raw barra

meter_seeker · Post by **meter_seeker** » Thu Jun 26, 2008 1:36 am

heres a p...ed recipie cooked up tonight with myself and the bandit pretty simple really.
all u need is a bit of soy sauce, some fresh barra fillets
-pour some soy in your beer or whiskey glass
- add some fresh thin sliced bazza
-wait as long as your hunger alows
-then mung away

simple dinner for some intoxicated fisherman

flicker · Post by **flicker** » Thu Jun 26, 2008 11:41 am

Geez you 2 are getting a bit desperate aren't ya, intoxicated would be the most important ingredient I reckon

Cheers Flicker

fishfanatic · Post by **fishfanatic** » Thu Jun 26, 2008 12:03 pm

gee that's a little more upmarket than a tomato sauce sandwich

..can remember who had that one off the top of my head...

meter_seeker · Post by **meter_seeker** » Mon Jul 21, 2008 2:09 am

How many of you are fans of semi raw fish? numbas, (i think thats how you spell it) tends to be a popular way of doing it, im curious to know how you do it and what do you mix and match?
Caught a trevally today and this is all i do to knock up a small appetiser.
Basic marinade consisting of- lemon/lime juice, soy sauce, garlic, crushed ginger, salt/pepper, brown/raw sugar, finely grated onion, crushed chilli.
Mix it all up as desired, chuck in thinly sliced fish fillet, meat should turn whiter if white fillet or brown if red fillet pretty much get into it by this stage.

Daisy · Post by **Daisy** » Mon Jul 21, 2008 3:48 am

That's a good recipe for Numus Seeker, it's pretty much the same marinade I chuck in the boat in a jar if I do an overnighter but also usually throw in a few chopped coriander leaves and some fish sauce to give it a bit of a Thai twist. The Broome locals over here have an identical recipe they call sesame or seshame which is a derivative of sashimi they picked up off of Japanese pearl divers, it's also known as numus up in FNQ and the Torres Straight islands once again picked up from the Japanese divers and also has coconut in it, I've tried most versions of it and it's all good as long as the fish is real fresh.
MMM I gotta go hunting Queenfish.

bandit · Post by **bandit** » Mon Jul 21, 2008 10:45 am

hey MS i like how you added abit of greenery for presentation

Dick · Post by **Dick** » Mon Jul 21, 2008 10:13 pm

bl..dy savages!!! If God meant fish to be eaten raw WHY would he have invented batter?????

bandit · Post by **bandit** » Sun Nov 30, 2008 1:18 pm

well abit of addition to the raw barra thread. in the latest over night saga, myself, meter seeker and cam24, hit the bay with salad fingers and gonzo.. a real fff affair.

we only managed one fish but made light work of it. bled, filleted and chilled down fo 30 mins, the fish was sliced up and put in a bowl with some soy. this time the new addition was a kaffir lime. bl..dy beautiful. really set it off. between the 5 of us we hoed down a fillet off an 85 in no time at all.

as mentioned above the main ingredient is an intoxicated fisherman..

but on a serious note... it is quite tasty, worth a try for all you lads out there. i must say the saltwater barra was much nicer than the sushi from the daly earlier in the year...

BarraBeast · Post by **BarraBeast** » Sun Nov 30, 2008 2:42 pm

coroboreebandit wrote: kaffir lime. bl..dy beautiful.

sounds wicked. i reckon washing it down with that new Calton Fusion(lime floured beer) would be perfect.

forget wine matching to your food, beer matches with everything!

ps
how do we know meter seeker is actually eating the fish and not one of his extra large size boogers?

Jules74 · Post by **Jules74** » Mon Dec 01, 2008 4:29 pm

Dick wrote:bl..dy savages!!! If God meant fish to be eaten raw WHY would he have invented batter?????

Here here

meter_seeker · Post by **meter_seeker** » Mon Dec 01, 2008 9:33 pm

BarraBeast wrote:how do we know meter seeker is actually eating the fish and not one of his extra large size boogers?

Theres hardly a difference between the two

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raw barra

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