seafood

Ceviche with Leche de tigre

Preparation Time: 20 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 small stick celery
  • 1 long fresh red chilli
  • 1 garlic clove
  • 1cm piece fresh ginger
  • ½ bunch coriander
  • juice of 2 lemons
  • juice of 1 lime
  • 200g (7oz) sashimi grade kingfish fillet, cut into 1cm dice
  • ½ Spanish onion, thinly sliced
  • 1 ice cube
  • 2 shots of vodka
  • Poached sweet potato
  • 200ml (6½fl oz) water
  • 200g (7oz) caster sugar
  • 1 star anise
  • 1 sweet potato (250g/8oz), peeled, cut into 1cm dice
  • juice of 1 lime

Instructions

To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently until potato is just tender. Drain. Place in a bowl. Drizzle with lime juice.

Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes—this allows the acid from the citrus juice to cook the protein in the fish.

Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.

Serve ceviche with sweet potato and vodka shot.

 

Quick fried calarmari with garlic, lemon & parsley

Serves: 2 | Preparation Time: 10 min

Ingredients: 

  • 500 gm baby calamari tubes
  • a slurp of olive oil
  • 1-2 red/green chillies, seeded & finely sliced (optional)
  • 1-2 garlic cloves, finely chopped
  • 1 heaped tbsp butter
  • 1 heaped tbsp chopped fresh parsley
  • juice of ½ lemon
  • sea salt & freshly ground pepper
     

Instructions: 

Clean the calamari and cut it into thin rings.

Then heat the oil to smoking in a wok (or large heavy-bottomed pot).
 
Add the calamari, toss a little and then add the chillies, garlic, butter, parsley, lemon juice and seasonings. Toss for a couple more minutes.
 
Serve straight away.

Thai mussels

Serves: 2 | Preparation Time: 20 min

Ingredients 

  • handful of torn mint
  • handful of torn thai basil
  • 350g sweet potato (optional)
  • 1 Kg fresh live mussels
  • 1 tsp 1 vegetable oil
  • 125ml water
  • 2 shallots, finely sliced
  • 2 Clove garlic, minced
  • 1 (or half a) small red chilli, finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp sweet chili sauce
  • 1 tbsp lime juice
  • 1 lime, cut into wedges

Instructions 

Cut the sweet potato in large chunks and simmer for about 15minutes. Drain and cut into 1cm dice.

Clean mussels and discard any open ones. Heat the oil, water, chili, shallots and garlic in a heavy pot and bring to the boil.

Add the mussels and cover, after 2 minutes remove any opened mussels. Cover and continue until all are cooked. You may get some that don’t open, throw these away.

Add the sweet potato, fish sauce, sugar and sweet chilli to the liquid. Stir all ingredients well, toss in the mussels, lime juice and herbs, mixing well.

Serve with lime wedges steamed rice or big thick crusty bread.

Spicy cumin'd fish

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup (200g) basmati rice
  • 1 1/2 cups (375ml) vegetable stock or water
  • 2 tbs lemon juice
  • 100g green beans, chopped
  • 400g can lentils, rinsed, drained
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp ground cumin "cumin'd is my own word, you may use it if you want..."
  • 1/2 tsp chilli flakes
  • 8 (about 800g) white fish fillets (such as bream or whiting)
  • Lemon wedges, to serve

Instructions 

Heat half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
 
Add the rice and stir to coat. Add the stock and lemon juice and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until liquid is absorbed and rice is tender. Add the beans and lentils and use a fork to stir through. Set aside, covered, for 5 minutes.
 
Meanwhile, combine the turmeric, cumin, chilli and remaining oil in a large bowl. Season with salt and pepper. Add the fish fillets and turn to coat in spice mixture.
 
Heat a large non-stick frying pan over high heat. Add the fi sh and cook for 1-2 minutes each side or until just cooked through. Remove from heat.
 
Spoon the rice evenly among serving plates. Top with fish and serve immediately with lemon wedges, if desired.

Nam jim king prawns

Serves: 4 | Preparation Time: 20 min

Ingredients 

Nam jim

  • 8 King Prawns (for a starter or go for as many as you like for a main)
  • 1 clove garlic
  • 2 tablespoons of coriander - root and stem
  • 1 red chilli
  • 1 tablespoon palm sugar
  • 3 tablespoons fish sauce
  • 125ml lime juice
  • 1/2 red onion finely sliced
  • 1/2 tsp sea salt

Paw Paw Salad

  • 3 cups of julienned paw paw
  • 100grams of blanched green beans
  • ¼ small red onion, sliced
  • ¼ cup of mint leaves
  • ¼ cup coriander leaves
  • 300 grams of smoked trout

Instructions 

Cook prawns in pan and toss through Nam jim while hot, this will help release the flavours and par cook some of the stronger aromatics. I personally like to make the Namjim ahead of time to allow the salt to cure the garlic a little.

