Category: Seafood

Seafood recipes

February 14, 2015 Accompaniments, Chinese Recipes, Seafood

Chinese Shrimp Fried Rice. Chinese New Year Recipes 2015 – Delicious, Aromatic Shrimp Fried Rice.

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Chinese Shrimp Fried Rice. Chinese New Year Recipes 2015 - Delicious, Aromatic Shrimp Fried Rice.
Author: 
Recipe type: Rice / Seafood
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
With Chinese New Year starting on the 19th of February, this Chinese shrimp fried rice is the first of a 3 part Chinese Cuisine Mini-Series.
Ingredients
  • 4 Eggs
  • 4 Spring onions
  • 3 Cups cooked Jasmine rice (preferably cooked the day before)
  • 1 Tsp Finely chopped garlic
  • 1 Tsp Finely chopped ginger
  • 240g Shrimp meat
Instructions
  1. Defrost the shrimp and pat it dry. Chop the spring onions into rounds, keeping the green and white rounds separate.
  2. Mince the garlic and ginger and lightly beat the eggs. You will also need to measure out the cooked rice, preferably from the day before.
  3. Heat 2 tablespoons of oil over medium high heat and add the garlic, ginger and spring onion whites. Stir these briefly until fragrant, about 15 seconds.
  4. Add the shrimp to the wok and stir-fry these for 3 minutes.
  5. Pour in the egg, allow it to start setting for 15 seconds, then start to turn the egg.
  6. After about 90 seconds the egg will almost all be set. Add the rice to the pan and continue to stir-fry this for 3 minutes, breaking the egg up into bits while doing this.
  7. Remove the wok from the heat, add the spring onion greens and stir these in to combine.
  8. Keep the rice warm until your main course is ready to serve.

 

January 28, 2015 Fish Recipes, Seafood, Starters, Valentine's Recipes

Mini Seafood Platter – Valentine’s Special Part 4 – Grilled Sole, Prawn & Pink Salmon Combo

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Mini Seafood Platter - Valentine's Special Part 4 - Grilled Sole, Prawn & Pink Salmon Combo
Author: 
Recipe type: Seafood / Valentine's Day
Prep time: 
Cook time: 
Total time: 
 
This seafood platter is sure to create a stir! Grilled baby sole topped with prawn hearts, garnished with a rose of pink salmon, and an artistic drizzle of rich dill sauce. This is Part 4 of our Valentine's Special!
Ingredients
Ingredients per Person
  • 1 Baby sole (80-100g)
  • 2 Medium prawns (16-20 size)
  • 60g Norwegian or Atlantic salmon
For the Sauce (2 Portions)
  • 50ml Cream
  • 50ml Plain yoghurt
  • 2 Tbs finely chopped dill
  • A dash of ketchup for color
To Garnish
  • Lemon wedges
Instructions
  1. Slice the salmon into thin strips at an angle across the grain. Put this aside.
  2. Season the baby sole liberally on both sides with salt and cracked black pepper.
  3. Cut the prawns down the spine and using a skewer, remove the veins.
  4. Using a sharp knife cut through the flesh along the spine, all the way through, but not through the bottom shell. Open the prawns up.
  5. Finely chop the fresh dill and combine it with the cream, mayonnaise and a dash of ketchup for color.
  6. Heat your pan over medium high heat, add the butter and grill the prawns for 3 minutes per side. Encourage the tails to curl up while they are grilling.
  7. After 6 minutes, turn the prawns onto their spines and grill for a further 2 minutes, then remove them from the pan.
  8. Add a little extra butter if necessary, then grill the sole for 3 minutes per side. Remove these from the pan.
  9. To plate, place a sole in the center of a platter. Create the prawn heart on top of the sole, and top this with half of the salmon, stacked to resemble a rose.
  10. Drizzle the sauce over the plate and serve immediately.

 

January 27, 2015 Fish Recipes, Seafood, Soups, Starters, Valentine's Recipes

Passionate Mussel Chowder – Valentine’s Special Part 3. Thick, Creamy & Spicy Mussel Chowder.

