Recipes:
BEER BATTERED FISH
Ingredients:
4 egg whites
1 tsp. Bi Carb soda
2 cups cornflour (sifted)
3 cups plain flour (sifted)
1 - 2 tablespoons chicken stock powder
Enough beer to make runny
Method:
Cut fish into small boneless pieces, add to batter. Heat Oil, not smokey but hot. Cook quickly, drain well on absorbent paper towels and salt before serving.
RO$$CO'S CHILLI CRAB
Ingredients:
One fresh mud crab or Three Sandies.
2 Tablespoons oil
2 Teaspoons sesame oil
6 cloves of fresh garlic or 4 teaspoons minced Garlic
3 large med. Red Chillies with seed, thickly sliced.
2 cups Fish or Chicken stock.
Half cup Tomato sauce. Or less ?
2 Tablespoons light soy sauce.
1 Teaspoon Sugar.
Two or three or more Teaspoons Mae Ploy Red Curry Paste
1 Tablespoon fresh ginger Shredded or 3 Teaspoons minced Ginger.
3 or 4 Spring onions/shallots cut into 2 cm. Lengths. (Use stems and bulbs )
3 Teaspoons cornflower
Method:
-
Clean crabs and chop Crabs into pieces with legs attached. Crack claws and thick bits without crushing meat
-
Place Wok on high heat, add oil and sesame oil, stir fry the Crab with Garlic and Chilli until the crabs turn Red. About 2 to 3 minutes. Set aside
-
Add the stock, Tomato sauce, soy, sugar, Mae ploy and Ginger to the wok and cook until sauce combined. About one minute. Place crab back in and coat well.
-
Add Spring onions and cook over med heat for about 3 minutes turning crab occasionally to cook evenly.
-
Mix cornflower with cold water, pour into wok, keep turning crab as sauce thickens and forms a thick Red Glaze over the Crab.
-
Enjoy.
NUMASS
Ingredients:
500g firm fish, ie Trevally
1-2 onions, cut into chunks
1 tsp sugar
1tsp salt
3/4 cup vinegar
1/2 cup lemon juice (fresh preferably)
Pinch of coriander
2tsp ginger
Method:
Put all ingredients into a sealable container, mix, Add thinly sliced fish. Let marinate for a half hour - an hour (the longer the better)
Enjoy!
David makes up the marinade to take fishing and adds fish as they are caught, lunch on the run.
