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Bea Bagnall: +64 22 306 5743

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Kerren Packer: +64 21 858 751

 

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kerren@offshoreadventures.net

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Mangawhai Heads, 0505
New Zealand

2019 Journey of a Fisherman  |  2019 Offshore Adventures - All Rights Reserved

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OFFSHORE ADVENTURES RECIPES
By Bea

Seafood recipes inspired from Bea’s travels around the globe will bring tasty, light, family friendly meals to the table. Bea is a self taught cook who loves the challenge of creating a healthy seafood meal that is not only satisfying and delicious these simple recipees combines fresh produce, commonly-available ingredients and your fresh catch of the day. Please feel free to share these recipes and contact us with any questions and feedback.

Trevally in Asian Broth

Serves: 4

Ingredients

Broth
3/4 litre chicken broth
2 tbsp soy sauce
2 tbsp orange juice
3 thin slices of fresh ginger peeled
2 slices of lemon
Pinch of cayenne pepper (for more heat add another pinch)

500g trevally fillets cut into serving size pieces, snapper would work well too
1 stick of celery cut into thin strips
1 red pepper, cut into thin strips
3-6 green onions, cut into 3cm pieces
1 carrot, grated
½ tsp sesame oil
Pepper to taste

Method

  1. 1. In a pot stir together the broth ingredients and bring to the boil.

  2. Reduce heat to medium and put the fish in the broth.  Simmer the fish for about 10 minutes or until the fish flakes easily when tested.

  3. Transfer the fish into soup bowls and return the broth to the boil. Stir in the celery, red pepper and green onions. Cook for 3 minutes or until the vegetables are tender. Discard the ginger and lemon slices.

  4. Use a slotted spoon to serve the vegetables.  Stir the sesame oil into the broth and pour into soup bowls.  Garnish each dish with the grated carrot. ENJOY!