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Passionate Mussel Chowder - Valentine's Special Part 3. Thick, Creamy & Spicy Mussel Chowder.
Author: 
Recipe type: Seafood /Soup
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Mussel chowder has long been a favorite seafood dish. This spicy mussel chowder is the perfect way to win hearts.
Ingredients
  • 200g Streaky bacon
  • 30g Butter
  • ½ Cup chopped onion
  • ¼ Cup chopped celery
  • ½ Cup chopped red pepper
  • ½ Tsp Salt (only if your using low sodium stock, otherwise omit)
  • ¼ Tsp Cayenne pepper
  • ¼ Cup all-purpose flour
  • 600ml Chicken stock
  • ½ Tsp Vietnamese fish sauce
  • ⅓ Cup cream
  • 400g Fresh mussel meat
  • Worcester sauce and Tobasco sauce
  • Smoked or plain paprika
Instructions
  1. Slice the bacon thinly across the grain, then dice the onion, red pepper and celery. Measure out the rest of the ingredients and your ready to go.
  2. Heat a pan over medium heat and saute the bacon for 10 minutes to render the fat.
  3. Add the butter and stir this briefly until melted. Pour in the chopped onion, red pepper and celery and continue to saute this for a further 10 minutes.
  4. Add the cayenne pepper and salt. Only add the salt if you're using low sodium chicken stock, otherwise omit it from the recipe.
  5. Add the flour and stir until completely combined, then continue to saute for a further 5 minutes.
  6. Pour in the chicken stock and the fish sauce and stir this to combine. Bring this to a boil, reduce the heat and simmer for 5 minutes.
  7. Add the mussels and stir these in, then add the cream. Stir until well combined and simmer this for a final 5 minutes.
  8. Splash with a dash of Worcester sauce and a dash of hot chilli / Tobasco sauce, stir these in and remove the pan from the heat.
  9. Serve the chowder to bowls. To garnish, cut a heart shape into a piece of foil. Hold the foil over the chowder and sprinkle a light coating of smoked or plain paprika over the stencil.
  10. Serve immediately with crusty farm bread.

 

January 8, 2015 Cajun Recipes, Fish Recipes, Main Courses, Seafood, Starters

Deep Fried Cajun Calamari Rings. How to Make Crispy Deep-Fried Cajun Calamari.

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Deep Fried Cajun Calamari Rings. How to Make Crispy Deep-Fried Cajun Calamari.
Author: 
Recipe type: Seafood
Cuisine: Cajun
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
A while back we did a video on Crispy Deep-Fried Calamari. This recipe uses a totally different coating with cornmeal and Cajun spice. The result is an outstanding flavor explosion - crispy on the outside, meltingly tender on the inside.
Ingredients
  • 500g Calamari Rings
  • 1 Egg
  • 240ml / 1 Cup Milk
  • 60ml / ¼ Cup Fine cornmeal
  • 180ml / ¾ Cup Plain flour
  • ½ Tsp Baking powder
  • 1½ Tsp Cajun spice (see below)
  • ¼ Tsp Dried basil
  • ½ Tsp Garlic salt
For the Cajun Spice
  • 1 Tbs garlic powder
  • 1 Tbs Onion powder
  • 2 Tsp White pepper
  • 2 Tsp Cracked black pepper
  • 1½ Tsp Cayenne pepper
  • 2 Tsp Dried thyme
  • ½ Tsp Dried oregano
  • Mix the ingredients together and store in an airtight container
Instructions
  1. Cut the calamari tubes into rings of ¼ inch or 6mm thick. Pat the rings dry and put them aside.
  2. To make the batter, whisk the egg and milk together in a jug.
  3. In a large mixing bowl, combine the fine cornmeal, plain flour, baking powder, Cajun spice, dried basil and garlic salt.
  4. Pour half of the milk egg mixture into the bowl and mic this to a paste. Pour in the remaining milk and mix this to a batter. Allow this to stand for 30 minutes.
  5. Fill your pan with oil to a depth of 1 inch or 25 mm and heat this to 180c or 350f. Dip the calamari rings in the batter and carefully drop them into the oil.
  6. Fry the calamari for 3 minutes per side until lightly golden and crisp. Use a slotted spoon to remove the rings, drain any excess oil on kitchen paper, then continue this process until all of the rings are fried.
  7. Transfer the rings to platters and serve with tartare sauce or our amazing Queso Blanco dip.

