Tag Archives: Snapper

Quick Fish Curry

Quick Fish Curry

Quick Fish Curry

After an afternoon spent fishing off Eagle Bluff, I wanted something super quick for dinner. I decided to curry the snapper we caught. The fishing was slow, but the weather was gorgeous so it wasn’t a totally wasted drive out there.

Quick Fish Curry

  • 1 tablespoon veg oil
  • 1 onion, sliced
  • 2 cloves garlic, crushed
  • 2 teaspoons grated fresh ginger
  • 1 red chilli, chopped
  • Curry paste (I used 3 tablespoons Sharwoods Korma)
  • 1 cup coconut milk
  • 1 tomato, cut into 8 wedges
  • 1 red capsicum, cut into 2 cm squares
  • White fish fillets, (enough for 2 people) cut into big chunks
  • Chopped spring onion to garnish
  • Steamed Rice to serve

    Quick Fish Curry

    Quick Fish Curry

Method

  1. Heat the oil and add the onion, garlic, ginger and chilli, cook over a medium heat stirring, until the onion is softened.
  2. Stir through the curry paste, cook a couple of minutes, then add the coconut milk. Simmer gently for about 5 minutes, adding a few tablespoons of water if the sauce cooks down too much.
  3. Add the tomato and capsicum and cook 2 minutes, then gently push the fish into the sauce, cover and cook until the fish is done (mine took about 3 minutes). Serve over rice with spring onions scattered over the top.

Afternoon of the giants

Just one of eleven

Just one of eleven

Sunday, we went out after lunch to Fowlers Camp to fish. It was windy and choppy for the 4 or so kilometres across the bay, but once we got beyond Eagle Bluff and into more open water it flattened right out. We caught around 40 pink snapper, with about 10 of those over 40cm but under that magic figure of 50cm. Russ eventually caught us one fish to take home. We ate him last night as crumbed fish with creamy curry sauce-one of our favourite sauces for fish and chips. When Russ cleaned him, he had two plastic lures in his gut, with no sign of them breaking down. Another smaller snapper we brought in threw up his bait then a plastic on the deck. I wonder just how good they actually are for fish if they can’t digest them?!
Crumbed fish with creamy curry sauce

Crumbed fish with creamy curry sauce

Yesterday (Monday) as the weather was basically crap we stayed in doors and the only energetic thing I did was to make fish stock.

Today after lunch, Russ reckoned we should go out to Monkey Mia and crab. We put our nets in at 2pm and pulled them out at 4pm and came home with 11 really good sized crabs. So good in fact, we let two size crabs go because they looked so tiny against our others.

When we first put the boat in, I thought we were crazy, it was windy and choppy and I knew who’d end up the coldest and wettest!. Anyhow, it settled down quite quickly and we had a pleasant couple of hours. As we drove the 27ks home, I was running all sorts of ideas through my head for our lovely catch. In the end, I decided on spaghetti with a tomato, chilli, crab sauce for dinner tonight, 2 big fat crab sandwiches for lunch tomorrow, and a couple of packets of picked meat for the freezer. We vacuum seal them and they become crab cakes, dip, pizza, bruschetta etc down the track. Much better than the little tubs or cans of crab you buy in a supermarket!

Spaghetti with Tomato, Chilli and Crab Sauce

  • 2 tablespoons olive oil
  • 1 small onion, sliced
  • 2 chillis (heat is up to you, I used Thai Birdseye)
  • 2 cloves garlic, sliced
  • 1/2 cup white wine
  • 1 440g can whole tomatoes, chopped (I hate pre chopped canned tomatoes)
  • salt and pepper to taste (I’m heavy handed with both)
  • zest of a lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley
  • pasta water-enough to loosen the sauce up
  • cooked spaghetti or pasta (I like really thin spag with sauces like this)
  • cooked crab meat (I had 2 big ones for the two of us)
  • Spaghetti with tomato, chilli and crab sauce

