This is another great Sally Jenyns recipe for winter, mussels in a light coconut curry. Sally shows the best mussels to buy and how to de-beard them and get rid of any grit on the shells.
She then prepares a yellow curry with sliced lemon grass, coconut milk, brown sugar and fish sauce. Into this Sally adds the mussels and simmers them for about 5-7 minutes until the shells are open.
Delicious served on a with fresh bread to mop up the sauce.
This Sally Jenyns recipe is for a great winter favourite, seafood pizza. Sally reckons that you can make one of these faster than you can phone up and get one delivered and even better is that you can make it with almost any variety of fresh seafood.
So next time you’ve got friends coming around for a feed and want to prepare something quick, easy and delicious, knock up one of Sally’s seafood pizzas and impress them with your new found culinary skills.
Wok smoked mullet
This Sally Jenyns recipe is an interesting way to cook fresh sea mullet, which is readily available in winter and is very good for our health, having high levels of omega 3 oils.
Sally lines a wok with aluminium foil, marinates the fish in a mix of soya sauce and brown sugar, then smokes it in the wok using white rice, brown sugar and tea leaves as the smoking agents.
This recipe works well with other oily fish like mackerel and tailor.
Thai green bug curry
This Sally Jenyns recipe is a great way to cook green Moreton Bay bugs. It is a Thai recipe Sally picked up on her travels and is really easy to prepare.
She shows how to split the bugs with a knife and remove the flesh without making a mess and cook the green curry in the wok. When the curry is ready she mixes the bug meat in and poaches it for 4 or 5 minutes.
This recipe also works well with prawns and scallops.
Reef fish with avocado salad
This Sally Jenyns recipe uses fresh fillets of coral trout cooked on the barbeque, served with a delicious salad made from avocado mixed with diced tomato, shallots, coriander, sweet chilli and juice from a lemon or lime.
It’s simple to prepare and the flavours go really well with the coral trout. So next time you catch or buy some nice reef fish and have friends over for a barbie, give this recipe a go, it’ll make you look like a master chef.
Catching, processing, cooking sea mullet
Fresh sea mullet are excellent eating. They are the same mullet you see in rivers and estuaries, but when the westerly winds start to blow in autumn and winter, they move out into clean coastal waters and school up prior to spawning.
This video is a compilation of three stories from the Coastwatch video vault showing how they are caught, how almost every part of the fish is utilised and eaten and a great recipe from Sally Jenyns on cooking sea mullet on the barbeque.
Sea mullet with onion marmalade
This Sally Jenyns recipe uses one of the tastiest and most beneficial to our health fish, fresh sea mullet.
Sally shows how to cook the mullet in the same pan she has prepared a delicious onion marmalade to accompany it.
During winter, sea mullet are netted in large numbers along the surf beaches, so fresh fillets are reasonably priced and contain high levels of omega 3 oils, which is good for our hearts. This recipe sounds a little different but it is delicious, give it a try.
Seafood curry chowder
This Sally Jenyns recipe is another of her famous seafood chowders or soups,
Sally shows how to make the all important fish stock, using fish heads, prawn shells and vegetables and then the curried soup that is the basis of the chowder.
The meal is completed by lightly poaching pieces of fish, scallops and prawns in the soup for a few minutes and thickening it with cream. This is a winner, give it a try!
Baby Octopus stew
Eating octopus is something introduced to Australian cuisine via migration of people from Europe.
There are many delicious ways to cook baby octopus, but for the cooler winter months it’s hard to past Sally Jenyns delicious baby octopus stew with black olives and tomatoes.
The baby occy brews away in the sauce and takes on the flavours. It can be served with rice or mash potato, but in this recipe Sally uses Italian style soft Polenta flavoured with parmesan cheese.
This Sally Jenyns recipe is a beauty if you would like to try something different with small diver whiting fillets.
Sally simply lays prosciutto and a basil leaf on each fillet, rolls them up, secures them with a wooden sate stick, dips them in a batter she has prepared and fries them in hot canola oil.
Sally explains how to let the batter stand for half an hour so the gluten in the flour relaxes and it is light and crispy when cooked.
Classic fish chowder
There’s nothing tastier than a big bowl of fish chowder. This chowder recipe from Sally Jenyns is based on classic New England Chowder, the thick creamy fish soup from the north eastern states of America.
To give this dish a variety of colours, tastes and textures, Sally uses snapper, tuna and Atlantic salmon.
It’s really easy to prepare and once you’ve cooked it once and tasted it, you’ll find yourself experimenting with putting different seafood in it.