 

January 7, 2015 Accompaniments, Cheese, Mexican Recipes, Sauce Recipes, Seafood, Vegan Recipes, Vegetarian Recipes

Queso Blanco Sauce / Dip – Perfect Mexican Tartare Sauce – No Mayonnaise!!!

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Queso Blanco Sauce / Dip - Perfect Mexican Tartare Sauce - No Mayonnaise!!!
Author: 
Recipe type: Cheese
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 4-8
 
Queso Blanco is an infinitely flexible ingredient. In this episode we make an alternative to the overplayed tartare sauce - queso blanco sauce makes a perfect dip for seafood, with a mild flavor that does not overpower the food it is served with.
Ingredients
  • 200g Queso Blanco cheese
  • 200ml Cultured Buttermilk
  • 2 Pickled Jalepenos
  • Salt to taste
  • Dried red chilli flakes to garnish
Instructions
  1. Dice the queso blanco into small pieces, chop the pickled jalepeno chillies, and measure out the cultured buttermilk. You will also want a teaspoon of red chilli flakes to garnish.
  2. Place all of the ingredient except the chilli flakes into a jug. Using a stick blender, zap this until smooth and creamy.
  3. Season the creamy sauce with salt to taste. Decant the dip to serving bowls, garnish each with a pinch of chilli flakes and serve immediately.

 

December 9, 2014 Fish Recipes, Seafood, Snack Food, Starters

Smoked Haddock Pate’ – Smoked Haddock Dip – Smoked Haddock Mousse

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Smoked Haddock Pate' - Smoked Haddock Dip - Smoked Haddock Mousse
Author: 
Recipe type: Seafood
Prep time: 
Total time: 
Serves: 6
 
Smoked Haddock Pate' or mousse is quick and easy to make, and can also be used as a dip. This recipe will make enough to serve 6 starter portions.
Ingredients
  • 350g Smoked Haddock, poached and flaked
  • 250g Cream cheese
  • 30ml Culture sour cream / creme fraiche
  • Juice from 1 medium lemon
  • 30ml Horseradish sauce
  • ¼ Cup chopped chives
  • ¼ Cup chopped parsely
Instructions
To Poach the Haddock
  1. Place the haddock in a large pan and pour in enough milk to come halfway up the side of the fish.
  2. Bring the milk to a simmer and simmer for 15 minutes, turning the fish once halfway through.
  3. Allow the fish to cool completely
To Make the Pate'
  1. Flake the fish and place it in a mixing bowl.
  2. Place all of the other ingredients in the bowl with the fish and puree the mixture with your stick blender. You can also do this in a food processor, however the result will not be as fine.
  3. Season with salt and pepper.
  4. At this stage the mixture is suitable as a dip. To thicken the pate' to spreading consistency, cover and refrigerate for 3-4 hours.

 

October 2, 2014 Breakfast, Fish Recipes, Potato Recipes, Seafood, Starters

Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.

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Crispy Fried Potato Cakes with Smoked Salmon & Herb Mayonnaise. Potato Cakes with Lox.
Author: 
Recipe type: Seafood / Breakfast / Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Potato cakes with smoked salmon and herb mayonnaise is a classic breakfast or brunch meal. The creamy potato cakes with crispy fried outside offset against the rich smoked salmon and herb mayonnaise combine to form a breakfast fit for kings. Potato cakes with lox.
Ingredients
  • 4 Medium Potatoes
  • 200ml Mayonnaise
  • Small handful of fresh dill
  • Small handful of fresh parsely
  • Small handful of fresh garlic chives
  • 4 Slices smoked salmon
  • 50g Butter
Instructions
  1. Place the mayonnaise in a jug and add the dill, parsley and garlic chives. Using your stick blender, zap this until everything is finely chopped and well combined.
  2. Peel 4 medium potatoes and cut them into 8ths. Boil the potatoes for 20 minutes until soft, then drain and transfer to a large mixing bowl.
  3. Add 60ml of the mayonnaise to the potatoes, then mash the potatoes until very smooth.
  4. Using wet hands, pick up a quarter of the potato and form it into a patty about 25mm or 1 inch thick. Repeat this until all 4 patties are formed.
  5. Heat your pan over medium high heat then add 50ml of butter. Fry the patties for 3 to 4 minutes per side until crisp and golden.
  6. Remove the patties from the pan and transfer these to 2 serving platters.
  7. Top each potato cake with a generous sliver of smoked salmon, then top this with some of the herb mayonnaise.
  8. Garnish this with some extra dill and edible flowers and serve immediately.

