Sailing between Port Stephens and Coffs Harbour in NSW we caught a blue marlin. It was amazing! After two hours of reeling him in and letting him run, the game finally ended with us the victors and a freezer full of marlin. Read about The Marlin!
We have 55 bags of frozen marlin steaks, around ten bags of belly flaps and other off cuts to use in currys, pies etc and with the last of the meat that we got off the marlin (the scraps on the bones) I made pickled marlin.
I boiled white vinegar, brown sugar, mustard, fennel and coriander seeds, peppercorns, garam masala and chilli. I added sliced onion to the vinegar mix after I had taken it off the heat. I then set the vinegar and onions aside for about 1 hour until the mix had cooled. The final step was to simply add the marlin. Viola! Pickled marlin.
For this pickled fish, I simply mixed white vinegar, soy, lime juice, chilli, garlic and brown sugar. I then layered the marlin and sliced onion in a container and poured the vinegar mix over it. Done and very delicious if I do say so myself!
Tempura Oysters are my favourite. Even more so when we have plucked the oyster fresh from the rocks ourselves! While in Broken Bay, North of Sydney NSW we had the opportunity to treat ourselves to fresh oysters a few times.
This particular day I decided to do tempura oysters three ways; dressed with soy & mirin, wasabi mayo and chilli ginger mirin.
I made a simple tempura batter with plain flour, powdered egg and soda water. Deep fried the battered oyster for one to two minutes and then dress them with the sauce. Simple, easy and delicious!
At an anchorage called “Hole in the Wall” at Jervis Bay, we could catch nothing but these voracious little leatherjackets which kept devouring our bait, hooks, sinkers and squid jags. In the end we decided to eat them!
Firstly for lunch I made Thai Style Fish Cakes by blending up the fish with garlic, onion, red curry paste, left-over tin corn and a little corn flour. The result was yummy and I served them with soy and sweet chilli sauce.
For dinner I made a batter and deep-fried the small fish fillets.