Tag: Mates of MDF

Raised in Darwin, Melbourne Football Club key defender Steven May has an affinity with the Territory and spent much of his childhood wetting a line across the Top End. We sat down with the AFL legend recently to chat about his go-to spots to wet a line and his fool-proof fishing hack.

When did you first start fishing?

I was about 10 years old I think. We lived in Palmerston growing up so I used to go out fishing at the Elizabeth River Bridge just about every weekend.

Where’s your go-to spot to fish in the Territory?

My favourite locations would have to be Shady Camp and Dundee. I’ve also got some good little secret spots around Channel Island.

What’s the biggest barra you’ve ever caught?

The biggest one I’ve snagged was 98cm but I tell everyone it was a metery!

Where is your favourite fishing destination in the world?

I just love barra fishing at the turn of the tides, and then heading out to chase jewies. As I grew up in Darwin, the Territory would have to be my favourite fishing destination!

What’s your best fishing hack?

My top tip is to play Kings of Leon over the speakers when you haven’t had a bite in a while – jewies, goldies and sharks seem to like their song ‘Closer’!

We sat down with NT celebrity chef Jimmy Shu recently to talk all things fishing in the Top End.

When did you start fishing?

When I was 15. I’m now 71.

Where’s your go-to Territory fishing spot?

The Peron Islands off Dundee Beach.

What’s the biggest fish you’ve ever caught?

An 18kg groper.

Where is your favourite fishing destination in the world?

The English Channel Islands off Gove.

What’s your best fishing hack?

Pick a great skipper / No bananas.

Favourite fish recipe?

Meen Moolie, which is Hanuman’s most popular fish curry. Wild-caught barramundi poached in coconut cream infused with Humpty Doo lemongrass and curry leaves. Check out the recipe below!

 

BARRAMUNDI POACHED IN COCONUT CREAM INFUSED WITH LEMONGRASS

Servings: 6 | Prep Time: 25 mins | Skill Level: 1 (Easy)

INGREDIENTS
600g reef fish fillets, skin removed, cut into chunky cubes
2 tbsp vegetable oil
180g sliced red onion
2 sticks lemongrass, bruised
3 red bird’s eye chillies, bruised
2 sprigs curry leaves
15g sliced ginger
200g fresh tomato wedges
600ml coconut cream
1 tsp turmeric
Approx 100 ml water
1 tsp salt
1 tsp sugar
Fresh curry leaves, to garnish

METHOD
1. Season the fish with a touch of salt.
2. Heat oil and stir fry the onion, lemongrass, chillies, curry leaves and ginger over a medium flame, until the onions are soft. Add the tomato and cook for approximately 5 minutes.
3. Next, add the coconut cream and turmeric, bring to the boil and lower the flame. Add up to ½ cup water if too thick. Add salt and sugar, and check the seasoning.
4. Gently add the fish pieces and poach in the coconut broth for 6 minutes. Garnish with fresh curry leaves and serve immediately.