Category Archives: Squid

Vietnamese Stuffed Squid

Vietnamese Stuffed Squid

Vietnamese Stuffed Squid

Like I mentioned before, we don’t really go out actively targeting squid but are really happy when we catch them. We’ve caught some over the last few days, so I put aside 4 of the smaller tubes to make this with. I found the recipe on the net, but made a couple of minor changes to the recipe to suit us and what was on hand.

I think Russ would marry me all over again for this dish-he couldn’t stop raving about it!

Vietnamese Stuffed Squid

  • 60g rice vermicelli noodles
  • 3 dried shiitake mushrooms
  • 4 tablespoon mint leaves
  • 250g minced chicken or pork (we used pork)
  • 4 prawns, minced
  • 2 shallots, finely grated (I had to use 1/4 red onion)
  • 1 garlic clove, finely grated
  • 1 tablespoon fresh coriander, finely chopped
  • 3 teaspoons caster sugar
  • 3 tablespoons fish sauce
  • Salt and pepper
  • 4 small cleaned squid tubes, about 12cm long
  • 2 tablespoons vegetable oil
  • 3 tablespoons lime juice
  • 1 mild red chilli, finely sliced
Vietnamese Stuffed Squid

Vietnamese Stuffed Squid

Method

  1. Cover noodles with boiling water and soak according to packet directions (mime took 2 minutes). Drain and roughly chop. Soak mushrooms in boiling water according to packet directions (mine took 30 minutes), then drain and mince, discarding stalks.
  2. Preheat oven to 180c.
  3. Finely chop 2 tablespoons mint. Mix chicken with prawns, one-third of the noodles, all the mushrooms, shallots, garlic and coriander, 1 teaspoon sugar, 1 tablespoon fish sauce, chopped mint leaves, salt and pepper, until well combined. Stuff each squid body full and close the end with strong toothpicks.
  4. Heat oil and fry squid over gentle heat for 10 minutes, turning occasionally until squid is golden.
  5. Place in preheated oven and cook a further 10 minutes
  6. Prick with a skewer to release any excess water. Whisk remaining fish sauce and sugar with lime juice, remaining whole mint leaves and chilli. Toss remaining noodles in the dressing.
  7. Thickly slice the squid and serve on top.
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Squid

Spiced and Salted Squid with Wasabi Mayonnaise

Spiced and Salted Squid with Wasabi Mayonnaise

Much excitement at our place with the capture of three squid today. We did catch a small one the other day but these ones are big.

We don’t actively target squid, but will sometimes drop a jig over the side of the boat if we think we’re over likely squid territory and today we were. The first one I caught managed to get his revenge by covering me and the boat in ink, but I wised up after that and held the other two in the landing net until they’d finished squirting ink. It’s dreadful stuff and will stain the fishing clothes I was wearing today forever-like a badge of squidding honour.

Our squid jigs are attached to bits of flotation noodle (like nanas use at aerobics). At one stage I wasn’t taking any notice of mine and it suddenly went overboard. It was so funny to see three big squid attacking it at the surface rather than the jig but I caught one after we retrieved it from them. I’d say if you were a very keen squidder, there were heaps of them out there today but three is enough for us.

One squid will be used tonight for our entrée of spiced squid and wasabi mayonnaise, the other two will go into the freezer to be eaten at a later date and all their wings, heads and tentacles go into the bait bucket.

We also caught a few fish, but will freeze them and have a poached chicken and papaya salad for our mains tonight.  It was lovely. out there today, we saw heaps of turtles (maybe a dozen) two sharks (one I wouldn’t want to swim with ) and dolphins  as we fished.

Salted and Spiced Squid Rings with Wasabi Mayonnaise
Salt and Spice Mix

  • 1 teaspoon chilli flakes
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • 1 teaspoon black peppercorns
  • ¼ cup rock salt

Wasabi Mayonnaise

  • 1/2 cup mayonnaise (I use Coles low fat whole egg)
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons wasabi paste (or to taste)
  • fresh squid rings
  • ¼ cup rice flour
Spiced and Salted Squid with Wasabi Mayonnaise

Spiced and Salted Squid with Wasabi Mayonnaise

Salt and Spice Mix

  1. Place the chilli flakes, cumin, fennel, coriander seeds and peppercorns in a small food processor or mortar and pestle. Grind until coarsely broken up.
  2. Add the salt and continue to grind until the salt and spices are finely ground.  That was too much for my little blender so I finished the mix with my mortar and pestle.
  3. Store in an airtight container until ready to use.

Wasabi Mayonnaise

  1. Mix the ingredients together and refrigerate until you serve the squid.

Squid 

  1. Toss the squid rings in the rice flour.
  2. Heat enough oil in a wok or deep pan to deep fry the squid rings a few at a time, cooking for about 2 minutes until golden and just cooked. Drain on absorbent paper.
  3. Sprinkle over the salt and spice mix and serve with Wasabi Mayonnaise.

