Off the Hook | North Coast NSW

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website: www.debcarr.com

all photos are copyright by Deb Carr and must not be used without written permission and a link back to this site.

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Off the Hook

Fishing Forum for Beginners and Improvers

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Deep Sea & Oceans

Discussions on deep sea fishing, oceans and beach fishing.
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  • deb
    Apr 27, 2018

    I've been waiting patiently to witness the mullet run in Tuncurry for days. Each day heading down to the beach. Yesterday the fishermen caught a truck load but I missed the actual catch. One thing for sure, these guys have more patients than I do. Pictured about, Ryan, who told me that 'it was bound to happen'. He was right it happened the day after I took this photo. Here are some photos when I did finally get back down to the beach and some during the days waiting patiently for a glimpse of the mullet heading out through the breakwalls.
  • Deb Carr
    Feb 22, 2018

    This is a quick and easy salmon burger recipe but you could probably use other fish too. Click here for recipe
  • Deb Carr
    Feb 20, 2018

    I cooked this using a fresh Bream from Wallis Lake Fishermen's Co-op - Forster. 1 whole Bream (cleaned) 1 tsp sesame oil + extra for bok choy 1 tbsp finely chopped ginger 1 stalk lemongrass, trimmed, chopped finely 1 tsp finely grated lemon rind 1/4 cup lime juice 1/4 cup caster sugar 1/3 cup water 1 tbs fish sauce 2 fresh long chillies, seeded, sliced thinly lime wedges and fresh coriander sprigs to, to serve Preheat oven to 180°c Make the sauce: Place sugar and ¼ cup (60ml) of the water in a small saucepan over a medium-high heat; stir, without boiling, until sugar is dissolved. Raise the heat and cook until the syrup starts to turn light golden brown. Add the fish sauce, sesame oil, lime juice and 1 tablespoon water and still until it starts to slightly thicken. Remove from heat and set aside. Remove the outer leaves of lemongrass stalks and cut into rounds. Baste the Bream with sauce on both sides and place in baking tray that has been lined with foil. Top with half the ginger, chilli and lemongrass and put the remaining in the cavity of the fish. Pour over the rest of the sauce making sure it does not escape from the foil (wrap the foil loosely around the fish to make a pocket and cook for about twenty minutes, opening the foil to baste regularly). Serve with lime wedges, chilli and coriander. Serve with cooked bok choy tossed in 1 tsp sesame oil, ginger and splash of soy sauce.