Summer Seafood

//Summer Seafood

Summer Seafood

Vietnamese grilled prawns

INGREDIENTS

500 Gms prawns cleaned and de-veined with tail on 7-8 Shallots finely minced / grated
3-4 Garlic cloves finely minced/grated
1/2 Tspn minced ginger
1 Tbsp fish sauce
1 Tbsp honey
1 Tspn soy sauce

Juice of half a lemon
1 Tbsp minced lemongrass
1 Tbsp extra virgin olive oil
1 Tsp red chilli flakes (optional) Salt and pepper
Wooden skewers soaked in water for 15 minutes

DIRECTIONS

1 /

Mix all the ingredients mentioned above. Add the cleaned prawns. Marinate at least for 30 minutes.

2 /

Prepare the grill pan or barbecue by brushing some oil on it.

3 /

Carefully skewer the prawns and grill each side for about 3-4 minutes. Baste in between with the remaining marinade to keep the prawns moist.

4 /

/ While serving garnish with fresh coriander leaves.

Grilled spiced
snapper with mango
and red onion salad

INGREDIENTS

1 (5-lb.) or 2 (2 1/2-lb.) head-on whole fish (such as red snapper or black sea bass), cleaned Kosher salt
1/3 cup chaat masala, vadouvan, or tandoori spice
1/3 cup vegetable oil, plus more for grill

1 ripe but firm mango, peeled, cut into irregular 1 1/2” pieces
1 small red onion, thinly sliced, rinsed
1 bunch cilantro, coarsely chopped (leaves and stems)
3 Tbsp. fresh lime juice

Extra-virgin olive oil (for drizzling) Lime wedges (for serving)

DIRECTIONS

1 /

Place fish on a cutting board and pat dry thoroughly with paper towels. With a sharp knife, make slashes crosswise on a diagonal along the body every 2” on both sides, cutting all the way down to the bones. Season fish generously inside and out with salt. Coat fish with spice mix, packing on more if needed (it should cover the entire fish, head to tail). Let sit at room temperature 20 minutes.

2 /

Meanwhile, prepare a grill for medium-high heat. Clean and oil grate. Drizzle both sides of fish with remaining 1/3 cup vegetable oil to coat. Grill fish undisturbed, 10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grate. If not quite ready, leave alone
for another minute or so and try again. Once it is ready, gently slide 2 large metal spatulas underneath and turn over. Grill fish until the other side is lightly charred and skin is puffed, 8–12 minutes, depending on the size of the fish. Transfer to a platter.

3 /

Toss mango, onion, cilantro, lime juice, and a big pinch of salt in a medium bowl. Drizzle with a bit of olive oil and toss again to coat. Scatter mango salad over fish and serve with lime wedges for squeezing over.

Barbecued fish with Thai
dressing and coconut rices

INGREDIENTS

1 cup jasmine rice
270ml can Ayam light coconut milk
4 (150g each) firm white fish fillets (skin on) 2 teaspoons peanut oil
Fresh coriander sprigs, to serve

For the Thai Dressing
2 tablespoons sweet chilli sauce

1 stick lemongrass (white part only),
finely chopped3cm piece ginger, peeled, finely grated
1 garlic clove, crushed
2 tablespoons lime juice
2 teaspoons fish sauce
1 tablespoon soy sauce
1 tablespoon peanut oil

DIRECTIONS

1 /

Make dressing: Place sweet chilli sauce, lemongrass, ginger, garlic, lime juice, fish sauce, soy sauce and oil in a jug. Whisk to combine.

2 /

Place rice in a saucepan. Add coconut milk and 1/2 cup cold water. Stir to combine. Bring to the boil over high heat. Stir. Cover. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid has absorbed. Using a fork, fluff rice to separate grains.

3 /

Meanwhile, drizzle fish with oil. Season with pepper. Heat a barbecue plate or chargrill over medium-high heat. Cook fish for 3 to 4 minutes each side or until cooked through. Serve with rice mixture, coriander and drizzled with dressing.

By |2019-01-16T15:44:36+00:00January 16th, 2019|Food|0 Comments

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