BK’s FISHING CHARTERS GOLD COAST - recipes for our most commonly caught fish.

THAI TAILOR CAKES – SUITS FROZEN TAILOR. HIGHLY RECOMMENDED. Mix 500 grams of minced skinless boneless tailor with 1 cup of cooked chopped noodles, 1 cup of chopped coriander, 3 eggs, half cup dry grated parmesan cheese, half cup plain flour, 1 sliced red onion, 3 cloves of chopped garlic, salt & pepper into patties to suit. Spray with olive oil and BBQ.

ASIAN MACK TUNA JERKY. marinate strips of Mack Tuna approximately 1 centimetre thick by 10 centimetres long and 3 centimetres wide in honey, soy sauce, crushed ginger and garlic some salt, pepper and sesame seeds for at least 20 minutes. Dry out at low heat for 3 to 5 hours in an oven (bbq ovens work just as well) at 80 degrees suspended on wire racks. The goal is to dry it out, not to cook it. Enjoy as a savoury snack with a beer/drink or three. If you like chewy jerky, Asian spices and cooked caned tuna you’ll love it.

THAI TUNA SALAD. Suits MACK TUNA. Ingredients - Small Tuna pieces-quick fried in olive oil spray on high heat, remove from heat when most of the middle is still pink, 2 cups of sliced lettuce, 1 cup of thinly sliced capsicum, 1 red onion thinly sliced, Lebanese cucumber peeled into ribbons, half a cup of fresh mint leaves, half a cup of torn fresh basil leaves, 2 cups of mung bean vermicelli noodles. Dressing – thoroughly mix 3 tablespoons sugar, 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil and 3/4 of a cup of oil. Cook and cool tuna and noodles, slice tuna to expose the pink colour, lightly toss all, pour dressing over. Accompany with lime wedges. Vary ingredients or dressing to suit.

JAPANESE SASHIMI. Suits, MACK TUNA or any 1cm x 2cm x 2cm (aprox), skinned boneless fish pieces. Simply, display the pieces of the raw fish around the dry edge of a shallow dish of soy sauce, provide wasabi in a side dish, then with toothpicks or fingers dip a piece in the soy, wasabi or both, (wasabi is a hot Japanese horseradish, green in colour- sinus clearing hot), eat as an entree. Another style of sashimi is to coat a raw fish piece in sweet chilly sauce and minced garlic, wrap in lettuce to a mouth sized ball, insert all at once, chew first, then down the hatch.

HONEY SOY STIR FRY. for any boneless skinned fillets other than Bonito, Mack or striped Tuna, they dry out, (approx 2 x 2 centimetre cubes), great for oily strong flavoured fish like YAKKA. Brown diced eschalots and onions in peanut oil, add and brown - fish cubes marinated in honey soy, add and reheat boiled rice, add and reheat micro waved scrambled egg strips. …Fantastic!!!

AN EASY SAVORY CHEESE SAUCE on FILLETS FRIED/BBQED IN BUTTER. Ingredients: any boneless skinned fillets other than Bonito, Mack or striped Tuna, they dry out, butter, cream and blue vain cheese. Fry/bbq skinless fillets in butter, approximately 3 minutes per side for 2cm thick fillets, turn once only. Heat and dissolve half a tablespoon of blue vain cheese into 500mls of cream. Add more or less cheese or cream to suit taste. Truly an awesome 5 star sauce and meal.

TROPICAL, SWEET AND CREAMY, LIGHTLY CURRIED, FISH FILLETS. Suits: any boneless skinned fillets other than Bonito, Mack or striped Tuna, they dry out. Ingredients: 2 teaspoons of oil, half cup of coconut milk, half cup of cream, 2 tablespoons of mango chutney, I teaspoon of curry powder, 2 tablespoons of chopped eschalots, 2 tablespoons of finely diced red capsicum. METHOD; Oil hot pan, brown the eschalots and capsicum, add the mixture of coconut milk, cream and chutney, then heat and stir until almost boiling, add boneless skinned fish fillets, cook for approximately six minutes and check the inside of the thickest fillet, calculate extra time required from there.
Serving suggestions - on a bed of fluffy rice, with or without salad or steamed vegies and crispy fresh bread, garnish with a few slices of any fruit, eg tinned peaches. – Better than ice-cream!!!