To make nam jim: Pound chillies, coriander root, garlic, palm sugar, fish sauce and lime juice in mortar. Toss through the sliced onion.

Mix the Nam jim through the salad before serving.

Five minute fish

Serves: 4 | Preparation Time: 5 min

Ingredients 

  • 3 shallots, trimmed, pale section thinly sliced diagonally, green section cut into thin strips
  • 4 white fish fillets
  • 4cm-piece fresh ginger, cut into thin strips
  • 1 tbs soy sauce
  • 1 tsp sesame oil

Instructions 

Preheat oven to 200°C. Place shallot strips in a bowl of iced water in the fridge for 15 minutes. Drain.
 
Meanwhile, cut four 40cm squares of baking paper and four 40cm squares of foil.
 
Place 1 paper square on top of 1 foil square. Top with 1 fish fillet. Repeat with remaining paper, foil and fish.
 
Divide the sliced shallot, ginger, soy sauce and oil among fish. Fold up to enclose filling.
 
Bake in 2 baking trays for 15 minutes or until just cooked through.
 
Open the parcels, serve with rice. 

Seared Scallops with Sweet Corn Salsa

Serves: 4 | Preparation Time: 10 min

Ingredients 

  • 4  large scallops
  • 1/2 tsp curry powder
  • Pinch sea salt
  • olive oil
  • 300g sweet corn
  • 150g tomatoes
  • 1 thinly sliced red or green chilli
  • 1  small red onion
  • 1 tbsp sesame oil
  •  light soy sauce
  •  black pepper
  • fresh parsley

Instructions 

Finely chop the onion and chilli, and cut the tomatoes into wedges. Mix this with the corn in a small saucepan, and add sesame oil, a splash of soy sauce, salt and pepper. Hold back the parsley for now.

Slice the scallops into halves, across the middle. Dust them with sea salt and curry, and fry in olive oil for one minute on each side. You should have the heat fairly high, to get a nice crispy surface.

Meanwhile, heat the salsa - it will just take a minute - and add the parsley. Divide on four plates, and top with the scallops.

Crispy Skinned Snapper

Serves: 2 | Preparation Time: 15 min

Ingredients 

  • 400g snapper fillets, skin on
  • 2 tbsp plain flour
  • 2 squares of baking paper
  • 200 ml clarified butter
  • 2 large beetroot, cooked
  • 1 tsp capers, washed
  • olive oil
  • lemon wedges, to serve

Instructions 

Tip - You can make your lemon look a bit nicer than your local hotel. Take the whole lemon and cut it diagonally in half, then lay the flat side down and half again. Trim the branch end and the lemon will sit up on it’s own.

Get your fishmonger to thoroughly fillet your snapper (skin on), make sure you make a point of it. There are always bones that need to be tweezered out and I’d prefer to drink wine while I cook instead!
(Scoring the skin side will stop it from folding up when the skin shrinks)
Next lightly dust each skin side with the flour. Then heat enough butter in the pan for 2mm deep until hot but not smoking. Gently place the fillets skin side down and cook for 2-3 minutes on medium heat. Turn fillets and seal and cook for about a minute. (Depending on thickness it may take slightly more or less time).

Peel the beetroot and dice into 10mm cubes, season well, mix in capers and a good splash of olive oil then heat gently in a separate pan. Spoon beetroot into the centre of the plate and rest snapper onto it. Finish with a squeeze of a lemon.

Ceviche with Leche de tigre

Preparation Time: 20 mins

Ingredients 

  • 1 tablespoon olive oil
  • 1 small stick celery
  • 1 long fresh red chilli
  • 1 garlic clove
  • 1cm piece fresh ginger
  • ½ bunch coriander
  • juice of 2 lemons
  • juice of 1 lime
  • 200g (7oz) sashimi grade kingfish fillet, cut into 1cm dice
  • ½ Spanish onion, thinly sliced
  • 1 ice cube
  • 2 shots of vodka

Poached sweet potato

  • 200ml (6½fl oz) water
  • 200g (7oz) caster sugar
  • 1 star anise
  • 1 sweet potato (250g/8oz), peeled, cut into 1cm dice
  • juice of 1 lime

Instructions 

Method

To make poached sweet potato, stir water, sugar and star anise in a small saucepan, over low heat, until sugar is dissolved. Add potato. Boil gently until potato is just tender. Drain. Place in a bowl. Drizzle with lime juice.

