Category: Seafood

Seafood recipes

July 23, 2014 Cheese, Fish Recipes, Greek Recipes, Main Courses, Mediterranean Recipes, Seafood

Greek Style Whole Stuffed Fish. Whole baked fish, stuffed with feta, olives, lemon zest and chives.

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Greek Style Whole Stuffed Fish. Whole baked fish, stuffed with feta, olives, lemon zest and chives.
Author: 
Recipe type: Seafood / Fish
Cuisine: Mediterranean / Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Greek / Mediterranean style baked fish stuffed with feta, olives, chives and lemon zest is really easy to do and will have your guests applauding. Succulent whole fish infused with the flavors of Greece.
Ingredients
  • 1 x 500g Red Snapper, Red Roman or any tall body fish
  • 8 Calamata olives, pitted and cut into rounds
  • 70g Feta cheese
  • 3 Tbs Chives finely chopped
  • 3 Tbs Lemon zest
  • 1 Tbs Olive oil
  • Melted butter to baste
Instructions
  1. Have your fishmonger gut, scale and defin the fish, then butterfly the fish, including the head.
  2. Place the feta in a bowl and pour the olive oil over the cheese. Using a fork, mash the feta until the oil has been absorbed.
  3. Add the olives, chives and zest and mix this in.
  4. Open the fish and spoon the feta mixture into the fish keeping everything closer to the dorsal side.
  5. Close the fish and press it firmly down to compress the filling.
  6. Using butchers twine, tie the fish closed, taking care not to tie too tightly as this will cause the fish to tear while cooking.
  7. Brush the fish liberally with melted butter.
  8. Bake the fish in a preheated oven at 180c / 350f for 20 minutes. Remove the fish and baste again with the butter in the pan.
  9. Return the fish to the oven and bake for a further 15 minute.
  10. Remove the fish from the oven, cut and remove the twine, and serve immediately.

 

July 16, 2014 Barbecue, Fish Recipes, Main Courses, Seafood, Starters

Barbecue Clams with Lemon Caper Butter. How to cook clams on the barbecue. Grilled clam recipe.

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Barbecue Clams with Lemon Caper Butter. How to cook clams on the barbecue. Grilled clam recipe.
Author: 
Recipe type: Seafood / Shellfish
Prep time: 
Cook time: 
Total time: 
 
Barbecue Clams are quick and easy to cook, especially on your barbecue. There is no guess-work with this recipe, simply follow the steps and the timing and you'll have a perfect batch of clams.
Ingredients
  • 1kg / 2.2lbs Clams
  • 1 Cup Salt
  • ½ Cup Butter, softened
  • 2 Tsp Lemon zest
  • 1 Tsp Cracked black pepper
  • 2 Tbs Capers, drained
  • 1 Tbs Garlic chives, chopped
Instructions
  1. Half-fill a large mixing bowl with cold water and add ⅓ cup of salt. Stir until dissolved.
  2. Add the clams to the bowl and allow to soak for 15 minutes. Drain and repeat twice more.
  3. While the clams soak, add all of the other ingredients to a jug. Using your stick blender, mix these until smooth.
  4. Heat your barbecue until medium hot and grill the clams for 5-8 minutes. Reomve the clams from the heat as soon as they have opened more than 12mm / ½ inch.
  5. Discard any clams that do not open within 8 minutes.
  6. Transfer the clams to serving platters and serve with the caper butter.

 

July 8, 2014 Curries, Fish Recipes, Main Courses, Seafood, Starters

Lightly Curried Sole with Coriander Butter. Curry flavored fried sole with a delicious coriander / cilantro butter.

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Lightly Curried Sole with Coriander Butter. Curry flavored fried sole with a delicious coriander / cilantro butter.
Author: 
Recipe type: Seafood / Fish / Curry
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This sole recipe is quick and easy, and can be scaled up with no hassle at all. Succulent baby sole dusted with curry and pan-fried ot perfection - served with coriander / cilantro butter.
Ingredients
  • 6 x 80g Baby sole
  • Curry powder in a sprinkle bottle
  • 1 Egg lightly beaten
  • ½ Cup all-purpose flour
  • 50g Butter
  • 2 Tbs coriander leaf, roughly chopped
Instructions
  1. Pat the sole dry with kitchen paper.
  2. Brush one side of the sole with egg, then sprinkle on a light covering of curry powder.
  3. Turn the sole over and repeat this.
  4. Dredge the sole in the flour to get a light coating all over.
  5. Heat your pan over medium high heat and add the butter.
  6. When the butter starts to bubble, carefully add the sole to the pan. Fry the sole for 3 minutes per side, the remove and transfer to 2 serving platters.
  7. Add the fresh coriander to the pan and stir briefly to mix with the butter.
  8. Spoon half of the coriander butter over each of the platters and serve immediately with the accompaniments of your choice.

