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Fish with Tamarind Sauce

  Ingredients: 700g whole snapper, guttered and scaled 1 tbsp red chilli hot flakes 3 tbsp fish sauce 2 spoonful tamarind soup base powder 2 cloves garlic, crushed 2 cups water 1/3 cup (80ml) sugar 2 tbsp fried shallots vegetable oil, for frying Method: 1.  Use a small sharp knife to score the fish on both sides. 2.  Heat oil in a large ...

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Poached Salmon with Garlic

  Ingredients: 8 x 120g Tassal salmon fillets, skin removed 1 1/2 cups grape seed oil 8 cloves garlic, peeled and bruised with a knife 1/2 cup basil leaves 1 small bulb fennel, trimmed, finely shredded 1 bunch coriander, leaves picked 1 lime, rind finely grated and juiced 1 tsp white sugar Method: 1.  Preheat oven to 90 C or 70 ...

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Hot and Sour Fish Steamed in Banana Leaves

  Ingredients: 2 big whole tilapia (1kg) 1 large banana leaf 2 fresh small red chillies, sliced thinly 1 fresh kaffir lime leaves, shredded finely 2 green onions, sliced thinly 1/4 cup loosely packed fresh coriander leaves 1/4 cup loosely packed fresh thai basil leaves 1 x 10cm stick fresh lemon grass   LIME AND SWEET CHILLI DRESSING: 1/4 cup (60ml) sweet ...

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Garlic Prawns with Tomatoes and Asparagus

  Ingredients: 2 bunches asparagus (400g) 600g raw garlic-marinated peeled prawns (available in the deli section at supermarket) 2 tbsp vegetable oil 400g punnet heirloom tomatoes, with large tomatoes cut in half 2 tbsp kecap manis Method: 1.  Trim asparagus.  Cut into 3cm lengths.  Boil, steam or microwave asparagus until just tender.  Drain. 2.  Combine prawns with half the ...

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Cumin Fish with Roasted Corn Salsa

  Ingredients: 2 trimmed corn cobs or 1 can (420g) corn kernels, drained 1/3 cup coarsely chopped fresh coriander 1 small red capsicum (150g), chopped finely 3 green onions, chopped finely 2 tbsp lime juice 300g firm white fish fillets 1 tsp ground cumin Method: 1.  Cut kernel from corn cobs; roast corn in heated medium frying pan, stirring constantly. ...

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Pan-Fried Whiting with Leek, Tomato and Olive Salsa

  Ingredients: 1kg kipfler potatoes, chopped coarsely 1/4 cup (60ml) olive oil 80g whiting fillets, skin on 1/4 cup (35g) plain flour   LEEK, TOMATO AND GREEN OLIVE SALSA: 2 tbsp olive oil 2 medium leeks (700g), trimmed, sliced thinly 2 cloves garlic, crushed 500g cherry tomatoes, halved 150g seeded large green olives, quartered 1 cup firmly packed fresh-flat leaf parsley leaves Method: 1.  Make ...

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Grilled Barramundi with Creamy Basil Sauce

  Ingredients: 2 tbsp olive oil 2 (1kg) barramundi fillets, cut in half Green beans and roasted cherry tomatoes, to serve CREAMY BASIL SAUCE: 2 eschalots, thinly sliced 1/2 cup white wine 2 egg yolks 150g cold butter, cubed 2 tbsp thickened cream 1 tbsp lemon juice 1 cup chopped fresh basil leaves salt and pepper, to taste Method: 1.  To make creamy basil sauce, ...

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Garlic Prawns

  Ingredients: 1kg king prawns, peeled, deveined 1 tbsp olive oil 100g butter 3 cloves garlic, chopped 1/2 tsp ginger, ground 1 tbsp lemon juice lemon zest 1/2 tsp white pepper 2 tbsp fish sauce Method: 1.  Heat oil in a large frying pan.  Cook garlic. 2.  Add butter, ginger, pepper and fish sauce.  Bring to the boil. 3.  Stir in prawns, spreading them ...

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French Mussel Soup

  Ingredients: 1 tbsp olive oil 1 onion, finely chopped 1 carrot, finely chopped 1 stalk celery, finely chopped 1 tsp curry powder 1/2 tsp cayenne pepper 1 1/2 cups dry white wine 1 1/2 cups fish stock 1kg mussels, scrubbed, beards removed 1/2 cup creme fraiche chopped parsley thin oven fries, to serve Method: 1.  Heat oil in a large, heavy-based saucepan on medium. ...

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Calamari in Coconut Cream

  Ingredients: 1kg calamari 1 can (270ml) coconut cream 3 cloves garlic, crushed 1/2 tsp ground ginger 1/4 cup vinegar 1/2 tsp ground pepper salt, to taste Method: 1.  Clean the calamari. Pull out the entrails by holding on to the tentacles. Carefully pull out the head, intestines, ink sac.  Carefully remove the ink sacs and set aside. Cut off ...

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