It was really windy here yesterday-way too windy to be out in our little tinny so we just hung around the van for the day making a batch of our favourite pickled fish going down to the bay for a swim, then heading down again with a bottle of wine at sunset. After lingering there for an hour or so, it was time to go back and cook our dinner.
I took a couple of photos in the morning to show just how quiet it is here right now. The quietest we have ever known it! We are parked up in our favourite spot by the road, close to the ablutions block and I reckon there would normally be 20 other vans surrounding us. Right now there’s two and it’s been that way for a week. Those two vans belong to some guys building a new pub across the road and they reckon it’s them and the possible noise keeping the sites vacant, but in a busy year, management would just say “suck it up” to anyone who needed to stay but didn’t want to stay here. NO, it’s super quiet is the truth.
We caught 5 spangled Emperor the other day, so I had Russ save me a frame when he filleted them to make stock. I have plans to make a fish soup along the lines of our favourite Tunisian Fish Soup (fish stock, tomatoes, saffron, cumin, paprika, garlic, potatoes) but will look for something a bit different this time.
We’d kept the smallest fish caught Tuesday to cook whole. No recipe as such, but I mixed equal amounts (about 2 tablespoons of each) of soy and black vinegar, added in grated ginger, a big dollop of jarred garlic, a chopped chilli and a half teaspoon of 5 spice powder. Then wrapped the fish in foil and baked until he reached 60c. Rested him while I finished off the fried rice. Both of us reckon it’s one of THE best dinners we’ve eaten in ages and well worth staying home for.
- 1 fish frame-inc head, should be a white fish like snapper or emperor
- 1 onion, chopped small, (leave skin on for a richer colour)
- 1 carrot, peeled, sliced thinly
- 2 celery sticks, sliced thinly
- 2 cloves garlic, skin on, smashed
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 tablespoon vinegar (supposed to release the calcium from bones)
- 1 tablespoon sugar (supposed to balance the vinegar out)
- A few stalks of parsley ripped up
- Put all ingredients in a large saucepan and cover with cold water.
- Bring to the boil, reduce to a simmer and cook for 20 minutes Any more and the proteins in the bones start to break down.
- Strain and discard the solids.
- Wash out the pot and return the strained stock to the heat.
- Reduce over high heat until about a third remains. I do this for a stronger stock and to cut down on freezer space (if that’s where it’s going). Can always add in more water if you want to when you defrost.