 

June 25, 2014 Cheese, Fish Recipes, Mediterranean Recipes, Seafood, Starters

Butter fried Calamari / Squid Stuffed with Brie Served with Lemon Butter Couscous.

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Butter fried Calamari / Squid Stuffed with Brie Served with Lemon Butter Couscous.
Author: 
Recipe type: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This recipe for butter-fried calamari stuffed with brie, is quick and simple. The recipe will make 2 starter portions, but can be scaled up to any quantity required. The calamri tubes are stuffed with brie cheese, then pan-fried in butter, served on a bed of lemon-butter couscous.
Ingredients
  • 6 Young calamari tubes
  • 6 Young calamari tentacles (optional)
  • 100g Brie cheese
  • 50g Butter
  • 1½ Cups cooked couscous (see recipe here)
  • 1 Medium lemon
Instructions
  1. Cut the brie cheese into batons.
  2. Press 2 cheese batons into each calamari tube, then secure the ends of the tubes with toothpicks.
  3. Heat your pan over medium high heat and add the butter.
  4. When the butter is bubbling, add the calamari tubes.
  5. Fry the tubes for 3 minutes per side, then remove from the pan.
  6. If you have the tentacles, add them to the pan now and fry for 60 seconds.
  7. Add the couscous to the pan and stir this to heat it through, and to absorb all of the butter.
  8. Squeeze the juice of the 2 lemon halves over the couscous, stir it in, and remove the pan from the heat.
  9. Divide the couscous between 2 starter size platters, top each with 3 of the calamari tubes and serve with lemon wedges.

 

June 22, 2014 Fish Recipes, Greek Recipes, Italian Recipes, Main Courses, Mediterranean Recipes, Seafood

Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.

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Crispy Deep fried Calamari Stuffed with Parmesan Lemon Rice. Crisp fried squid tubes stuffed with parmesan-lemon rice.
Author: 
Recipe type: Seafood
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Tender young calamari tubes stuffed with parmesan-lemon rice, crumbed and deep-fried to crispy, golden perfection. There are hundreds of stuffed calamari / squid recipes, so here is something a bit different to the rest.
Ingredients
For the filling
  • 120g / 12 Tbs Cooked long-grain rice
  • 20g Finely grated parmesan
  • 3 Tbs Lemon zest
  • ½ Tsp Salt
  • ½ Tsp Lemon pepper
  • ½ Tsp Garlic powder
To marinate the tentacles
  • Juice of half a lemon
  • Pinch of lemon pepper
  • Pinch of salt
For the coating
  • ½ Cup finely crushed cornfalkes mixed with ½ cup all-purpose flour
  • ½ Cup Tapioca flour
  • 2 Eggs lightly beaten
Other
  • 8 Young whole calamari including tentacles
  • Oil for frying
Instructions
  1. Combine all of the stuffing ingredients.
  2. Place the tentacles on a plate, squeeze the lemon juice over the tentacles, season with lemon pepper and salt.
  3. Using a narrow spoon, fill each calamari tube with 1½ Tbs of the rice mixture, then secure the ends of the tubes with toothpicks.
  4. To coat the tube, dredge the tubes in the tapioca flour, then the egg, followed by a good coating of the cornflake mixture.
  5. Transfer the tubes to a platter and allow the coating to set for 20 minutes.
  6. Half-fill your pan with oil, heat this to 180c / 350f.
  7. Carefully slide the tubes into the oil and fry for 90 seconds per side, then remove and drain on kitchen paper.
  8. Add the tentacles to the pan -- stand back when you do this, the oil will react quite violently to this.
  9. Fry the tentacles until the oil calms - about 45 seconds.
  10. Remove the tentacles from the oil and drain on kitchen paper.
  11. Arrange the tubes and tentacles on a platter and serve immediately with lemon wedges.

