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Imagine . . . . the ultimate  Seafood  experience . . . . try some of our fish recipes straight from the Black Samurai  galley.

Here are some of our favourite ideas for preparing seafood.  All of these recipes have been tried aboard Black Samurai and received high client approval ratings.  Of necessity they are simple and easy to prepare as you would expect in the galley of a charter vessel.

The benefit to you is that they are very quick and easy to prepare at home; and the real value is that they enhance the taste of the fresh fish and shellfish which are mostly available to charter clients visiting Great Barrier Reef waters.

And check out the wonderful fresh wines from Don Pascual in South America. These wines are made by traditional methods which include hand picking. They are natural and contain no preservatives.

 

500 g Salmon Mackerel fillet - diced (Spanish Mackerel or Goldspot Trevally may be substituted)

8 green prawn cutlets

8 fresh sea scallops

2 Pkt McCormick's White Sauce (Mornay Style)

2 cups (500 ml) milk

2 tbsp finely chopped parsley

1/2 cup finely chopped shallots

4 cloves garlic finely sliced

Ground black pepper to taste

1 cup Don Pascual Rose*

2 Tbsp Peanut oil

Skin the mackerel fillet and dice into 2 cm cubes

Add oil to a heavy based saucepan and heat. Add garlic and shallots and stir-fry briefly.  Turn up the heat and add the fish and brown in the oil stirring occasionally. Turn down head and add the wine and put on lid to gently poach fish until cooked through.

In a glass bowl mix the mornay sauce &  milk according to instructions on pack.   Add the black pepper and the parsley.  Add to saucepan and bring slowly to boil stirring constantly with a wooden spoon.

Simmer on low heat and continue stirring until fish is fully cooked. Add scallops and simmer for about 2 mins. Turn off head and add the prawns. Allow to stand for 2 mins by which time the prawns should be cooked to perfection.

Serve over fresh buttered toast.

500g Salmon Mackerel fillet - diced

250 g Scallops (roe-on)

250 g Mussels in shell

250 g  Banana Prawns (green)

2 x 350 g Leggos Pasta Sauce (Sundried Tomato & Roasted Garlic)

1/2 cup Red wine

1/2 cup finely chopped parsley

1/2 cup finely chopped shallots

5 cloves garlic sliced finely

500 g pkt San Remo Linguini pasta

2 tbsp Extra Virgin Olive oil for frying

Shell and devein the banana prawns leaving tail attached. 

Heat heavy based saucepan. Add  oil and half of the shallots and all the garlic and fry lightly to flavour the oil

Skin the Salmon Mackerel fillet and dice into 2 cm pieces.  Lightly fry the fish in oil (covered) until it is almost cooked adding mussels toward the end.

Add the Leggos pasta sauce mix and  the red wine and bring to boil slowly while stirring.  Once simmering add scallops, half of the parsley and simmer for 2 mins before adding prawns and remaining shallots.

Bring back to boil and simmer 1- 2 mins or until prawns are just curled up.  Put lid on saucepan and set aside

Prepare pasta to taste.  Drain in collander adding a small amount of olive oil and serve with marinara mix. Sprinkle chopped parsley on top. 

Note: On board the boat we serve with grated Parmesan; however it is against Italian tradition to have cheese with marinara.

South America's Best Kept Secret

Now available in Australia

Sauvignon Blanc

Rose

Tannat Merlot

A unique blend of tradition combined with state of the art technology produces classic wines of excellent value.

These natural wines contain no preservatives!

www.donpascualwines.com.au

(Serves 6)

500 gm Mackerel or Reef Fish fillets diced

250 gm roe-on sea scallops

 2 x 200 gm jars Thai Choice Red Curry paste

10 cloves garlic crushed

2 x 400 ml cans Coconut milk or Coconut Cream

1/2 cup finely chopped shallots

1/2 cup finely chopped coriander

Juice of 1/2 lime

3 tbsp fish sauce

4 tbsp Peanut Oil

500 gm fresh beans, broccoli and veges to taste (or on the boat we use 500 gm McCains malaysian style frozen veges)

3 x packets Hakubaku Japanese Udon Noodles

Heat oil in wok, adding garlic, half of the shallots, half of the coriander and curry paste and cover. Fry gently for 3 mins then add diced fish and fry gently for a approx 5 mins until fish is cooked.

Add coconut milk, lime juice and fish sauce and remaining shallots plus vegetables.

Bring to boil gently and simmer for 1 minute then add scallops and simmer for 2 mins. Turn off heat then add prawns and let stand for 2 mins. The prawns will be cooked.

Meanwhile prepare Udon noodles as per instructions (takes approx 3 mins). Take care to wash noodles in collander after cooking to prevent sticking together.

Serve in bowls and sprinkle with fresh chopped coriander to taste.

Note: We would describe this as a very MILD curry. If you wish to have a spicier curry you can do one of the following: (1) Add fresh chopped chillies with the garlic etc. at the beginning or (2) Substitute a stronger curry paste by experimenting. 

If you prefer a thicker curry sauce then substitute coconut cream for the coconut milk.