For some people tailor taste a bit strong, but this Sally Jenyns recipe for tailor Italian style removes that problem.
Apart from being delicious and simple to prepare, it’s a beauty if you are camping on a surf beach or out on a boat where fresh tailor are caught.
You can prepare the Italian sauce in advance. Then all you need is a few fresh tailor fillets, some grated parmesan cheese and a fire or BBQ and you are away.
Tailor with winter salad
This Sally Jenyns recipe is for tailor with a winter salad, which consists of tomato and onion baked in an oven, dressed with cannellini beans, parsley, basil, rosemary and a dash of balsamic vinegar and olive oil.
The tailor is cooked on the barbie and is served with the salad at room temperature.
It’s another example of Sally’s simple, yet innovative approach to cooking seafood and is an ideal way to enjoy a feed of fresh tailor on a chilly night.
Smoked fish chowder
There’s nothing better on cold nights than a good fish or seafood chowder. In this recipe Sally uses good old smoked cod to give it a different flavour.
The other ingredients are really simple and easy to get: sliced ham, carrot, celery, onion, potato, plain flour, milk, fish stock and a bit of fresh cream.
Sautee the ham, vegies and flour in butter for about 5 minutes, then add the cod, milk, cream and fish stock and simmer to thicken for another 15 minutes. Easy!
Whole baked bream on the BBQ
Sally Jenyns shows how to whole bake a bream on a barbeque.
It’s a simple matter of gutting and scaling the fish, scoring the sides, squeezing lemon juice over it and putting the left over piece of lemon in the gut cavity, smearing it with softened butter, adding a bit of pepper and a splash of soya sauce, wrapping it in alfoil and cooking it on a Barbie for about 10 minutes.
Works well with bream and most other small to medium fish.
Sally Jenyns shows how to cook crispy bream with an Asian sauce made of chilli sauce, fresh ginger, Thai fish sauce and lime juice.
Bream aren’t everyone’s favourite fish to eat and they can taste bland if not cooked properly. If you are not a big bream fan, try cooking one this way and I think you’ll change your mind.
With this recipe, Sally shows again that with a bit of imagination and not too much effort, you can cook delicious seafood meals.
Sally Jenyns shows how to cook a delicious scallop pasta with a fresh tomato sauce.
Once the sauce is prepared and the pasta cooked, it’s a simple matter off adding the scallops, gently stirring them in and letting the heat from the pasta and the sauce cook them.
This dish takes only a few minutes to prepare and is a great way to make a few scallops go a long way.
Sally Jenyns shows two easy and delicious ways to prepare banana prawns.
One way is to simply boil them in their shell in salt or salted water for six minutes, then put them straight into an ice slurry. This stops the prawns from over cooking and separates the flesh from the shell, making them easier to peel and tastier to eat.
The second way is to cook them for quickly on a hot barbeque plate with olive oil, shallots and garlic.
Mussels with red wine & tomato
This Sally Jenyns recipe shows how to create a delicious dish by steaming fresh mussels open with tomato, red wine and leeks.
Once you have prepared the sauce, it only takes between three and five minutes for the mussel shells to open. This recipe is so simple and quick to prepare, it’s a good one for home, camping or on a boat.
Consider it next time you see fresh mussels for sale at your seafood shop.
Fluffy prawn fritters
This Sally Jenyns recipe for fluffy prawn fritters is a great way to serve smaller varieties of prawns or other pieces of cooked seafood.
Like most fritter recipes, it’s also great way to turn left-over seafood from previous meals into a really tasty dish. Sally’s trick of using two different size spoons to put the fritter mix into the cooking oil is a great idea.
The fritters come out roughly the same size and it minimises oil spatter.
Curry Barbeque fish
This Sally Jenyns recipe is a great way to cook your catch when you are camping, on a boat, or just want to prepare something quick and tasty at home.
It uses the old trick of squeezing lemon juice over the fish before putting it into a plastic bag with flour and curry powder and inflating the bag and giving it a good shake to coat the fish.
A few minutes on the barbeque and a quick side salad and you got a really tasty meal
This Sally Jenyns recipe for cooking snapper steaks on the barbeque is an adaptation of the famous steak dish, fillet mignon, which has bacon wrapped around the edge of the steak to give an extra flavour sensation.
It’s really simple to prepare and takes about 8 minutes to cook on the BBQ. So next time you catch or buy snapper, cut it into steaks instead of fillets and try this recipe.
It also works well with other fish suitable for steaking like mackerel and flathead.
