Q&A with NT celebrity chef Jimmy Shu

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.