coconut, coconut coconut......prawns


1 packet of Wild South Spencer Gulf King Prawns

Coconut flour, Coconut cream, coconut flakes, coconut oil

sweet chilli, dash of fish sauce

lots of lime juice (well juice of two juicy limes)


peel and devein the prawns

marinade the prawns for about 1 hour in juice of one lime and sprinkle with sea salt

While prawns are marinading make prawn dipping sauce

1 can of coconut cream, aromatics of your choice (garlic and ginger), bit of sweet chilli and fish sauce.  Heat over medium heat and bring to low simmer to let the flavours meld.  take off heat and add juice of one lime.  Let sit while you cook the prawns.

remove prawns from lime juice and dust prawns in coconut flour

dip prawns into egg wash

roll in coconut flakes

Fry quickly in coconut oil

Serve on bed of rice, or asian greens if you are not up for the carb loading.  Tip your dipping sauce over, or serve on side for dipping.

Cape Catastrophe King George Whiting paprika dusted fingerlings with chargrilled lemon zucchini ribbons

1. 1 packet of Wild South line caught Cape Catastrophe King George Whiting

2. a dusting flour of your choosing (I use corn for GF) seasoned with salt, pepper and a good dose of smoked paprik

Cut the King George Whiting into fairly fine fingers, simply run the knife down the line in the middle of each fillet and then halve or quarter to preference.

Roll the fingerlings in the dusting flour.

Pan fry in butter and oil on medium high heat for only a minute each side.  Whiting is such a delicate fish, and the fillets so fine, that it does not take much to cook it.  Make sure your butter and oil mixture is hot before putting fingerlings in pan so that you get nice browness without over cooking.

3. 3 medium sized zuchinin peeled into ribbons

4. juice of 1 lemon, small clove of garlic crushed, olive oil and seasoning.

Toss the zucchini ribbons in the lemon juice and oil mixture and put on the grill to desired chargrilled state.

Serve by placing fingerlings atop the ribbons.  Garnish....over rated:)

Serves 3 (for portion conscious individuals who don't like to eat carbs for dinner and who perhaps had prawns for entree.

King George Whiting Lime and Coconut Ceviche

1. 1 packet of Cape Catastrophe King George Whiting

2. juice of 3 limes 

3. 1 heaped tspn of sea salt

finely slice king george, skin removed. tip: if you slice the fillet with skin side down you can use the downward slice to then curve under and remove the skin.  Normally, King George is cooked with skin on, as it is such fine skin.  As such, it can be difficult to remove.  You need a sharp knife.

Mix together the lime and salt and pour of the fish in a bowl. Put in the fridge for about 10 mins tossing occasionally.

Note that the lime juice acid cooks the fish. So, you only want to make your ceviche just ahead of eating it

4. 1 cup coconut milk

5. couple of stalks of spring onion

6. large red chilli seeded and finely sliced

7. zest of the 3 limes

8. some sprigs of fresh coriander

Mix together the coconut milk and aromatics and then add to the ceviche mixture.  Place back in the fridge until ready to eat, but give at least 10 or 20 minutes for flavours to meld.

Crispy Cornflake crumbed Southern Ocean Flathead tortillas

1. 1 packet of Southern Ocean Flathead, each fillet cut into a couple of nice sized chunks.

2. few cups of corn flakes, pounded in your mortar and pestle (I tried the food processer but it was a bit of overkill.....)

tip: I often add some finely ground dukkah mix that I find in my cupboard to the cornflake mix for a but of extra interest.

3. 1/2 cup of flour (corn or another variety)

4. 2 eggs beaten, with a dash of vegie oil mixed in

Roll fish pieces in flour, dip into egg mixture and then roll around in the corn flakes

Fry fish pieces in about 1cm of hot vegetable oil in the fry pan for a couple of minutes each side (depending on how fat your fillets)

Put together with your favourite Mexican tortilla accompaniments; lime wedges, chargrilled corn salsa (lime juice, corn and coriander) sliced jalapenos (I personally go for the mild ones), sliced red peppers, sour cream, or a mexican sauce (peri peri) loaded mayonnaise, thinly sliced red cabbage.

Spencer Gulf Prawn and Chargrilled Corn salad

1. 1 packet of spencer gulf prawns, shelled and deveined

2. juice and zest of two limes

3. tspn smoked paprika

4. 1/2 tpsn cayenne pepper

5. tspn sea salt

6. 1 tblspn olive oil

Mix together half the lime juice, paprika, cayenne, salt and olive oil and pour over prawns and set aside.

Meanwhile, chargrill 2 cobs of corn

7. 1 bunch of coriander, chopped

8. couple of stalks of spring onion, green part only, sliced.

9. a serving to taste of cherry or grape tomatoes, halved

10. fresh chilli of desired hotness, sliced.

Cut the corn from the cob and toss with all other ingredients.  Whack the prawns on the grill and cook for a couple of minutes and then add to salad.

drizzle with remaining lime juice and salt to taste.