Tips for catching and cooking snapper on the Bellarine Peninsula
Lorraine Golightly from BIG4 Beacon Resort on Victoria's Bellarine Peninsula provides her thoughts on snapper fishing in the Melbourne region and how to make a delicious snapper Thai red curry fish cake mix from your catch.
The annual snapper migration to Melbourne’s Port Phillip Bay usually begins sometime in spring – late September to mid-October – with the peak catch period being in November and December.
If trying to catch snapper, I recommend using a 6kg spinning reel with a 5-10kg line. Your best bet is to use fresh bait of silver whiting or pilchards.
When it comes to lunch, I look for quick and tasty items that keep well in a sealed plastic container, which is why I recommend these fish cakes. They are a favourite and are so versatile: serve hot or cold, dipped in sweet chilli sauce.
If you’re out on the boat and need a more substantial meal, pre-steam rice and store it in a thermos-type container, as the meal will still be warm hours later.
The key to this recipe is in the preparation. Take the time to prepare small patties and place them in a plastic container in the freezer or fridge, with baking paper in between. This allows you to take out what you need for the trip as required. Enjoy!
Snapper Thai red curry fish cake mix (gf)
- 1.5kg fresh, firm fish fillets
- A dozen frozen beans, finely chopped
- 2 tbsp red curry paste (buy gluten free)
- 3 spring onions, finely chopped
- 1 egg
- 2tbsp grape seed oil
- 250ml sweet chilli sauce
Cut fish fillets into very, very small pieces. Mix together in a stainless bowl, mashing with your fingers to soften and blend the fish into a rough paste with curry paste, beans, onions, and the egg. Heat the pan on the stove (or a Gasmate barbecue if camping) on a medium setting. Oil the pan or plate, place a desert spoon size on flattened patties, and turn once.
We look forward to seeing you at BIG4 Beacon Resort at beautiful Queenscliff soon.
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