Tag Archives: Squid

More in love than ever

Lemon and Cumin Fish Out of the Oven

Lemon and Cumin Fish Out of the Oven

I’m pretty sure it’s 8 winters out of 9 we’ve made it to Coral Bay, but as I don’t count stuff like, I can’t tell you exactly. Just like I can’t say for sure how many times I’ve been to Bali or across the Nullarbor. It just doesn’t matter to me/us.

So, I think it’s 8 and have to say, I’m more in love than ever with the place. We’ve been here a week already, have had almost perfect weather and caught just enough fish and squid to feed ourselves and keep it interesting.

This is the earliest we have ever arrived here and while we’ve found the park almost empty, more big boats are going out each day than we’ve ever seen before. We wonder if the more serious fishing people come and go before the huge influx of “grey nomads” from “down south” arrives in June for the winter. Whatever the reason, it’s lovely for a change.

Down on the Finger Jetty

Down on the Finger Jetty

As we’ve fished, we’ve also seen more (and bigger ) sharks than we’ve seen other years. So far, it’s stopped me swimming and snorkelling but that might change in the coming weeks. I have a new camera and that’s kept me entertained as I try to make sense of the instruction book and it.

Lebanese Eggplant Salad

Lebanese Eggplant Salad

We’ve eaten well and are almost finished our fresh veg from Carnarvon-just a few tomatoes, a zucchini and some herbs left. They are bought so fresh, they last really well.

Last night I used my remaining eggplant,capsicum, tomatoes and parsley in a Lebanese Eggplant Salad. We had it with Cumin and Lemon Fish which was sensational and I’m posting the recipe here. Our fish was too large for our oven so Russ took off the head and tail which spoilt it a bit for presentation, but didn’t affect the taste!

Cumin and Lemon Fish

  • 1 whole fish, scaled and gutted (about 2kgs) Snapper type fish is good
  • 1 lemon, thinly sliced
  • 3 teaspoons cumin
  • 4 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon chopped parsley
  • 2 cloves garlic, minced
  • 5 tablespoons olive oil
Lemon and Cumin Fish Out of the Oven

Lemon and Cumin Fish Out of the Oven

Method

  1. Preheat oven to 200c.
  2. Mix together all ingredients from cumin through to oil. Set aside.
  3. Slash fish a few times on each side.
  4. Lay out a large sheet of foil (you may need to join two like I did, then place a sheet of baking paper on this.
  5. Lay down half the lemon slices.
  6. Smear the fish on both sides and in the cavity with the spice mix, then lay on the lemon slices on the foil. Top with remaining slices. Seal the parcel, tenting it a bit at the top.
  7. Cook in the oven for 30 minutes or until 60c internally (just shove a thermometer through the foil, into the thickest part).
  8. Rest for 10 minutes in the foil parcel, then slide onto a large serving dish and spoon some of the juices over. I served the rest at the table in a small jug. I wish we had had crusty bread to mop some of the juices up too.

This fish was enough for us for our dinner last night and again today we had it cold with the leftover salad for lunch.

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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.

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.