Between the magazine, running a business and writing the Black Marlin Fishing Blog, I’m not sure where I thought that I would find the time to start another blog! So Fish2Dish is already suffering due to my lack of time. My apologies to those who may have been awaiting updates!

Luke's been snapper fishing galore over the past week but that story will have to wait for the time being. In the meantime I have to share a quick recipe that we love. In fact, we've enjoyed it twice in the past week, that's how much we love it!

Based on the delicious dishes Andy served us in Japan, shallow fried..whatever... We used Pearl Perch and some type of Red Wrasse.

It's so simple - Scaled and gutted, season and lightly flour the whole fish. We use Potato Flour which is nice and light.

Fry each side until the skin is golden brown and crispy (you can add a little chilli to the oil for that something different). Pat down to remove the oil. And enjoy.

The fins get nice and crispy and you can eat like potato chips. The flesh just falls off the bones.

Don't forget to eat the cheeks.

Recipe inspired by Hideo Dekura’s “Japanese Cooking at Home”. He calls them Hand-ball Sushi but I think Sushi Balls has a much better ring to it!

Having spent many years in Tokyo where you can get it home delivered just as easily as Pizza (with an ice cold six pack of beer on the side no less!) I am a big fan of sushi - any type, any style, any time. Generally I find it really easy to make but quite a bit fiddle-y for every day. This is definitely the easiest that I’ve made to date.

The beauty of sushi is that you can use any ingredients that you want. We went to Peter's Seafood on the spit (just near Marina Mirage where the boat is at) at bought some scallops, salmon, prawns and seafood stick. I also made some omelette for variety.

Prawns: After peeling, just use a sharp knife to cut them down the middle from the under-side almost to the skin and flatten on your cutting board.

Egg: Mix with one teaspoon of Mirin and pour in a thin layer in a frypan.

Prepare your other toppings by slicing thinly to the size of a 20 cent coin. We turned one scallop into two toppings by slicing horizontally through the middle. We also sliced the seafood stick very finely to create a pretty mosaic look topping. You can do whatever you want.

To make the balls - first wet your hands so the sushi rice doesn’t stick. Grab a small quantity of rice and roll into a loose ball. Place your selected topping face down in the middle of a piece of glad (plastic) wrap and the rice ball on top. Gather the corners together and twist the ends until the plastic tightens around the ball and compresses the two together.

Wha-la….Sushi Balls!

Serve with soy sauce and wasabi and enjoy!