 

June 19, 2014 Barbecue, Fish Recipes, Greek Recipes, Main Courses, Mediterranean Recipes, Seafood

Grilled Feta & Herb Stuffed Calamari

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Grilled Feta & Herb Stuffed Calamari
Author: 
Recipe type: Seafood
Cuisine: Greek / Mediterranean
Cook time: 
Total time: 
Serves: 2
 
This is our 100th episode in just over 4 months, and to mark the occasion this Stuffed Feta & Herb Calamari / Squid is a sure winner. This stuffed calamari / squid recipe can be barbecued, grilled or pan fried in a ribbed skillet. Whichever way you choose to do it, you will score a perfect 10 with your friends and loved ones.
Ingredients
  • 6 Whole young squid, with tentacles
  • 6 Batons of feta cheese, 20mm x 20mm x 50mm
For the marinade
  • 90ml / 6 Tbs Olive oil
  • 2 Tbs Garlic, finely chopped
  • 2 Tbs Fresh oregano leaves, finely chopped
Other
  • Coarse salt, cracked black pepper, lemon wedges
Instructions
  1. Remove the tentacles from the tube of the calamari. Cut the beak section from the lower section of the tentacles.
  2. Combine and whisk together the marinade ingredients.
  3. Arrange the calamari tubes, heads and feta in a single layer in a pan or tray, and spoon the marinade evenly over everything.
  4. Allow this to marinate for 2-3 hours.
  5. Press one feta baton into each of the calamari tubes, then secure the end with a toothpick.
  6. Press the tentacles onto skewers.
  7. Heat your barbecue or ribbed skillet to medium heat and grill the calamari tubes for 6 minutes.
  8. Turn the tubes over and continue to grill for a further 2 minutes.
  9. Add the tentacles to the grill and grill for a further 2 minutes before turning the tentacles.
  10. Grill for a final 2 minutes, remove all of the calamari from the grill and serve immediately with coarse salt, cracked black pepper and lemon wedges.

 

June 18, 2014 Fish Recipes, Main Courses, Seafood

Crisp Fried Fish in Batter

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Crisp Fried Fish in Batter
Author: 
Recipe type: Seafood / Fish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Crispy fried fish in batter. Fish fried in batter is only as good as the batter recipe. This batter recipe is foolproof, and will give you a light, puffy and crispy batter coating that compliments the flavor and texture of the fish.
Ingredients
For the batter
  • 150g All purpose flour
  • 75ml Tapioca flour (can substitute cornflour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 2 x 250g White fish
  • Lemon wedges to serve
Instructions
  1. Sift the flours and the baking powder into a large mixing bowl.
  2. Add the water and mix this to a smooth batter. Allow this to stand for 30 minutes.
  3. While the batter stands, pat the fish dry with kitchen paper, then season liberally with lemon pepper, and season to taste with salt.
  4. Add the salt and oil to the batter and whisk this in until totally combined.
  5. Half-fill your pan with oil and heat this to 180c or 350f.
  6. Drag the fish through the batter to get a good coating all over, then carefully lower the fish into the oil.
  7. Fry the fish for 3 minutes per side. Remove the fish and drain any excess oil on kitchen paper.
  8. Serve immediately with lemon wedges and the accompaniments of your choice.

 

June 17, 2014 Accompaniments, Bread, Chinese Recipes, Fish Recipes, Garnishes, Seafood, Snack Food, Thai Recipes

Homemade Thai Prawn Crackers

Homemade Thai Prawn Crackers


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Homemade Thai Prawn Crackers
Author: 
Recipe type: Seafood
Cuisine: Thai
 
You can buy prawn crackers from almost every store in town, or you can make real homemade prawn crackers that are so much better. These Thai prawn crackers are great as a snack, but also work fantastically as an accompaniment to shellfish dishes, or simply as a garnish.
Ingredients
  • 1 Tbs Chopped garlic
  • 1 Tbs Salt
  • 1 Tsp Ground white pepper
  • 100g Prawn meat
  • 2 Tbs Oyster sauce (can substitute fish sauce, but dough will be stickier)
  • Pinch of caster sugar
  • 1¾ cups Tapioca flour
  • 1 Tbs All purpose flour
  • 4 Tbs Boiling water
  • Oil for deep frying
Instructions
  1. Place the garlic, salt, pepper, prawn meat, oyster sauce and sugar in a jug and machine it to a sticky paste using your stick blender. Transfer this to a bowl.
  2. Sieve the flours together, mix until combined, then pour half of this into the bowl containing the paste.
  3. Mix this in, then knead it into a stiff dough.
  4. Pour the boiling water into the other bowl of flour, mix this into a stiff dough.
  5. Turn both dough balls out onto your work surface and knead together until totally combined and you have a smooth stiff dough.
  6. Roll this dough into a sausage shape 40mm in diameter.
  7. Line your steamer with a strip of foil, place the dough on top of this.
  8. Pour water into your wok to a depth of 50mm, heat this to a rapid boil.
  9. Place the steamer into the wok and steam the dough for 25 minutes.
  10. Remove the steamer from the wok, transfer the dough to your work surface and let this cool for 2 hours.
  11. Using a very sharp knife, cut thin discs from the dough. Place these on racks to air-dry for 2-3 days. They will be totally dried and brittle.
  12. To fry the discs, half-fill your wok with oil, and heat this to 180c or 350f.
  13. Drop just a few of the discs in at a time and remove them from the oil as soon as they have puffed. Repeat.

