Melbourne’s Sandringham Yacht Club is celebrating the 10th anniversary of its impressive clubhouse and the party is already well underway, with special lunch and dinner offers and exciting events continuing until the end of the year.
And in the spirit of celebration, SYC has a special offer for Club Marine members: 10 per cent off your tab for food and beverages enjoyed in its Harbour View Restaurant in August and September this year. You don’t need to be an SYC member to enjoy the hospitality in the restaurant – feel free to book a table or wander in for lunch or dinner, and be sure to show your Club Marine member card to claim the discount.
Check Sandringham Yacht Club’s website to book a table at Harbour View Restaurant, for more details about the clubhouse's 10th anniversary celebrations click here, or go to the SYC homepage here for more information about SYC’s award-winning services, marina and clubhouse facilities.
Meanwhile, for the August/September edition of Culinary Cruising in Club Marine Magazine, SYC's Harbour View Restaurant shared a selection of recipes from its winter menu – including this popular snapper dish. Enjoy!
With green papaya salad, nam jim sauce and steamed rice
4 snapper, 300 to 400g each, washed and dried
200g corn flour, for dusting
Vegetable oil for deep frying
Score each side of the fish four times diagonally – do not cut through the bone.
Fill a large wok or deep-fryer two-thirds full with oil, heat to 180°C.
Coat fish with corn flour then slide it into the hot oil. Cook for 5 minutes or until the skin is crisp and the fish is just cooked, turning halfway.
Nam jim sauce
1 garlic clove
Pinch sea salt
2 bird’s eye chilli, deseeded and chopped
3 long red chilli, deseeded and chopped
6 coriander roots, scraped and cleaned
200g palm sugar, smashed
160ml lime juice
35ml fish sauce
Combine garlic, salt, chillies, coriander roots and palm sugar in a mortar and pestle and grind to a paste.
Transfer mixture into a bowl and mix in the lime juice and fish sauce until well combined.
Green papaya salad
2 green papaya, deseeded, skinned and julienned
2 long red chilli, deseeded and julienned
1 bunch fresh coriander leaves, picked
1 bunch mint leaves, picked
1 shallot, sliced
½ lemon grass stalk, chopped
2 lime leaves, julienned
Half of the nam jim sauce
Combine all ingredients in a large bowl. Dress with half of the nam jim sauce.
3 cups Thai jasmine rice
3 ¾ cups water
Rinse rice in several changes of cold water until the water is clear, then drain well. Bring water and rice to the boil, cover, and reduce heat to low. Cook for around 18 to 20 minutes until the liquid has been absorbed. Remove from heat and let stand, covered, for 5 minutes. Gently fluff the cooked rice with a fork.
Top the fish with green papaya salad, dress with the remaining nam jim sauce and serve immediately with a side of steamed rice.
Recipe courtesy of Sandringham Yacht Club
You'll find more recipes from restaurants and cafés at great boating destinations around the country in Liliana's Culinary Cruising stories, featured in each edition of Club Marine Magazine.