Something Fishy and Pesky

Fresh fish and summer go hand in hand. If you are lucky enough to get to the coast and not let them get away, then here are some tips from Oily Rag readers about how to get the best from your summer catch.

J.S. from Taupo writes, “I have found that cooked rice in a fish pie will extend the amount without affecting the flavour or texture of it. Adding turmeric powder will give a nice golden colour and is good for you too.”

Diana from Whakatane has this mouth watering meal. “Place mashed potato in bottom of shallow oven-proof dish and place fish fillets on top of the mash after dipping first into melted butter. Bake until fish is cooked about 12-15 minutes at 180C. Mix together – half cup of mayonnaise, half a cup of grated cheese, 2 egg yolks, a teaspoon of dried mustard, and stir in the whisked egg whites. Place over the cooked fish and bake until nicely browned in moderate oven.”

Diana also has this spicy fish recipe. “Spicy fish – 3 minutes to prepare, 12 minutes to cook. Serves 2 people. Ingredients: 1/2 teaspoon each of salt, cumin, turmeric; 1 teaspoon of chilli powder (if you think this is too hot, use half the amount), 2 tablespoons of groundnut oil, 2 cloves of garlic peeled and sliced, 250g fish fillet cut into 50mm pieces, 200ml canned coconut milk, and coriander leaves to garnish. Mix together the spices with 1 tablespoon of water and set aside. Heat oil in pan, put in garlic until lightly browned. Add fish and sauté for 2 minutes. Stir in spices and cook for another minute. Pour in coconut milk, cover and simmer for 3 minutes.”

Raglob from Dunedin has this recipe for a raw fish salad. “Just dice pieces of fish, mix with chopped up red onion, red peppers, celery, tomatoes or whatever good ingredients you have and like, then pour a vinaigrette dressing over it. This salad is good left to marinate for a while, but can be scoffed as soon as it’s mixed!”

If you want to deep fry your fish, Merle from Brisbane has this tip for better batter. “A good economical batter that I use for fish: 1 cup S.R. flour, pinch salt, water to mix into a good batter consistency, 1 teaspoon white vinegar. Let it sit for a while, say half an hour before using.”

Joan from Tauranga says, “I make the most of a tin of salmon by adding grated carrot. It bulks it up and makes it go twice as far.”

Still on the subject of salmon, Thirties Depression Baby from Auckland writes, “Some fish shops and supermarkets sell salmon frames – the back bone left over after filleting. They are a fraction of the price of salmon steaks or fillets and can be a really good buy. If they are not on display, ask for them. Poach in a bowl over boiling water, remove all bones and mash the fish with finely chopped raw onion and garlic, a generous squirt of lemon juice, seasoning and, if you like, some hummus. Best left in the fridge overnight. This makes a fantastic dip or spread for toast.”

Warren recently asked about cleaning mould from a silicone in a tiled shower. SPS from the Waikato says, “I spray our shower with bleach. Leave for 30 minutes or so and then rinse off. The longer you can keep it on the better.”

Denise from Auckland has an urgent question that you could say is a pet hate for many. “Can anyone give me a tip that works? I am so fed up of cats fouling around my home and garden – it’s ridiculous, it’s everywhere! I’m having to clear daily it’s getting so bad.”

We have had lots of tips over the years about this. Sam from Auckland suggested, “Scatter the rinds of oranges or lemons – cut into chunks or strips – around the areas. It won’t harm those pesky cat but they really don’t like the smell.”

If you have some suggestions for Denise, I’m sure they would be most welcome!

By Frank and Dr Muriel Newman. Read more here.

Don’t forget to send us your tips and queries so we can share them with the oily rag community – you can do that by visiting the oily rag website (www.oilyrag.co.nz) or by writing to Living off the Smell of an Oily Rag, PO Box 984, Whangarei.