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Chef favourites to make the most of your catch

Tata's Restaurant head chef Justin Banks with a Red Emperor in the kitchen.

Fishing is a favourite pastime for many Pilbarians and, with a few extra days off over Easter, there will be plenty of people filling up the esky and tackle box and heading out on the waters to test their luck.

Hedland's Smirkeys Sports owner Steve Smirkey said while Easter was often not the best time to launch a boat from Hedland due to the powerful tides, anglers still had options.

He said barramundi, salmon and mulloway could all be caught by casting a line out from the shore at Cemetery Beach and the Spoilbank.

With the end of cyclone season, blue swimmer and mud crabs were also prominent around the Hedland, he said.

For those keen to tackle the tides and head out on a boat, Mr Smirkey said they should keep a look out for tell-tale signs of mackerel, although the fish had not been schooling in Hedland harbour in large numbers this year.

"Look for birds and bubbling from bait fish," he said.

"If you see that, smaller lures with spoons on them work well."

For a weekend away along the coast, Mr Smirkey said Cape Keraudren and Pardoo Station were popular.

"At Cape Keraudren you can beach fish, creek fish, rock fish or offshore, again looking for barra, salmon and mulloway," he said.

For those heading south, Karratha's King Bay Game Fishing Club president Len Vertigan said the turn of the seasons still provided an abundance of species as the waters cooled off.

"Inshore gets a bit scarce around this time of year, but there are still a few salmon around as well as blueline snapper, bream, whiting and small school mackerel if you have a tinny," he said.

"Offshore you have all the usuals. There are still quite a few reds and trouts kicking around, there's spangled emperor, cod, mackerel start moving in shortly and billfish are more prominent over coming months."

While catching the fish is one thing, what to do with them is another issue entirely.

The Telegraph asked two Pilbara chefs from well-renowned eateries to come up with a great-tasting fishy feast using their favourite catch currently on the bite in the region.


  • Blanche Bar chef Luke O'Brien *


  • Crispy skin coral trout with salsa verde, kipfler potatoes and prosciutto-wrapped courgettes *


  • Ingredients: *

_2 200-250g coral trout fillets _

_5 kipfler potatoes _

_2 courgettes _

_4 pieces of prosciutto, sliced _

_Olive oil _

_Salt and pepper _

_Lemon _


  • Method: *

Clean potatoes (leave skin on) and wash courgettes under cold water.

Place potatoes in a pot of cold water, bring to boil and simmer until just tender.

Strain potatoes and allow to cool.

Bring small pot of water to boil, add courgettes and cook for three minutes or until soft. Strain and cool.

When potatoes have cooled, remove skin by rubbing (skin should peel off). If skin is difficult lightly use a peeler.

Once potatoes are peeled, cut into quarters lengthways.

Once courgettes are cooled, cut in half lengthways.

Lay down prosciutto slices flat on a clean surface, place one half of courgette on each piece and wrap.

Prepare trout by lightly coating with olive oil and season with a pinch of salt and pepper.

Pre-heat oven to 220C.

Using a non-stick pan, add two tablespoons of olive oil and heat oil until it is about to start smoking (the trick with crispy skin is a hot pan).

Once oil is at smoking point, add trout fillets by placing into pan skin-side down and sear the skin for one minute or until skin is crisp.

Turn fillet over with skin-side facing up and cook for two minutes.

Place fish fillets onto a lightly oiled oven tray and bakefor 10 minutes.

While the fish is in the oven, shallow fry courgettes and potatoes in a pan until golden in colour and keep warm.


  • Salsa verde: *


  • Ingredients: *

_100g roasted capsicum _

_½ tablespoon dijon mustard _

_1 teaspoon garlic _

_½ lemon, squeezed _

_Pinch salt and pepper _

_1tbsp sugar _

_¼ bunch finely chopped coriander _


  • Method: *

Place all ingredients into pot with ¼ cup of water and bring to the boil, reduce heat and allow to simmer for five minutes.

Once most of the water has evaporated, allow mix to cool for five minutes and, with hand-held bar mixer, blend until smooth.

Allow to cool, add chopped coriander and serve.


  • Tata's restaurant head chef Justin Banks *


  • Coconut saffron red emperor *


  • Ingredients: *

_Celery _

_Carrot _

_Onion _

_Red emperor carcass, head and wings _


  • Method: *

Combine mirepoux of celery, carrot, onion and cold water.

Separate head and wings from fish carcass and wash well to ensure no gills or gut goes into stock.

Add carcass to mirapoux and bring to boil.

Add head and wings until cooked (about 15 minutes).

Pull head and wings out.

Place on tray, cover with aluminium foil and leave until cool enough to handle.

Leave stock to simmer a further 20 minutes.

Remove fish from head and wings. Ensure no bones or scales are in fish mix.

Refrigerate until needed.


  • Coconut saffron sauce: *

_1 chilli, finely diced _

_1 tbsp palm sugar _

_1cm ginger, grated _

_1 red onion finely diced _

_3 garlic cloves, crushed _

_3 lemongrass stalks, sliced across grain _

_ 1/4 cup fresh basil _

_ 1/4 cup fresh Thai basil _

_4 kaffir lime leaves _

_1 tsp caraway seeds _

_Pinch saffron threads _

_1 880ml can coconut milk _

_ 1/4 440ml can coconut cream _


  • Method: *

Saute all ingredients together until soft.

Add one tablespoon of fish sauce and one cup of rice wine.

Cook for five mins and add coconut milk and cream.

Boil, strain, return to boil and add two tablespoons of turmeric.

Season with salt and pepper and lime juice and palm sugar.

Add red emperor fish pieces from head and wings.

Garnish with lime wedge and coriander.


  • Crispy skin red emperor with lemon caper butter sauce *


  • Ingredients: *

_120g red emperor, de-scaled _

_2g salt _

_2g pepper _

_10g capers _

_White wine _

_Lemon juice _

_2g parsley _

_20g butter _

_10ml olive oil _


  • Method: *

Rub salt into the skin and heat up oil in pan.

Place fish skin-side down.

Cook on medium-high heat for two minutes.

Place in oven 180C for seven minutes.

Take out of pan and set aside to rest.

Using same pan put back on stove and add capers, butter, wine, lemon and parsley.

Season to serve.