After an epic morning session on northern bluefin and black jewfish at Port Clinton central Queensland, we tried out a new jewfish recipe with tuna sashimi entree.
Of course it helps when you’re traveling on a larger vessel like Mood Swings with a fully functioning kitchen.
At the time of writing, the number of jewfish per boat was capped at two due to restrictions resulting from the black market trade in black jewfish swim bladders.
With swim bladders going in excess of $900 per kilo, fish stocks were getting hammered so drastic measures were undertaken.
Thankfully stocks have stabilised and black jew is once again on the agenda as a great table fish.
Whilst the target fish was a black jew, a nice bycatch was a northern bluefin tuna, which we thought would make a nice tuna sashimi entree.
The video below demonstrates the ingredients and cooking process for our Thai curry jewfish recipe and tuna sashimi with secret sauce. Yum! We’ve also written it all out for you further down the page so you can take a snap with your phone.
Jewfish Recipe – Thai Curry
Ingredients
- Freshly caught jewfish fillets
- Coconut milk
- Red Thai curry paste
- Oyster sauce
- Assorted vegetables (e.g., bell peppers, onions)
- Lime (for garnish)
- Fresh coriander (for garnish)
- Premium soy sauce (optional)
- Rice (for serving)
Cooking Process
-
Prepare the Jewfish Fillets:
Begin by filleting the jewfish, ensuring the meat is firm and well-prepared. Often on remote trips we run out of ice, so we smash out a couple and bring them straight back to the big boat. To ensure the flesh is easy to fillet, we pop them in the chest freezer for 20 mins to cool it right down before filleting. -
Sauté Vegetables:
In a pan, sauté a selection of vegetables, whatever you have in the fridge. This forms the flavorful base for the curry. In this jewfish recipe we used onion, beans, snow peas, mushrooms, chilli, capsicum and zucchini. -
Create the Curry Base:
Pour coconut milk into the pan with sautéed vegetables. Add a generous amount of red Thai curry paste for that authentic Thai flavor. Introduce a dash of oyster sauce to enhance the richness of the curry. -
Simmer and Stir:
Allow the mixture to simmer for 5 minutes, stirring occasionally to ensure the flavors meld together. -
Add the Jewfish:
Once the curry base has simmered, gently introduce the jewfish pieces into the pan. Stir gently to coat the fish with the flavorful curry but not too much or you’ll smoosh the fish. -
Continue Simmering:
Cover the pan and let the jewfish simmer in the curry for an additional 12-15 minutes. This allows the fish to absorb the rich flavors of the curry. -
Garnish and Serve:
As a finishing touch to the jewfish recipe, add a handful of fresh coriander and a squeeze of lime. The lime adds a zesty kick that complements the creamy coconut milk. -
Pair with Rice:
Serve the Thai Jewfish Curry over a bed of steamed rice. The rice serves as the perfect accompaniment to soak up the delicious curry.
Northern Bluefin Tuna Sashimi
Ingredients
- Thinly sliced tuna pieces (blood trimmed off)
- Fresh lime juice
- Tablespoon soy sauce
- Gyoza dumping sauce (from your local Asian shop)
- Wasabi paste
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