Thread: Tips/tricks/advice/recipes/whatever

Bahahaha ive posted it multiple times, half cup of balsamic, 1/8 cup honey, reduce to a syrup and add a handful of chopped mint. Nothing to it.

Any bright ideas for thick ling fillets?... bearing in mind no herb garden but a fair selection of powdered herbs and spices.

Originally Posted by veitnamcam

Any bright ideas for thick ling fillets?... bearing in mind no herb garden but a fair selection of powdered herbs and spices.

You could give them to me, I'll find something to do with em.......................

Originally Posted by veitnamcam

Any bright ideas for thick ling fillets?... bearing in mind no herb garden but a fair selection of powdered herbs and spices.

Shit ! You actually eat Ling down that neck of the woods. ?

All arse no class @Gibo

Originally Posted by veitnamcam

Any bright ideas for thick ling fillets?... bearing in mind no herb garden but a fair selection of powdered herbs and spices.

I quite enjoy it in chowder, i think it suits it very well.

40g unsalted butter
4 rashers Bacon, finely chopped. Get the proper stuff, no shoulder or middle bacon please.
1 medium onion, finely chopped
2 garlic cloves, crushed
500g potatoes, peeled, cut into 1cm chunks or the same amount of baby potatoes cut in half.
1 litre chicken stock
500g fillets
1 cup corn, frozen, canned or fresh, it doesn't matter
1/2 cup heavy cream
2 tablespoons chopped parsley, dried will work in a pinch.
Crusty bread, to serve

Cook the bacon until crisp, remove and to the same pan add the butter and onions, on a low heat sweat them until translucent. Add the garlic and cook a further minute until it smells...garlicy.
Add to a pot with the stock and potatoes and bring to a boil until the potatoes are tender, add the fish and corn and simmer until the fish is cooked through and flakes nicely.
Add the cream and parsley and stir but don't let it boil. Once heated through again serve immediately.


Nice and simple.

Originally Posted by veitnamcam

Any bright ideas for thick ling fillets?... bearing in mind no herb garden but a fair selection of powdered herbs and spices.

It's nice smoked

Originally Posted by Angus_A

I quite enjoy it in chowder, i think it suits it very well.

40g unsalted butter
4 rashers Bacon, finely chopped. Get the proper stuff, no shoulder or middle bacon please.
1 medium onion, finely chopped
2 garlic cloves, crushed
500g potatoes, peeled, cut into 1cm chunks or the same amount of baby potatoes cut in half.
1 litre chicken stock
500g fillets
1 cup corn, frozen, canned or fresh, it doesn't matter
1/2 cup heavy cream
2 tablespoons chopped parsley, dried will work in a pinch.
Crusty bread, to serve

Cook the bacon until crisp, remove and to the same pan add the butter and onions, on a low heat sweat them until translucent. Add the garlic and cook a further minute until it smells...garlicy.
Add to a pot with the stock and potatoes and bring to a boil until the potatoes are tender, add the fish and corn and simmer until the fish is cooked through and flakes nicely.
Add the cream and parsley and stir but don't let it boil. Once heated through again serve immediately.


Nice and simple.

Cheers:thumbup:

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Originally Posted by mikee

You could give them to me, I'll find something to do with em.......................

you don't want them

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Think I must be missing something here. The Ling that I know and hate (UK) I wouldn't feed to anything but the cat.
Must be a different fish

I currently have a very large Kahawai fillet baking in foil with some smoked garlic and rosemary seasoning plus sliced capsicum.

Originally Posted by Pengy

I currently have a very large Kahawai fillet baking in foil with some smoked garlic and rosemary seasoning plus sliced capsicum.

Pouch of applesauce and a ham sandwich for me...bloody no cutlery rules

Originally Posted by Pengy

Think I must be missing something here. The Ling that I know and hate (UK) I wouldn't feed to anything but the cat.
Must be a different fish

Like a big eel, but orange up to about 2m long and as round as a mans hips.
Not many that big now tho they have been commercially fished for years

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Originally Posted by Angus_A

Pouch of applesauce and a ham sandwich for me...bloody no cutlery rules

I need a dislike button for that one

Originally Posted by veitnamcam

Like a big eel, but orange up to about 2m long and as round as a mans hips.
Not many that big now tho they have been commercially fished for years

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Hmm. Sounds like the same thing we get up in Blighty.
I have to admit that it was only due to my Grandfathers hatred for them that I only ever considered Ling as catfood .
Deep water dwellers?