Catch and Cook

[Harvey Manfrenjensenden]

This would be a good place to share all your fishing recipes and favourite ways to cook fish.

 

[Crimson Azure]

How did I not think of this, it is literally my favourite thing! Catch and cook makes you responsible for the process from river to table. A very holistic way to hunt or fish.

Great thread.

I look forward to the fights over 'to batter or not to batter' and 'my beer batter is better than yours'.

 

[Strapping Young Lad]

I’m a big fan of cooking fish wholeof they are plate size and just picking every bit of meat off the bones.

 

[rank and file]

Tonight dinner
Slimy cod in WA,estuarine cod or rock cod elsewhere.
The best fish flesh.

 

[Yakker]

.
Thai Lime Fish Red Curry

Ingredients
Fish cut into bite sized chunks
Flour
Thai Spice
Red Curry Paste
2 tins of coconut cream
1 Lime
Kaffir Lime leaves
Fish Sauce (optional)
Snow Peas
Rice



1. Get yourself some nice white flakey fleshed fish (Flathead is good

) and cut into bite sized pieces.
2. Roll fish in flower and then sprinkle with MasterFoods Thai spice (get it from Coles or Woolies. Any Thai spice will do). The flour is important as it absorbs the curry sauce when you poach it later and adds to the flavour.

3. In a wok (or frypan) heat up some oil and quickly flash fry the fish. You want it gold and crispy on the outside. Doesn't have to be cooked through. That will be next step. Don't try and cook it all at once if your pan is small. It's important to get that crispness on the outside. Take fish out and place on paper towel.

4. In your wok put 2 tablespoons of Thai Red Curry Paste and quickly fry off for about 30 seconds then reduce heat right down.

5. Pour in to wok, on top of curry paste, 2 cans of coconut cream. Mix this with the curry paste.

6. Place the fish into the coconut and curry sauce. Add a splash of fish sauce (for saltiness)

7. Take your lime and zest it straight in on top of the sauce then squeeze the juice from the lime in there as well.

8. Add Kaffir lime leaves (You can either add them whole for easy removal or finely slice them. I prefer to finely chop them and leave them in for added lime flavour)

9. Bring you sauce and fish to a very gentle simmer. You want to poach the fish for about 5-8 mins.

10. Throw in your snow peas. You can put them in as early or as late as you want. I put them in with only a minute or two to go before its ready to serve so they are still crisp.

11. Serve on a bed of rice. (Cook this in advance obviously). I also like serve with those small little dinner rolls hot straight from the oven

Very easy recipe and doesn't take long to throw together.

 

[The Golden Glenferrie]

Beer batter is always a winner. Nice and easy

 

[Freofalcon]

There is a guy out of WA who has a catch and cook YouTube channel called “Fish Tucker Man”. Used to be called Dom’s Fishing Adventures.

Pretty good value and some good ideas