Palusumi Style Marlin Filled Cabbage Rolls

We are still working our way through the marlin and still trying out different ways to cook it. This particular day I thought I’d do a marlin filling to wrap in cabbage leaves and bake. While discussing this meal with Dwayne, he came up with the idea to do it with the same flavours the Fijians do their Palusumi (Palusumi is usually lamb mince or corned beef with taro leaves).

When we were in Fiji, after having a delicious meal of palusumi, I asked the cook what goes into the dish. I was told it was ginger, garlic, onion, coconut milk.

So this is what I did…

I finely chopped garlic, ginger, onion and sautéed it for a few minutes until ingredients softened . I put ¾ of the mix into a bowl with some finely chopped marlin (not blended). I added some finely chopped spinach (I had frozen spinach) and enough coconut milk to make a moist mix (not too sloppy).

Palusumi Style Marlin Filled Cabbage Rolls

I mixed the left over coconut milk with the other ¼ of the garlic, ginger and onion mix and set aside.I blanched the cabbage leaves for a minute or two and then wrapped a couple of spoonfuls of the marlin mixture up in the leaves.

Marlin filled cabbage rolls Palusumi style (fijian)

I put the cabbage rolls in a baking dish and topped it with the reserved coconut milk mixed with the ginger, garlic and onion.

I baked it in the oven for about ½ hour.  It was really yummy, Dwayne loved it… but he always does!

Baked cabbage and marlin with palusumi style flavours

Crayfish Mornay

One of our longest legs sailing so far was the 58 hour sail from Seisai, QLD to Gove, NT. We had some really nice weather and good sailing for most of it. Since it was another milestone (i.e. entering another state, Northern Territory) we decided to celebrate with a delicious meal. Crayfish Mornay.

Made with a crayfish caught on the Great Barrier Reef this delicious creamy mornay was so yummy.

This is what we did…

Dwayne cut the crayfish in half, from head to tail. I removed the meat, washed the shells, and roughly chopped the lobster flesh.

Crayfish Mornay - the empty shells

To make the mornay I heated some milk, a thick slice of onion, a bay leaf and some peppercorns in a pot. I simmered it for a couple of minutes. I then removed the pot from the heat, covered it and let it sit for 15minutes so the flavour would infuse.

I heated a little oil (I didn’t have butter) in a saucepan and added a some plain flour. I cooked this for a minute or two, stirring constantly, then removed it from heat.

I added the white wine and mixed until I had a smooth consistency, then added the milk gradually while mixing. I cooked it over low heat for a few minutes until the sauce thickened. Stirred in a little salt and pepper, cream and some cheese. I stirred this until the cheese melted, then added the crayfish meat.

The Crayfish Mornay mix

I then spooned the lobster mixture into the shells, sprinkled with cheese and baked it  in the oven for 15minute .

Crayfish Mornay ready to be cooked.

It was nice served with basmati rice and steamed broccoli.

Crayfish Mornay served with steamed basmati rice and brocoli

Oysters Kilpatrick

With oysters we collected on Forbes Island I made oysters Kilpatrick. You will notice that the oysters are not grilled in the oyster shell. When collecting oysters off the rocks we take them out of the shell, so I have collected a few odd shells to enable me to do my favourite grilled oyster recipes.

Oysters Kilpatrick with bacon

For my Kilpatrick oysters I fried up some diced bacon in a small saucepan to crisp it a bit. I remove it from the heat and then add Worcestershire sauce and a bit of tomato sauce.

Oysters Kilpatrick, bacon

I place an oyster into each shell, add some of the sauce and the bacon, then grill it for a couple of minutes.

Dwayne diving in to the Oysters Kilpatrick

Delicious!

 

Sesame Crusted Cured Marlin Served on a Baked Polenta Chip

Dwayne requested this;  it is one of his favourites…. although it’s hard to keep up with Dwayne’s favourites, because he is constantly saying “that’s my favourite”! Can anyone have that many favourites…? or is he really, really, smart and uses flattery to get me to go to the effort of making fancy food… on a boat! Clever man lol.

Fresh marlin cured and seared on polenta baked

I have made this often for an entrée at dinner parties, however I have always used yellow fin tuna. I have created this dish using Japanese flavours but serve it on a food I connect with Italy.  Anyhow, we think they go well together.