 

June 15, 2014 Chinese Recipes, Fish Recipes, Main Courses, Seafood, Snack Food, Starters

Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.

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Phoenix Prawn Tails. Crispy Deep-fried Prawns in Tapioca Batter.
Author: 
Recipe type: Seafood
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Phoenix prawn tails is a dish suitable for cocktail parties, as a starter or main course. Coated in a light tapioca flour batter, these delectable, crispy prawns are absolutely delicious.
Ingredients
For the batter
  • 150g All purpose flour
  • 75ml Tapioca flour (can substitute cornflour)
  • 7.5ml Baking powder
  • 235ml Water
  • 2.5ml Salt
  • 30ml Oil
Other
  • 24 Medium prawns, peeled, deveined, head off, tail intact
Instructions
  1. Sift the flour, tapioca flour and baking powder into a larger mixing bowl.
  2. Add the water and whisk this to a smooth batter.
  3. Allow this to stand for 30 minutes.
  4. While the batter stands, peel and devein the prawns leaving the tails intact.
  5. To prevent the prawns from curling during the frying process, make 3 shallow incisions in to the belly of each prawn.
  6. Half fill your pan with oil and heat to 190c / 375f.
  7. Add the salt and remaining oil to the batter and whisk until totally combined.
  8. Holding the prawns by the tail, dip each prawn into the batter to coat the entire body of each prawn, and carefully drop the prawns into the oil.
  9. Fry the prawns for 3 minutes, remove and drain on kitchen paper.
  10. Serve immediately with the dipping sauces and accompaniments of your choice.

 

June 14, 2014 Fish Recipes, Main Courses, Mexican Recipes, Sauce Recipes, Seafood, Starters

Prawns Veracruz

Prawns Veracruz. Prawns with coriander, lime and sour cream. Mexican prawns Veracruz.


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Prawns Veracruz
Author: 
Recipe type: Seafood /Prawns
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
The rich flavor of prawns offset against the sweet piquant Veracruz Sauce makes for an unforgettable meal. Only a couple of weeks back, Chef Trevor shared his famous Veracruz sauce with us for the first time. This is a true winner.
Ingredients
  • 12 Medium prawns (26-30 count)
  • 40g Butter
  • 1 Clove garlic (finely chopped)
  • 2 Tsp Soft brown sugar (demarara is best)
  • 2 Tbs Lime Juice (can substitute lemon juice)
  • 2 Tbs Finely chopped coriander leaf
  • 2 Tbs Sour cream
Instructions
  1. Peel and devein the prawns, leaving the tails in tact
  2. Heat your pan over medium hot heat, add the butter.
  3. When the butter is bubbling, add the garlic, sugar, lime juice, coriander,and sour cream.
  4. Stir this until it is totally combined and becomes a smooth creamy sauce.
  5. Add the prawns and stir these in the sauce for 3 minutes until the prawns are pink and cooked through.
  6. Serve immediately.
Serving suggestion
  1. Serve with the crunchy rice recipe from our website --- click here

 

June 13, 2014 Accompaniments, Fish Recipes, Mexican Recipes, Seafood, Vegetable

Crunchy Prawn Flavored rice

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Crunchy Prawn Flavored rice
Author: 
Recipe type: Rice / Accompaniment
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This rice is second to none. Fried first, then boiled in prawn bisque, the flavor in texture is outstanding. This crunchy prawn flavored rice is suitable for any seafoog platter, and will use all those leftover prawn shells and heads after cleaning the prawns.
Ingredients
  • 24-30 Prawn heads, shells and tails
  • 800ml Chicken stock
  • 1 Cup long grain white rice
  • 50g Butter
Instructions
  1. Pour the chicken stock into a pot or wok, add the prawn heads, tails and shells and bring this to a boil.
  2. Boil for 5 minutes, stirring regularly and crushing the prawn heads as you go.
  3. After 5 minutes, strain the liquid from the pan through a sieve.
  4. Heat another pan over medium high heat and add the butter and rice.
  5. Fry the rice until it is a dark golden color, then add the prawn stock.
  6. Bring this to a boil, and continue to boil for 10-12 minutes until blow holes appear in the surface of the rice, and almost all of the liquid has been absorbed.
  7. Remove from the heat, cover and allow to stand for 10 minutes before serving.

 

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