Canine Fish Dave and Mullets Guts Levi caught a formidable bag of estuary species, whiting, bream and silver trevally as much as 45cm, in Scott’s little 10ft tinny “Invoice Boat Baggins” and Dave, along with his large culinary acumen (and urge for food), cooked them up a deal with.
Dave is an everyday customer to Japan and loves Japanese delicacies. His tip that Silver trevally makes the perfect uncooked fish was spot on. Who would have thought that the lowly rated silver trevally would make the sweetest, tenderest and tastiest sashimi? Accompanied by pickled ginger and darkish Japanese soy sauce.
He additionally shares a secret from a prime Chinese language chef from Sydney’s Chinatown. An excellent method to fry bream with the triumvirate of flavours garlic, ginger and chili plus a splash of Szechuan pepper. Upon getting tried it you’ll by no means return to boring outdated batter!