This Sally Jenyns recipe for squid salad is one of the many she picked up while working on a charter boats in the Mediterranean.
It’s really easy to prepare. You simply boil the squid for a minute with a bay leaf in the water, strain the water off and mix it in a bowl with chopped parsley, red onion, garlic, olive oil and lemon juice.
The whole process from start to finish takes less than half an hour and squid salad can served either hot or cold.
Bugs with cheese
This Sally Jenyns recipe is a ripper for enjoying a feed of bugs.
You simply get the meat out of cooked bugs, but keep the shells intact, then mix the bug meat into a blend of grated cheddar cheese and lemon rind, egg mayonnaise, chives and horse radish and put it back into the shell.
A few minutes on a hot barbie with a baking dish lid and the cheese melts and browns a little on top and they are ready to go.
This Sally Jenyns recipe is for an all time favourite, creamy garlic prawns. So no longer do you have wait until you go to a restaurant to enjoy a feed of garlic prawns.
When you see how easy they are to prepare, you will be knocking up a plateful in a matter of minutes anytime you feel like it.
Creamy garlic prawns is not exactly the healthiest of seafood dishes, but we all need a spoil sometimes.
This Sally Jenyns recipe shows how in less than half an hour, you can knock up a delicious pizza using fresh Queensland seafood like prawns, squid octopus and fish and fresh vegetables and mozzarella cheese.
Not only does Sal’s seafood pizza taste terrific, it’s a healthy alternative for those who are watching their weight, as you can choose to use a wholegrain pizza base and low fat cheese.
Stuffed sand crab
This Sally Jenyns recipe for stuffed sand crab is one she picked up when working on luxury charter boats along the Brazilian Coast.
It’s easy to prepare, can be cooked in a kitchen or on a BBQ and is a sensational way to enjoy eating sand crab.
This is another example of how a bit of imagination in the way we cook our seafood can result in some really simple, delicious meals.
This Sally Jenyns recipe for steamed fish with vegetables cooked Chinese style in a bamboo steamer basket is ideal for anyone on a low fat diet, or those who just like the delicate flavour of steamed fish.
If you count calories, this meal is very miserly containing only 200. This is another example of how a bit of imagination in the way we cook our seafood can result in some really simple, delicious meals.
Moreton Bay Bugs
There’s nothing like a feed of fresh Moreton Bay bugs.
This Sally Jenyns recipe for cooking them on the barbecue and serving them Thai style with an easy to prepare sticky lemon grass sauce is a ripper.
So ask your seafood shop if they can get you some fresh bugs and for something a bit different, try this way of cooking them.
This is a great recipe for camping or holidays, or when you want to do something a bit different with fish.
Sometimes people make fish cakes with fish they wouldn’t normally eat as fillets, or use left overs.
This Sally Jenyns recipe uses fresh flathead diced into small pieces, but any fresh fish will do.
Try this recipe, you won’t be disappointed and if you like fish cakes, have a look at Sally's recipe for Thai fish noodle cakes
Salt & pepper cuttlefish
Cuttlefish are closely related to squid and this Sally Jenyns recipe for cooking it salt and pepper style has its roots in Vietnamese cooking.
It is easy to prepare, tastes delicious and this salt and pepper recipe works just as well with squid, prawns and Moreton Bay bugs.
When cooking squid or cuttlefish, use a really hot pan and don’t cook it for too long or it will become tough.
There’s also video in here on using paw paw to tenderise calamari or squid.
Whole baked fish
In this video Steve Jamieson and Sally Jenyns team up to show you how easy it is to select, prepare and whole bake a fish Chinese style.
Nice little touches are the foil slings they make so you can easily handle the whole cooked fish and the hot peanut oil Sally pours over it and the chopped ginger and shallots to bring out the flavours.
Next time you have friends or family around for dinner, try cooking them whole baked fish Chinese style, they’ll be impressed.
This is a great Sally Jenyns recipe for cooking Tasmanian salmon, reportedly a good fish to eat for your health, as it has a high content of Omega 3 oils which are beneficial to your heart and vascular system.
Health benefits aside, salmon cooked this way is delicious. Sally blackens the outside by coating the fish with Cajun seasoning prior to cooking and serves it as salmon should be, rare in the middle.
Yet again, Sally shows that when it comes to cooking seafood, simple is most often best.
In this video Steve Jamieson shows how Atlantic salmon are farmed in Tasmania.
Fresh salmon is now readily available all year round because of this type of aquaculture and it’s success has put Tasmanian salmon on the plates of many Australians who had never eaten it.