SHALLOW FRIED, TRUNKED FISH. Suits smaller, scaled, trunked, thin-bodied fish, eg, Bream, Flathead, small Trevally, Tarwhine and Sweep not Bonito, Mack or striped Tuna, they dry out. (Trunked, refers to the fish being, gutted and without head and tail). Ingredients: plain flour and oil. Simply roll the scaled trunked fish in plain flour and cook in a pan of shallow oil. Use a fork to dig and eat the flesh from the frame.

WHOLE FISH, COOKED IN FOIL. Use a whole thin bodied, gutted fish, eg, Snapper, Tusk, Bream, Flathead, Trevally, Tarwhine, Sweep, Tailor or Teraglin, not Bonito, Mack or striped Tuna, they dry out. Method: barbeque, grill or oven. Spice and or add your favourites to gut cavity eg, tomatoes, onion, mushrooms, ginger, garlic, lemon pepper. Wrap the whole fish in foil, head and tail can be removed if space is limited. Cook on a moderate heat; turn regularly on barbie and griller. With small fish unwrap and have a look after 5 minutes. A white colour, shiny and wet is required when the flesh is separated. Dry, grey coloured flesh indicates over cooking. Fish is cooked when the flesh first turns white at the centre. This cooking method really does keep the juices in, especially when cooked with the scales on. Larger fish, eg, a 5 kg Snapper may take 40 to 80 minutes or more depending on the heat. To serve/eat, push the foil, skin and scales to the side of the plate. Serve the top side of the fish to the frame first and then remove the frame to scoop out the under side flesh leaving the skin and scales on the foil.

CRUMBED, DEEP FRIED FILLETS. (The best method for BONITO and TAILOR) Ingredients: skinned boneless fillets sized to 2 cm thick maximum, plain flour, eggs, milk, breadcrumbs, oil, & maybe minced garlic & your favourite herb (garlic and or herbs is your choice.) Tip - try the first fillets cooked without garlic and or herbs and the last fillets cooked with garlic and or herbs. Method: Roll & press the fillets in flour then dip in egg mixed with a dash of milk, then roll and press in crumbs that can have minced garlic and or herbs evenly added, place in hot oil, cook for approximately 1 minute only until the crumbs first turn golden brown. Don’t over cook it dries out.

B.B.Q. FISH FILLETS. Ingredients: any boneless skinned or not skinned fillets other than Bonito, Mack or striped Tuna, they dry out, butter or oil, pepper and lemon. (Great for SPOTTIE MACKEREL STEAKS cut about 1.5cm thick. Method: Bung the fillets/steaks on the hot barbie plate, lightly season – cracked pepper is great, turn once and cook for approximately 5 minutes. Include lemon slices with the garnish.

BEER BATTERED FISH. A timeless favourite with deep fried chips. Suits all fish particularly FLAKE/SHARK and TAILOR. Lightly mix 2 cups of plain flour, 2 teaspoons of salt, 2 cups of full strength bitter beer, don’t over beat, lumps are ok, let stand for 30 minutes then lightly fold in 2 whisked egg whites that have been whisked until stiff. Shake fillets in flour in a bag, dip skinned or not skinned boneless fillets in batter mixture then deep fry until the batter first turns golden brown.

MARINATED, B.B.Q, FISH FILLETS. Ingredients: any boneless skinned fillets other than Bonito, Mack or striped Tuna, they dry out, any bottled marinate, eg honey soy or sweet chilli. Coat fillets in marinate, bung the fillets on the hot barbie plate; turn once, cook for approximately six minutes.
DON’T OVER COOK ANY FISH, It will dry out. A white colour, shiny and wet is required when the flesh is separated. Dry, grey coloured flesh indicates over cooking. Fish is cooked when the flesh first turns white at the centre.
TIP: The use of lemon and skinning fish will tame the taste, but as in some/most fruit and veg most of the goodness is in the skin.

DON’T WANT TO COOK OR DON’T HAVE COOKING FACILITIES? Then ask your resort concierge if their restaurant will cook your fish for you, if not, “Georges Steak and Seafood” at Shop 1/27b Victoria Avenue Broadbeach will, phone the cook early to organise on 55701222.

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