan. Cook onion and garlic, stirring until onion is soft. Add the wine, un-drained crushed tomatoes, paste, sugar and half the parsley. Simmer uncovered for 5 minutes, or until sauce thickens slightly. Add prawns and cook, stirring, until pink. Sprinkle with the remaining parsley.

Garlic prawns #2

2 tablespoons butter

2 tablespoons oil

3 cloves of garlic-crushed

250g prawn meat

splash of Tabasco sauce- optional

chopped chives

Method

Melt butter and oil in a pan. Add crushed garlic and stir-fry for 1 minute. Add prawn meat to the pan and stir-fry prawns until cooked (until opaque in colour). Toss with a splash of Tabasco sauce and the chopped chives. Serve immediately with crusty bread.

Grilled Mackerel

65ml Mayonnaise

2 teaspoons Dijon Mustard

1 teaspoon salt

1 teaspoon cracked pepper

4 mackerel fillets

Method

Heat griller. Combine all ingredients, except the fish, in a small bowl. Arrange filets on a slightly oiled grilling tray, and spread equal amounts of mixture evenly over each. Grill 10-15cm away form heat (without turning) for 6-8 minutes (or until golden brown on top and opaque throughout). Serve immediately.

Honey prawns

1kg medium uncooked prawns

2 cloves of garlic- crushed

1 cup (125ml) honey

3 teaspoons cornflour

oil

1 tablespoon grated fresh ginger

1 cup (250ml) chicken stock

1 cup soy sauce

Method

Shell and devein prawns, leaving tail intact. Cook prawns, in batches on a heated pan coated with oil until they have changed in colour and tender. Remove from pan and keep warm.

Cook garlic and ginger in a pan, stirring until fragrant. Add honey and stock, stir in blended cornflour and sauce. Stir over heat until sauce boils and thickens. Serve over prawns.

Prawn pate

250g cooked prawns

45g butter

60g cream cheese

1 teaspoon crushed garlic

2 teaspoons lemon juice

1 tablespoon mayonnaise

3 drops Tabasco sauce

1 teaspoon ground nutmeg

Method

Shell and devein prawns. Mash butter and cream cheese well, until soft. Chop prawns very finely and add to the butter and cream cheese mixture. Ass the rest of the ingredients and mix well. Pack into a dish and refrigerate before serving.

Note- the flavour of the pate will improve if it is made a day before serving.

Salt and pepper squid

500g cleaned squid tubes

1 teaspoon cracked black pepper

1 teaspoon sea salt

1 teaspoon lemon pepper seasoning

1 tablespoon peanut oil

Method

Cut the squid tubes open along one side to open. Score the inside of the squid tube in a diagonal pattern without cutting all the way through- this will allow the squid to curl during cooking.

Cut each squid hood into eight pieces. Sprinkle squid with combined pepper, salt and seasoning.

Heat oil in a heated large wok or frying pan, stir-fry squid in batches until curled and just cooked through.

Serve squid with a light salad.

Sauteed Calamari

3 tablespoons olive oil

1 large onion

2 teaspoons crushed garlic

1 tablespoon basil leaves

1 tablespoon mild curry paste

salt and pepper

2 tablespoons honey

500g calamari rings

1 tablespoon parsley flakes

Method

Heat oil on barbeque plate, add onion and garlic and sautÈ until tender. Mix basil, curry paste, salt, pepper and honey in a bowl and mix well. Add calamari rings to bowl and mix well. Add sauce and calamari rings to sautÈed onion on the barbeque plate and gently stir until calamari is cooked through. Stir in parsley before serving.

Scallops with plum glaze

750g scallops

bamboo skewers

3 tablespoons plum sauce

1 tablespoon lemon juice

1 teaspoon grated lemon rind

lemon pepper seasoning

Method

Soak skewers in water for 10mins before starting. Thread scallops evenly on skewers. Combine plum sauce, lemon juice, lemon rind and a sprinkle of lemon pepper seasoning and stir well. Place scallops under a grill and baste with the sauce mixture. Once scallops are turned, baste again on the other side. Grill until cooked.

Note- For an alternative, scallops skewers can be marinated in the sauce and cooked on a hot plate, barbeque or in a fry pan. The quantity of the sauce mixture will have to be doubled to do this.

Seafood casserole

1kg marinara mix

1 large onion- chopped

2 cloves of garlic- chopped

400g can tomatoes

1 cup dry red wine

1 cup tomato paste

1 tablespoon sugar

1 tablespoon balsamic vinegar

1 cup water

2 tablespoon coarsely chopped parsley

Method

Heat oil in a pan and cook onion and garlic until soft. Add the tin of tomatoes, wine, tomato paste, sugar, vinegar and water. Bring to the boil and simmer for about 20 minutes. Add marinara mix to sauce and simmer for about 10 minutes or until the seafood is cooked through. Sprinkle with parsley just before serving and serve with crusty bread if desired.

Spaghetti Marinara

150g Scallop meat

750g Marinara mix

6 ripe tomatoes-peeled and chopped or 1 can tomatoes

1 tablespoon oil

1 large onion- chopped

2 cloves of garlic- chopped

1 cup white wine

4 tablespoons chopped parsley

fettuccini pasta

Method

Boil pasta until cooked. Cook onion and garlic in oil until soft. Add tomatoes, white wine and salt and pepper to taste. Put sauce on low heat and simmer for 20-30 minutes. Increase heat and add in the marinara mix and cook for 5 minutes. Toss in scallops and parsley and cook for a further 2-3 minutes. Serve immediately over the cooked pasta with parmesan cheese and crusty bread if desired.

Thai-style prawns

1kg medium uncooked prawns

1 tablespoon fish sauce

2 tablespoons soy sauce

200g baby spinach leaves

2 tablespoons chopped fresh coriander leaves

1 tablespoon red curry paste

2 tablespoons lime juice

1 meduim (200g) red capsicum- sliced thinly

Method

Shell and devein prawns, leaving the tails intact. Mix the prawns with curry paste and cook in batches in a large heated non-stick pan, stirring until prawns are just tender. Return prawns to the pan with the remaining ingredients and cook, stirring until spinach is wilted.

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