To cure the marlin: I made a mix of salt, sugar, crush peppercorns and crush coriander seeds, which I rubbed into, and all over, the marlin fillet. I spread out a piece of glad wrap and pour a tablespoon of gin on it, then added the marlin and topped it with another tablespoon of gin. I wrapped the marlin up in the glad wrap and put it in a Tupperware container and into the fridge.  I usually put it in the fridge to cure for around eight hours, however this time the marlin sat curing in the gin for 48 hours before I cooked it.

To make the polenta chip:  I cooked the polenta as per instructions on the pack. Once it was cooked I lined a tray with plastic wrap and poured the polenta in to it and smooth the surface. I set this aside to cool.  Once cooled I cut polenta into serving portions and place on a baking tray and baked in the oven at 200c for 10mins.

To cook the marlin: I coated the marlin fillet with sesame seeds. Heated two tablespoons of olive oil in a fry pan and seared the marlin on both side for a minute each and then, using tongs, I lifted the marlin and sear the other sides of fillet, holding the marlin with the tongs, for 10 – 30 seconds, until all sides of tuna are seared.

To serve: I made a dressing of sesame oil and soy sauce, which I drizzled across the plate. I then added a dob of wasabi to the plate. I sliced the marlin into serving portions. Place two polenta chips on each plate and placed a slice of marlin on each. I topped the marlin with a little of the sesame/soy mix and served.

I’d usually like to get a little fancy with a garnish of petite herbs or some such thing but hey,… I live on a boat and was anchored off Digby Island QLD when Dwayne decided he wanted this dish. So I didn’t get very fancy lol.

Queensland, Australia sailing cruising and cooking on board

Dwayne’s Barbecued Crayfish

Dwayne caught and cooked the crayfish.

SPICY CRAYFISH RISOTTO made with a crayfish caught on the Great Barrier Reef

It was while sailing the Howard Group of Islands in the Great Barrier Reef that we caught our first crayfish. We arrived there after lunch, shortly after catamaran ‘Miss Polly’, and jumped straight into the beautifully inviting water for a snorkel. Dwayne bagged an approximately three kilo crayfish. Yay!

Gerry and Polly from ‘Miss Polly’ joined us on the beach, for a cook up, where we all enjoyed crayfish until we were full and still had some left over!

Polly and Gerry

To cook it,  Dwayne simply cut the tail down the centre and washed it in the sea.

Dwayne’s Barbequed Crayfish, Queensland, Australia

He then spread it with garlic and butter…

barbecue crayfish over a fire on the beach

…and cooked it on the BBQ over a small fire.

Char grill crayfish tails over a fire on the beach

We enjoyed a few drinks and a bonfire while we waited for it to cook.

Great Barrier Reef Island

Fire on the beach cooking crayfish.
We cooked the head/legs of the crayfish on hot coals.

 

 

 

Cajun Mackerel with Pineapple, Tomato and Corn Salad

We caught a couple of mackerel just out from Undine Cay. The first, which I used for this recipe, was a spotted mackerel which Dwayne filleted. We arrived at Hope Island in time for lunch so I cooked up a couple of fillets and served the with a salsa style salad. This was simple and very delicious.

We made Cajun Mackerel with Pineapple, Tomato and Corn Salad with the spotted mackerel

To make the salad I mixed diced pineapple, tomato, red onion, red chilli with corn kernels and the juice of one lime.

The makings for a corn salsa

Cajun Mackerel with Pineapple, Tomato and Corn Salad

I coated the mackerel fillets with Cajun spices and fried them in canola oil.

Frying up the Cajun Mackerel

 The Cajun spice and the fruity flavour of the salad were amazing together. Yummo!

Cajun Mackerel with Pineapple, Tomato and Corn Salad

Cajun Mackerel with Pineapple, Tomato and Corn Salad

Teriyaki Marlin Sushi

At Cape Bedford, in Far North Queensland, windy conditions prevented us from going ashore. Unable to get off the boat and with little to do, my mind inevitably turned to thoughts of food. I often think about what I can do with fish to spice things up a bit. This particular day I decided that for lunch the following day we would have Teriyaki Marlin Sushi. So I dug deep into the freezer where the last of the marlin is and took out a piece to defrost. Once defrosted (doesn’t take long in tropical QLD) I put it into a container with some teriyaki marinade and put it into the fridge.

The next day we sailed to Lizard Island where once anchored, I made the sushi for lunch. Ten years ago in Broom, WA, I was taught to make sushi by a Korean lady named Hee. Hee was the Cable Beach Resort head sushi chef and she taught me to make it with raw fish, and we love it with raw fish. However, the fish was not fresh which is why I decided to marinate it and cook it.