Coral Bay

A beautiful sunset

A beautiful sunset

After a great night spent free camping on the banks of the Yannarie river opposite the Barradale Rest Area, Russ and I took the shortish drive to Coral Bay. Once again, we had our free site all to ourselves while across the dry river bed, we estimated there were at least 30 vans and camper trailers etc. all crammed into the spot that is mentioned in the Free Camps Australia book. We lit a fire, ran our generator (for the heater and freezer) until it ran out of fuel around 2 am and generally had a much more private time than they’d have had.

Crystal clear waters of Coral Bay

Crystal clear waters of Coral Bay

I was quite worried this time heading into Coral Bay. Two years ago they finally got the go ahead for a resort development in town. Lots have tried and failed to get approval, but last time we were here, the earth works were started, some of the services had gone in, and they’d set up a sales office with all the flags and bunting associated with something like that.

We’ve come to Coral bay 6 times out of the last 8 winters and keep coming back because we love the feel of the place. The town (and I think it’s a bit of a stretch of the imagination to call it that) has 2 caravan parks, a pub with accommodation, backpackers hostel, a small shopping complex, 2 restaurants attached to the caravan parks and a general store and servo. A number of companies run diving, snorkelling and whale/whale shark viewing tours but even that is limited to thirteen boat licences.

The “town” generates it’s own power, desalinates the water supply and disposes of all our rubbish. The last thing it needed was more accommodation for more people.

So, as I said, I was feeling a bit sick at the thought of it, but got here to find it(the resort development) had failed. Hooray! I’m not sure of the reason, but whatever, it’s good. The only new things I’ve noticed are toilets at the boat ramp, more lighting at the boat ramp, new beach shelters, 33 houses built for seasonal staff accommodation (they currently live in a dreadful ghetto of old donga caravans, makeshift fences and shade cloth-it’s awful and an eyesore). The pub has changed hands and now has happy hour three times a week instead of two, so all the changes I can see are positives.People's Caravan Park Coral Bay

We come to Coral Bay to fish and swim and although it’s been a bit windy, we’ve already had one meal of fish and put two more in the freezer. Because we travelled through such hot temperatures earlier on to get here, we are feeling like the 28c days are not really quite warm enough for swimming-must be getting soft in our old age!. I haven’t even headed to my favourite place-the heated pool here in the park.

We really enjoyed having our friends Steve and Kathy here for a couple of nights. It was great to catch up with them yet again and sad to see them move on because we won’t see them now for around 12 months when we think we might head to QLD for a change of holiday.

I probably won’t blog much here because our days will be filled with fishing and hopefully snorkelling over the coral and I think it all gets a bit blah, blah, blah.

Last night we turned some freshly caught Charlie Court Cod into our dinner. CCC is one of my favourite fish and this meal was amazingly good!

Layered Fish and Potato Pie with Saffron Leeks

  • 450 g potatoes, peeled and cut into 5mm slices
  • 3 tablespoons light margarine
  • 400 g leeks, cleaned halved length-ways and cut into half moon slices
  • 1 pinch saffron thread
  • salt & fresh ground pepper
  • 1/2 lemon, juice of
  • 450 g firm white-fleshed fish, cut to same thickness and size as potato slices
  • 2 tomatoes, sliced
  • 2 tablespoons light cream
  • 1/2 cup panko bread crumbs
  • 1/4 cup finely grated parmesan cheese
  • 2 tablespoons finely chopped parsley
  • 1 large garlic clove, crushed
  • 1 lemon, zest of

Layered fish and potato pie with saffron leeks

Method

  1. Preheat oven to 200c.
  2. Bring a pan of water to the boil add the potato slices, return to the boil and and parboil for 3 minutes.
  3. Melt a third of the margarine in a separate pan over medium high heat; add the leeks and saffron, season with salt and pepper. Cover and sweat the leaks over medium heat for 10 minutes or until soft, add the lemon juice and set aside.
  4. Meanwhile, grease an ovenproof dish with some of the margarine. Season the fish and potatoes with salt and pepper.
  5. Place half the potatoes in the greased dish, then half the fish, all the leeks, another layer of fish and lastly the rest of the potatoes overlapped across the top. Finish with a layer of sliced tomato.
  6. Sprinkle over cream, cover with foil and bake for 15 minutes.
  7. Meanwhile mix crumbs, cheese, garlic, parsley and zest together.
  8. Remove foil from fish dish top with breadcrumb mix, dot with remaining margarine.
  9. Return to oven uncovered and bake for 12 to 15 minutes or until crumbs are golden brown.
  10. Serve pie with vegetables or simple green salad.

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