 

August 29, 2014 Curries, Seafood, Snack Food, Starters, Thai Recipes

Cocktail Prawn Lollipops. How to make crispy deep-fried prawn lollipops at home.

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Cocktail Prawn Lollipops. How to make crispy deep-fried prawn lollipops at home.
Author: 
Recipe type: Seafood / Finger Food / Cocktail Snacks
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These delicious prawn lollipops make a fantastic starter / entre' and also serve well as cocktail party finger snacks. The process is very quick and easy, and the recipe can be scaled up to suit any quantity required.
Ingredients
  • 150g Prawn meat (uncooked)
  • 15ml Thai green curry paste
  • 15ml Tapioca or corn flour
  • 1 Egg lightly beaten
  • ½ Cup finely crushed cornfalkes
Instructions
  1. Pat the prawn meat dry, then roughly chop it into bits.
  2. Place the meat in a jug along with the Thai green curry paste and a tablespoon of tapioca or cornflour. Mix this together until combined.
  3. Using your stick blender process this until fine. If you are making larger quantities, you can us a food processor.
  4. Wet your hands, pick up a slightly heaped teaspoon of the mixture and shape it into a ball. Press a toothpick through the ball.
  5. Dunk the ball in the egg, then dredge it in the finely crushed cornflakes.
  6. Repeat this until all of the lollipops are formed. Transfer the lollipops to a platter and allow the coating to set for 20 minutes.
  7. Fill your pan or wok with oil to a depth of 25mm or an inch and heat this to 190c or 375f.
  8. Carefully lower half of the lollipops into the oil and fry them for 90 seconds, turning halfway through. Remove these, drain on kitchen paper, then repeat this with second half of the lollipops.
  9. Transfer the lollipops to platters and serve with coconut cream for dipping.

 

August 27, 2014 Fish Recipes, Seafood, Soups, Starters

Rich, Creamy Prawn Bisque. Thick and creamy prawn bisque recipe. Simply the best prawn bisque ever!

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Rich, Creamy Prawn Bisque. Thick and creamy prawn bisque recipe. Simply the best prawn bisque ever!
Author: 
Recipe type: Seafood / Prawns
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
This prawn bisque recipe is second to none. It makes use of the prawn shells and heads you would normally throw away when cleaning prawns for another recipe. The beautifully flavored stock made from the heads and shells is the base for this insanely good prawn bisque.
Ingredients
  • Enough prawn heads and shells to completely cover the base of a large frying pan.
  • 800ml Chicken stock
  • 150g Cooked prawn meat, puree'd to a paste
  • 2 Tbs Chives, finely chopped
  • 1 Tbs Tapioca or cornflour mixed with a little water
  • 100ml Cream
Instructions
  1. Place enough prawn heads and shells in a large pan to completely cover the base of the pan.
  2. Pour in 800ml of chicken stock and bring this to a boil. Reduce the heat and continue to simmer for 20 minutes, crushing the heads to extract all of the flavor during this time.
  3. Strain the liquid by pouring it through a sieve, then allow this to cool.
  4. In another bowl, puree 150g of cooked prawn meat, then add this to the prawn stock, along with 2 tbs of finely chopped chives.
  5. Mix 1 tbs of tapioca or cornflour with a little water, then add this. Stir everything until well combined.
  6. Pour the mixture back into the pan and over medium heat bring this to a simmer. Allow the bisque to simmer for 5 minutes, then pour in the cream. Stir this for 60 seconds to combine and reheat, then serve immediately with sliced artisan bread.

 

August 18, 2014 Fish Recipes, Seafood, Starters

Skate Wing Mousse. Superb Seafood Mousse Recipe using Skate Wing Meat.