Salmon is reportedly very good for your health, you see it everywhere in shops and now you will know how it gets there.
Sally Jenyns shows how you can make these delicious king prawn and tropical fruit kebabs, which are just the shot for the hot days over Christmas when family and friends drop in and you want to serve them something delicious.
It’s the nice little touches like using Christmas ribbons on the skewers, serving them on a banana leaf and decorating the platter with hibiscus and poinsettia flowers that really makes this dish look festive.
Stir fried mud crab
There’s not many better feeds than a big full mud crab.
The traditional Queensland way to eat them is to boil them up in salted water, chill them down in ice slurry and attack them with gusto.
This Sally Jenyns recipe is a variation on how they are prepared in Chinese restaurants and is really easy to do at home.
Crab and Avocado stack
There aren’t many flavours that go better together than sand crab and avocado.
This video shows tips from Steve Jamieson on how to select sand crabs if you are buying them and how to get the meat out of them.
He then hands over to Sally Jenyns who shows a really easy way to make a crab and avocado stack.
Mackerel is a strongly flavoured oily fish that can handle being cooked with other flavours without overpowering the fish.
This recipe for mackerel steaks uses fennel and red capsicum, ingredients popular in Mediterranean cookery.
Like all Sally’s seafood dishes, the ingredients are all readily available, the preparation time minimal, and the cooking process very simple.
This video has Steve Jamieson’s tips on how to prepare mackerel.
He shows how from one fish, you can cut steaks, get two fillets from the tail wrist and scrape the meat from the frame to make mackerel rissoles.
Knowing how to keep your knives sharp and fillet fish and prepare seafood properly, is as important as knowing how to catch it.
Seafood spring rolls
Sally Jenyns' Seafood and Vegetable Spring Rolls taste sensational and you don’t have to be Chinese chef to make them.
The spring roll wrappers, seafood, vegies and other ingredients are all readily available, the preparation time minimal, and the cooking process very simple.
Thai fish noodle cakes
This Sally Jenyns recipe for Thai Fish Noodle Cakes is really easy and tastes unreal.
It’s a good one to use flathead in, so you can look in the fishing video vault for tips on catching them, the preparation vault for Steve Jamieson’s tips filleting them and now this one as a great way to cook them.
People either love eating oysters or won’t touch them.
If you are one of the former, this Sally Jenyns recipe for steamed oysters with soy and ginger is for you.
It includes a handy tip on how to use the peelings from the ginger you use to infuse peanut oil for cooking other asian inspired recipes.
BBQ Moreton Bay Bugs
This Sally Jenyns recipe for Moreton Bay Bugs on a Stick is delicious.
It's also extremely simple to prepare and the ingredients are readily available.
The sweet taste of the bugs is enhanced by the basting sauce of olive oil and fruit chutney and they only take a few minutes to cook.
This Sally Jenyns recipe for prawns cooked in coconut with a mango dip.
It's a beauty for when you have a few friends around for a feed and want to do something a bit different than the usual BBQ.
Like all Sally’s recipes, the ingredients are readily available, preparation minimal and cooking easy ... and it tastes sensational!
This video from the Brownies Coastwatch Vault shows Steve Jamieson’s advice on the right utensils for filleting fish.
Having a good scaler, steel and knives is very important and Steve shows a nifty way to store them safely.
Knowing how to prepare your seafood is as important as knowing how to catch it.
Sally Jenyns uses pepper crackers to make crumbs, instead of the traditional bread crumbs to cook fresh whiting and serves it with a delicious home-made tartare sauce.
The pepper cracker crumbs adds a nice flavour, but doesn’t overpower the delicate taste of the fresh whiting and like all Sally’s recipes, it’s really easy to follow and the ingredients are readily available.
Chilli Garlic Crab
Sally Jenyns shows how to stir fry sand crab with chilli and garlic.
Like all Sally’s recipes, it’s really easy to follow and worth trying as the weather warms up and fresh sand crabs become more readily available.
As Sal says “This one is the Chinese dish you used to go out for”.
Cooking tender Calamari
This Sally Jenyns tip on how to naturally tenderise and then cook squid, is worth watching if you like a feed of calamari.
Like all Sally’s recipes and tips this one is really simple and easy to follow.
So to never again cook squid with a consistency of rubber, watch and learn.
Blackened snapper fillets
This Sally Jenyns recipe is one of the many she cooked on Brownie's Coastwatch and is ideal for big fillets of fish like snapper
It's one she picked up on her travels in the USA and not only is it delicious, it's very easy to prepare