    Spaghetti with tomato, chilli and crab sauce

Method

  1. Heat the oil over a medium heat. Add the onion and cook a few minutes or until softened. Add the chilli and garlic and cook for a couple of minutes more.
  2. Add the white wine and cook until it’s reduced, then tip in the can of tomatoes and chop (I do this with kitchen scissors) Season well with salt and pepper.
  3. Allow to cook down until the tomatoes are well softened and the mix has reduced. Add in a half cup or so of pasta water to loosen the sauce back up and give it a starchy “creaminess”.
  4. Stir through the zest,lemon juice and parsley, then toss through the cooked pasta.
  5. Finally add the cooked crab, toss lightly again and serve.
  6. Along with a final slug of olive oil, I held back a bit of parsley, zest and claw meat to garnish the dish.

Fried Quail with Spicy Salt

Fried quail with spicy salt

Fried quail with spicy salt

Monday we put the boat in at Fowlers Camp and headed out to our fishing spot off Eagle Bluff. We’ve been fishing there for years always catching heaps of just undersized pink snapper and the occasional size one that we can bring home. It’s a beautiful spot that we often have to ourselves apart from the dolphins there fishing for the small pinks. We came home with 2 pinks and 1 black snapper and a big flathead-something we’ve never caught there before. I cooked one of the snapper whole in the oven, stuffing the cavity with lemongrass, ginger, kaffir lime leaves and coriander stalks. Simple but good food!

Snapper on the plate

Snapper on the plate

It was so nice out there Monday, we headed out again Tuesday but couldn’t even catch the bottom!

Today, we spent the afternoon out crabbing at Monkey Mia. We had to wait for some dimwits on the boat ramp-they couldn’t back a trailer then pulled out and did all the tying down of their boat while we waited for them, then we only got 6 crabs and soaking wet in some promised rain that finally arrived. It was lovely to get home to a hot shower.

Before we left, I made the spicy salt and marinade, while Russ split the quail for tonight’s dinner. We didn’t shoot these quail, but bought them in Perth to enjoy one night in the future on our trip north. Tonight was the night. After an average day at Monkey Mia dinner was a feast!

I like my quail treated simply so the flavour still comes through-I think intense marinades kill all that-this recipe is one of the best. We ate the quail with a Green Papaya salad made with some of our last Carnarvon ingredients. It amazes me how long this good, fresh produce actually lasts; even now one week and 5 days after purchase the stuff is still better than if I’d brought it “fresh” at a supermarket today!

This recipe comes from a book Taste of China I bought years ago and is a family favourite for quail. I save the rest of the spicy salt, sieve it and use it on fish (especially sand whiting) and squid.

Fried Quail with Spicy Salt
Salt and Pepper Mix

  • 4 teaspoons salt
  • 2 teaspoons Szechuan peppercorns, crushed
  • 1 teaspoon Chinese five spice powder

Quail

  • 4 quail
  • 1 teaspoon salt and pepper mix
  • (see above)
  • 1 teaspoon sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine
  • 2 -3 tablespoons plain flour
  • oil (for deep frying)
  • lemon wedges, to serve
Fried quail with spicy salt

Fried quail with spicy salt

Method

  1. To make the spicy salt and pepper, combine the ingredients and dry fry over a low heat for 2-3 minutes or until aromatic.
  2. Split each quail in half down the middle and clean well. I like to remove the back bone with my knife and pull out the ribs, breast bone and wishbone with my fingers.
  3. Marinate with the teaspoon of spicy salt and pepper, sugar, soy and rice wine for 2-3 hours, turning frequently.
  4. Coat each quail piece in flour, dusting off the excess.
  5. Fill a wok to 1/4 full with oil and heat the oil to 190c.
  6. Fry the quail for 2-3 minutes each side then remove from the wok and drain on kitchen paper.
  7. Serve with the lemon wedges on the side.

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