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Skate Wing Mousse. Superb Seafood Mousse Recipe using Skate Wing Meat.
Author: 
Recipe type: Seafood / Fish
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Skate wing is one of the most under-rated seafoods. Its superb texture and amazing flavor lends it perfectly to to making the most incredible seafood mousse. This recipe is a catering lifesaver as it can be prepared way ahead of time provided it is refrigerated.
Ingredients
  • 4 Cups / 1kg Skate wing meat, cooked and chopped
  • ½ Cup onion, chopped
  • ½ Cup Tangy mayonnaise
  • ¼ Cup Tomato sauce
  • ¼ Cup Pickled gherkin, chopped
  • Salt and pepper to season
  • 1½ Tbs Gelatin
  • ¼ Cup Cold water
  • 1½ cups Boiling chicken stock
Instructions
To cook the skate wings
  1. Heat a pan over medium high heat and add 30g butter. When the butter starts to bubble, add the skate wings. Fry these for 3-4 minutes per side, then remove from the pan.
  2. Flake the meat from the center bone and chop the meat into small pieces.
Prepare the gelatin
  1. Mix the gelatin with the cold water, then pour it into the hot stock. Stir until this had dissolved, then place it in your refrigerator to chill.
To continue
  1. In a large mixing bowl combine the chopped skate wing with the onion, pickled gherkin, tomato sauce and mayonnaise. Season with salt and pepper and mix this all together.
  2. When the gelatin mixture is about to set, pour this into the bowl and mix it in thoroughly.
  3. To mold the mousse you will need 8 by 125ml ramekins. Dip a ramekin in water, place a lemon slice into the ramekin, then proceed to fill the ramekin with the mousse, almost to the top.
  4. Continue this process until all 8 ramekins are filled. Place these in your refrigerator for 3 hours until well set.
  5. To serve the mousse, stand the ramekin in hot water for 15 to 20 seconds, lift the ramekin and dry the base, then turn the mousse out onto the serving platter.
  6. Garnish with a little dill and serve immediately.

 

July 27, 2014 Cajun Recipes, Fish Recipes, Main Courses, Seafood, Spice Mixes

Cajun Blackened Fish

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Cajun Blackened Fish
Author: 
Recipe type: Fish / Seafood
Cuisine: Cajun / Louisiana
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The spicy aroma and flavor of Cajun blackened fish is unforgettable. This video demonstration shows you how to make the Cajun spices, how to coat the fish and how to cook it to perfection.
Ingredients
To make the Cajun seasoning
  • ½ Tbs Garlic powder (can use garlic salt)
  • ½ Tbs Onion powder (can use onion salt)
  • 1 Tsp White pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Cayenne pepper
  • 1 Tsp Dried thyme
  • ¼ Tsp Dried oregano
For the Cajun Blackened Fish
  • 2 x 250g White fish fillets, or dressed sole
  • 1 Tbs Cajun spice (as above)
  • 1 Tsp Sweet paprika
  • 30ml Butter, melted
  • 50g Butter for frying
Instructions
  1. Pat the fish dry with paper towel, then brush liberally with the melted butter.
  2. Sprinkle a good layer of the spice mix onto the fish and press it into the surface of the fish. Turn the fillets over and repeat.
  3. Heat your pan until very hot, add the butter and fry the fish for 90 seconds per side.
  4. The fish will be well charred and blackened - remove it from the pan and serve immediately with lemon wedges / slices and the accompaniments of your choice.

 

July 25, 2014 Breakfast, Chinese Recipes, Fish Recipes, Seafood, Starters

Chinese Steamed Prawn Custards. Succulent prawn meat steamed in a creamy custard, flavored with chives and soy.

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Chinese Steamed Prawn Custards. Succulent prawn meat steamed in a creamy custard, flavored with chives and soy.
Author: 
Recipe type: Prawns / Seafood / Egg
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Not only do Chinese steamed prawn custards look amazing, but they taste just as good. Thea flavor and aroma and texture of these treats will get your dinner off to a great start.
Ingredients
  • 200g Prawn meat
  • 4 Large eggs
  • 300ml Chicken stock, cooled
  • 60ml / 4 Tbs Garlic chives, finely chopped
  • Light soy sauce to garnish
Instructions
  1. In a jug, combine the eggs and the chicken stock. Whisk these together.
  2. Add half of the chives, and season with salt and cracked black pepper.
  3. Roughly chop the prawn meat and divide among 4 bowls.
  4. Pour equal amounts of the egg mixture into each bowl.
  5. Place the bowls in your steamer and steam over rapidly boiling water for 10 minutes until the center of the egg is set.
  6. Using s paring knife, score an X into the center of each custard.
  7. Drizzle a little soy sauce onto each custard, then top with the remaining chives and serve immediately.

 

 

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