Meanwhile, place oil, celery, chilli, garlic, ginger, coriander and half the lemon and lime juice in a small processor. Process until smooth. Place in a serving bowl. Add fish, onion and ice cube. Stand for 4 minutes—this allows the acid from the citrus juice to cook the protein in the fish.

Place a shot of vodka in each shot glass. Add a splash of the cloudy citrus juice from the fish.

Serve ceviche with sweet potato and vodka shot.

 

Polenta & garlic crusted barrundi

Serves: 2 | Preparation Time: 20 min

Ingredients 

  • Grated zest of half lemon
  • 2 tbs finely chopped fresh herbs (such as chives and parsley)
  • 3 garlic cloves, crushed
  • 2 eggs, beaten
  • 4 x 180g skinless barramundi fillets (or use other firm white fish)
  • 1/3 cup (80ml) olive oil
  • Diced fresh tomatoes
  • 180g beans, sliced on an angle
  • Lemon wedges, to serve

Instructions 

Combine polenta, zest, herbs and half the garlic in a shallow dish, then season. Put eggs in another dish. Dip fish in egg, then polenta, pressing well onto the fish.
 
Heat 1/4 cup (60ml) oil in a large frypan over high heat. When hot, reduce heat to medium and cook fish for 3-4 minutes on each side until golden and cooked through.
 
Meanwhile, heat the remaining oil in another large frypan over medium-high heat. Cook the remaining garlic for 30 seconds. Add the tomatoes and cook for 3-4 minutes, then add beans and cook for 2-3 minutes more, until tomatoes have softened and beans are cooked but still crunchy.
 
Season and serve immediately with fish and lemon wedges.

Kaffir prawns with tangy mayo dip

Serves: 6 | Preparation Time: 20 min

Ingredients 

  • 1 kg green prawns, peeled, leaving tail intact, deveined
  • 1 stalk lemongrass, white part only, finely chopped or zest of one whole lemon and half juiced.
  • 4 kaffir lime leaves, finely shredded
  • 2 tbs peanut oil

Ginger and mango mayonnaise

  • 1/2 mango, peeled, stoned, finely chopped.
    (If out of season use 1 tbsp of good warmed honey and 1tbsp of orange juice)
  • 1 tbs finely grated fresh ginger
  • 1 tbs lime juice
  • 2 egg yolks
  • 1 tsp mustard powder
  •  150ml sunflower oil or if using honey 180ml you can use olive oil but make sure it is not virgin.

Instructions 

Combine the prawns, lemongrass, lime leaves and oil in a bowl. Cover with plastic wrap. Place in the fridge for 1 1/2 hours to marinate.
 
To make the mayonnaise, place mango/honey, ginger, lime juice, egg yolks and mustard powder in the bowl of a food processor and process until smooth. With the motor running, add the oil in a thin, steady stream until mixture is thick and pale. Taste and season with salt and pepper. (Play around with the consistancy if necessary - drops of warm water will loosen it and more oil will thicken it.
 
Pre-heat barbecue/pan on high. Add prawns and cook, turning occasionally, for 5-7 minutes or until prawns curl and change colour.
 
Transfer prawns to a serving platter and serve with the mayonnaise.

King tiger prawns with peppercorn & anise sauce

Serves: 2 | Preparation Time: 20 min

Ingredients 

  • 6 giant tiger prawns
  • 4 spring onions  very thinly sliced diagonally (less of the green is best)
  • 1 red chilli sliced thinly
  • 4 cloves of garlic sliced thinly
  • 2 star anise (only use whole as you need to see them to remove them later)
  • 1 tbsp black peppercorns
  • 300ml water
  • 2 tbsp oyster sauce
  • 1/3 cup soy sauce
  • 50g butter
  • 1/2 cup sunflower oil
  • 1 tsp sesame oil
  • coriander
  • mint
  • lime

Instructions 

Heat the oil in a a large pan until smoking, add your prawns and stir for one minute until pink and remove.

In clean pan add the butter and sesame oil, once melted add chilli garlic, peppercorns and shallots stir for one minute.

Add prawns and star anise and stir for a further minute.
Finally add the water, soy sauce and oyster sauce and stir in.
Cook for 8 minutes and remove prawns and keep warm. Reduce the liquid to a sauce consistency.

Serve on rice with torn mint and coriander, drizzle sauce over the prawns with a squeeze of lime.