In 2022, Josh Steels and Kat Doyle bought a Jeanneau Sun Kiss 45 sailboat, with the future intention of sailing it around the South Pacific (and beyond!) They’ve named her Samsara and have begun sharing their renovation journey (plus, a few sailing adventures) on their instagram.
Having recently received a copy of our latest cookbook, The Hunter & The Gatherer, they put down the tools for an afternoon and cooked up some Crisp ‘n’ Soft Tacos (page 79). With a few drinks in hand, these tacos made the ultimate afternoon snack as they watched the sun go down over the glassy waters of tropical North Queensland.
We have finally found it! The best ever sailing cookbook that has every possible recipe you could need or want, in quick and easy format with all the basics ingredients, as well as the best tastes.Kat and Josh – Sailing Samsara
We’re thrilled with this glowing review that they’ve given our latest cookbook. The Hunter & The Gatherer is written by liveaboard sailors Catherine Lawson and David Bristow, and as well as being a cookbook for sailors by sailors, it’s packed full of practical advice for anyone looking to deck out and provision their galley for long and short adventures on the water.
Check out more of Kat and Josh’s sailing adventures on their instagram account @sailing.samsara or watch the little video that they made while cooking up the Crisp ‘n’ Soft Tacos here:
This is an extract from the sailing cookbook The Hunter & The Gatherer. Order your copy here.
Sailing Recipe – Crisp ‘n’ Soft Tacos
On our passage to Indonesia last year, I nurtured three pots of micro greens – rocket, kale, cress, cos and mignonette lettuce. When fruit flies attacked in the romantically named Forgotten Islands, I waged battle with garlic spray and vinegar traps until I conceded defeat. My ailing greens were snipped into one amazing Father’s Day salad and the days that followed were distinctly salad-free. This dish was created for all those times when lettuce is a delicious, distant memory, but you absolutely crave some crunch.
Prep 20 mins.
Rest 10 mins.
300g (10oz) firm white fish
1/3 cup plain (or rice) flour
1 tsp ground cumin
salt and pepper
2 tbsp coconut or peanut oil
8 mini tortillas
1 cup finely shredded green cabbage
½ green (or any) apple, julienned
1 spring onion, finely sliced
¼ cup chopped fresh coriander leaves (excellent but optional)
1 tbsp mayonnaise
1 tsp lime juice
Chilli avocado salsa
½ ripe avocado, finely chopped
½ red chilli, finely chopped
1 tsp lime juice
For the apple slaw, combine the cabbage, apple, spring onion and coriander in a mixing bowl. Mix the mayonnaise and lime juice in a small glass jar and shake well. Season with salt and pepper to taste, then pour the dressing over the apple slaw and toss well. Refrigerate until ready to eat.
Slice the fish across the fillet into pieces about 1.5cm thick. Combine the flour and ground cumin in a dish, season with salt and pepper and toss in the fish to coat well. Heat 2 tbsp of coconut or peanut oil in a pan over medium-high heat and fry the fish pieces for about 3-4 minutes, turning occasionally.
For the salsa, combine the avocado, chopped chilli and lime juice and set aside. Warm the tortillas in a lightly oiled pan or barbecue plate (or char over a flame), and fill with apple slaw, fried fish and a dollop of chilli avocado salsa. Serve with extra coriander sprigs, if you have them, and lime wedges.