Catch em and cookem trips

We can do a fishing charter that is great for tourists or anyone who doesnt want to stay out in the boat all day.
We head out with some target fish in mind or crays or pauas catch it then come back and I cook it up back on the shore we can smoke fish or pan fry back on shore or in our yard with a drink great for if you want to experience the local fishing and cant take bags of fillets back to your hotel easily. Call Neil on 0272079159 or email Neil@wellingtonfishing.co.nz

Creamed Paua

1 cup of minced paua
1 Onion
Knob of butter
2 cloves garlic
300ml cream,
.S and P

Method

Heat saucepan, add butter garlic and onion fry until light brown. Mix in the paua fry for a minute then add cream and thicken up with flour/cornflower.

Raw Fish (Kokoda)

I like groper best for this but snapper is good, it would probably be ok to use any fish.

500g cubed groper
lemon juice
white vinegar
small tsp salt
can coconut cream
1 green pepperchopped
small onion chopped
1 tsp chilli sauce
1tsp sugar
2 tomatoes chopped

Marinate fish in lemon, salt, vinegar overnight.
Drain away marinade and briefly wash.
Put fish into other ingredients and chill before eating.

Fish Batter

1/2 cup flour / cornflower mix
3/4 cup water
3tbsp oil
1/4 tsp salt
pepper to taste
1 egg white beaten
flour for coating
oil for frying

Mix flour & water
Combine with oil salt pepper
Fold in beaten egg white

Coat fish in flour then dip in batter fry in plenty of oil 180 deg or fairly hot & fully brown on one side before tuning over.

When golden brown I often place them in the oven on something that will let the oil drain off but dont leave in there too long or overcooking will occur. Fish is best fried as a thin fillet or if groper or large fish I steak the fillet to approx 1/2 inch steaks.
Using a deep fryer is the best at least its safest , open a can of beer mix it with flour dip the fish fry till golden, place in a hot oven to drain then place on kitchen roll to soak up the last oil

Beer Batter would be my favourite, add some flour to a can of beer in a bowl mix it up thickly or thinly up to you and if the batter is really cold it is better , flour the fish fillets or dry them well and fry in deep hot oil then leave in the oven for a while to dry out it makes a nice light crispy batter great with blue cod and some tartare sauce.

Freezing tips : I find blue cod keeps the best in the freezer and terakihi soon gets stale, so eat the terakihi fresh

A good way to stop freezer burn is to dip the fillets in salty water after they have frozen giving them a layer of ice (if you can be bothered) but even better eat everything fresh then book us again next week !!

Crayfish Massala

First get on a diving course, spend a year perfecting how to catch crays and catch a nice new zealand crayfish.
Cook it.
Get some massala sauce or make it up from a recipe.
Fry onions, garlic, ginger and green chillies (or improvise slightly) add massala sauce and crayfish meat ( cubed )
Serve with a side dish of cucumber sprinkled with salt and lime juice and some indian naan bread.

Spanish style fish

Tangy fish casserole

In olive oil fry up 1 large onion,garlic,garam massala and paprika, use usual judgement as to quantities
Boil up half a cup of rice and set aside.
Add a tin of tomatoes and mix in, when simmering add a cup of sweet corn and simmer for a couple of minutes
Add chopped fish like tarakihi, blue cod, groper, snapper. and simmer for 1 minute, add the rice and the juice of 2 lemons and a teaspoon of chopped coriander. simmer for 5 minutes.

Crayfish Mornay

Hopefully by now you can catch more than one crayfish and impress your freinds with this simple but awesome dish.
Put live crayfish into the freezer and take it out before it freezes, once it gets cold enough it will die peacefully, you can now cremate it if you wish but better to put it in a large saucepan of sea water or salted water.
Bring to the boil and once boiling well, allow to boil for 5 mins its variable depending on how big the cray is.
Remove it and drop into cold water to cool rapidly, this stops it from drying out, if it isnt quite cooked never mind it'll get it later.
Make up a cheese sauce and chop up the tail into lumps, mix it with the sauce and if you like adding a bit of the mustard the brown stuff inside the shell to the sauce gives a lot of flavour and pour both into an oven dish.
Slice tasty cheese over the top and put in the oven for long enough to heat everything up, remove and sprinkle the top with paprika.
Put under the grill and brown off, can be served with a dash of lemon juice.

Toasted sea sandwich
Nice and simple, groper cheese and sweet chillie sauce in a toasted sandwich, any fish would do.

Baked fish
Simple again and lots of flavour, fish fillet in foil with pepper salt and sweet chillie sauce, it makes a softer fillet and the flavour is intact.