BON APPETIT
SNAPSHOT
By JENNY SCROGGINS
By SEA STAFF
BON VOYAGE AND BON APPETIT our cat Vegas have been cruising the East Australian coast from Brisbane Queensland and we are currently in Airlie Beach, around 700 nm. It has taken us around 4 weeks - but we have been in absolutely no rush. The little ‘sweet lip’ was caught at Thomas Island on the southern end of the Great Barrier Reef.
MY HUBS JOHN, AND
sprinkle with salt and pepper. Enclose fish in foil/baking paper and place on preheated BBQ for around 15-20 until fish is firm and cooked. Serve whole at the table - I serve with steamed rice and additional soy sauce. Servings: 2 Submitted By Kylie Haynes
Maine Lobster Boil
The Bounty of the Sea Some of my most cherished memories on our boat have been made fishing and foraging for our food. We have visited many remote islands over the last few years, where we troll, jig, spear, or forage what we need (and only what we need) from the wealth of the local ecosystems. I am filled with gratitude and pride when I can plate up an awesome meal that I have sourced myself. INGREDIENTS:
1 fish - depending on how many you are feeding - this was ample for 2 (gutted and scaled. Head on or off to preference) 1/2 green chili - sliced 1/2 red chili - sliced 1 red/Spanish onion finely sliced 2 cloves of garlic - finely sliced 16 SEAMAGAZINE.COM AUGUST 2021
1 TBS fish sauce 1 TBS Kecap Manis (thick sweet soy) 1 TBS soy sauce/tamari Prepare baking paper and foil - a long enough piece of both to enclose the fish completely. Turn BBQ onto medium heat and preheat for 10-15 minutes. Moosh the chilies, garlic and sauces together in a bowl to soften the chilies and garlic - you don’t want to blend to a paste. (If desired add a TBS palm/brown sugar to this mix.... depending on how I’m feeling, I may or may not add.... I find the Kecap Manis generally sweetens enough). Lay finely sliced onions onto the baking paper/foil and place the fish on this. Place the chili and sauce mix into the gut of the fish as shown. Slash the top of the fish several times and slurp with EVOO,
In March of 2020, we were anchored close to Virgin Gorda in the BVIs. In the blink of an eye, COVID shut the world down, and the BVIs locked their borders – no one in, no one out. Customs offices were closed, and we were told that if we tried to sail to the USVIs or home to the U.S., we could be arrested by the police, who were closely monitoring all waterways. We ended up being quarantined on our 44-ft boat for three months. NO going ashore. NO paddle boarding. NO using the dinghy. We would order food and water from Leverick Bay to be delivered to the dock, which would be passed up onto the boat deck (after we had received police permission to move the boat for one hour), for us to live off of for the next two weeks. The only saving grace during the quarantine was that we were allowed to swim off of our boat, and we happened to be anchored close to an amazing coral garden. We spent an hour every day snorkeling the surrounding area to exercise and were lucky enough to spear some enormous lobsters along the way. While spiny lobsters are very different from Maine lobsters (where we are from) and are often prepared with a Caribbean flair when served in the islands, my homesickness influenced my cooking from time to time, and a summer “Maine” lobster boil was a weekly meal on our boat. INGREDIENTS:
Lobster (caught or bought) Potatoes, butter or olive oil, s/p, dill or thyme (optional)