Once I had gathered all my ingredients, and my sushi mat, I set to work.

sushi seasoning, mirin dressing

INGREDIENTS

Teriyaki marinated marlin fillet

1 cup Sushi rice
1 ½ cups cold water
2 Tablespoons Sushi Seasoning
3 Nori sheets
Wasabi
Pickled ginger
Whole Egg Mayonnaise
Cucumber
Soy sauce
Mirin

To make the sushi…

I cooked the sushi rice and seasoned it with the sushi seasoning. Then I lightly fried the marlin, sliced the cucumber, drained the ginger and made a dipping sauce with the soy and mirin.

Cooking strips of marlin for sushi

To roll the sushi….

I placed the nori sheet on my sushi mat and spread the lower third of the nori with some of the rice then I spread a bit of wasabi and mayo on it. Topped the rice with the marlin, cucumber strips and pickled ginger and rolled it up.

Making marlin sushi with ginger, cucumber and wasabi

I served it with some extra wasabi and the soy mirin dipping sauce.

The marlin sushi ready to eat.

Yellow Curried Mackerel Cutlet

This is what we made with this fish Yellow Curried Mackerel Cutlet

I served this the night Sarah and Joanna came to visit us in Airlie beach .

I made a yellow curry sauce with Mae Ploy’s yellow curry paste, finely chopped ginger and garlic, finely sliced kaffir lime leaves, a little fish stock and coconut milk. I simmered the sauce for 20mins, adding water when necessary, until the flavours had developed at which time I added the mackerel cutlets.

I serve the curry with basmati rice, blanched snow peas and a little tomato.

Yellow Curried Mackerel Cutlet

Marlin Rissoles

I made these yummy Asian flavoured rissoles with the seemingly never ending supply of marlin we have from the marlin we caught earlier in the year. For anyone new to the blog that wants to know more about “The Marlin” check out The Marlin

These rissoles were made by accident! They actually came about when, having made a filling for wantons, I found the wanton wrappers had mould on them so I did rissoles instead. Not sure how that occurred since the packet was unopened and in date until March 2015…? anyway the wonton wrappers were thrown in the bin and I cooked the filling as rissoles.

The rissoles were simple and tasty..

I blended marlin, ginger and garlic and fish sauce. Then I added finely chopped dried shitake mushroom (soaked in boiling water) and finely shredded cabbage.

I shaped the marlin mix into rissoles and shallow fried them in a fry pan.

cooking marlin rissoles in a fry pan.

I served them with sweet chilli sauce but in the end we decided they were delicious without the sauce and served with a simple salad. They were really tasty. Bon appetite!

To end product. Marlin Rissoles delicious.

Pickled Octopus Salad with Lime Aioli

Restocking the boat with fresh fruit and veg is always a challenge. What fruit and veg will stay the freshest the longest?… that sort of thing. While at Mooloolaba we went to the supermarket and, surrounded by fresh fruit and vegetables, I went a little crazy. Forgetting I only have a small fridge on the boat I bought lettuce, tomatoes, cucumbers, red onions, fennel bulbs, chillies, zuchinni, capsicum, carrots, swede, and more. Of course when I got it all back to the boat there was no way I was going to fit it all in my fridge. Some of it was able to go into the bilge with the potatoes and onions, (i.e. swede and carrots), but others such as the lettuce and cucumbers needed to go into the fridge.

Anyway that dilemma led to me deciding to have a salad for lunch. My next dilemma was how to serve a salad to Dwayne for lunch without him thinking I am trying to starve him to death! After a search through the fridge I discovered we still had some pickled octopus left. (The occy we caught in Fame Cove).

Pickled Octopus
Pickled Octopus

So this is what I did…

I made a simple salad of lettuce leaves, sliced cucumber, chopped tomato, sliced red onion, thinly sliced fennel bulb and sliced green chilli. I arranged the salad on a platter and topped it with sliced pickled octopus. I wasn’t sure how to dress this salad. What would go with the pickle flavour of the octopus? I decided to do a simple aioli of whole egg mayo and lime juice. I used bottled lime which I always have on hand on the boat. I mixed quite a lot of lime with the mayo to make a thin dressing, which I drizzled over the salad.

Pickled Octopus Salad with Lime Aioli
Pickled Octopus Salad with Lime Aioli

It worked really well. We thought the flavours complemented each other. Dwayne loved it and because it had something other than just veggies i.e. the occy, he didn’t accuse me of feeding him diet food!

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