By micknmal

When your Christmas Cruise is all about the food

All out boats offer catering, there is no limit what we have on offer to customise your cruise for your hard workers and the end of year celebration party cruise on Port hacking river Cronulla.

From a Bunnings style Aussie Sausage ( our most popular )  to seafood platter sensations fully catered and bought round to you, or a DIY BBQ.

Let us know the result you are after and we will make it happen.

Here is some popular catering and drinks options we often list –

http://www.sydneypremiumcharters.com.au/food-drinks/

All our week end fishing charters are fully catered including cheese toasties for Breakfast and a Sausage sizzle for lunch drinks and snacks all day.
We love to feed you it’s our thing, book a charter and enjoy the experience catch a fish and be on the best fleet of boats in port hacking.

Sydney Premium Charters Cronulla is the best service you can ask for.

By micknmal

Quick fish pie – Yum !

INGREDIENTS

1 tablespoon olive oil
1 leek, trimmed, sliced
1 garlic clove, crushed
2 1/2 tablespoons plain flour
375ml (1 1/2 cups) Massel chicken style liquid stock
125ml (1/2 cup) white wine
600g white fish fillets, cut into 2-3cm pieces
450g frozen steam-fresh vegetables (broccoli, carrots, cauliflower)
1 tablespoon chopped fresh dill
8 sheets filo pastry
65g (1/3 cup) finely grated parmesan
Lemon halves, to serve

METHOD

Step 1

Preheat oven to 220C/200C fan forced. Heat oil in a 26cm ovenproof frying pan over medium heat. Add leek and cook, stirring, for 2-3 minutes or until softened. Add garlic and cook for 30 seconds. Add the flour and cook, stirring, for 1 minute.

Step 2

Add the stock and wine. Stir over medium heat for 2-3 minutes, until the mixture boils and thickens. Add the fish and cook for 3 minutes. Stir in the vegetables and dill.

Step 3

Working with 1 sheet of filo at a time, spray with oil and sprinkle with some parmesan. Scrunch and place on top of fish filling. Spray with oil. Bake for 10-15 minutes or until light golden and crisp.

for more deliciousness see below link.

http://www.sydneypremiumcharters.com.au

By micknmal

Fish Burger with Oven Fries

INGREDIENTS

  • 1/2 cup plain flour
  • 2 eggs
  • 2 1/2 cups fresh white breadcrumbs
  • 1 tablespoon lemon pepper (see note)
  • 700g whiting fillets (see note), bones and skin removed
  • 2 tablespoons olive oil
  • 40g butter, chopped
  • 4 hot dog buns, split, toasted
  • 80g baby rocket
  • 1/2 cup tartare sauce
  • Oven-baked chips, to serve
  • Lemon wedges, to serve

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METHOD

  • Step 1

Preheat oven to 150C. Place flour on a plate. Lightly beat eggs in a shallow bowl. Combine breadcrumbs and lemon pepper on a plate.

  • Step 2

Coat fish, 1 fillet at a time, in flour. Dip into egg, followed by breadcrumb mixture, gently pressing crumbs on with your fingertips. Transfer to a large plate.

  • Step 3

Heat oil and butter in a large, non-stick frying pan over medium heat. Cook fish, in batches, for 2 minutes each side or until cooked through. Transfer to a baking tray. Keep warm.

  • Step 4

Top hot dog bun bases with rocket, fish fillets, tartare sauce and bun tops. Serve with chips and lemon wedges.

whole snapper with garlic and ginger
By micknmal

Whole snapper with garlic and ginger

INGREDIENTS

  • 8kg whole snapper, cleaned
  • 3 garlic cloves, thinly sliced
  • 6cm piece fresh ginger, peeled, cut into matchsticks
  • 1/4 cup soy sauce
  • 1 tablespoon fish sauce
  • 2 tablespoons Chinese rice wine
  • 2 teaspoons sesame oil
  • 2 green onions, thickly sliced
  • 1 long red chilli, thinly sliced
  • 1/2 cup fresh coriander sprigs

METHOD

  • Step 1

Preheat oven to 220C/200C fan-forced. Line a large baking tray with sides with foil, then baking paper.

  • Step 2

Wash fish under cold water. Pat dry with paper towel. Place on prepared tray.

  • Step 3

Sprinkle garlic and ginger over fish. Combine soy sauce, fish sauce, rice wine and oil in a jug. Pour over fish. Cover tray tightly with foil. Roast for 40 to 45 minutes or until fsh fakes easily when tested with a fork. Transfer to a warmed serving platter. Sprinkle with onion, chilli and coriander sprigs. Serve.